Olive Oil Bread with Cheese

Olive Oil Bread with Cheese

The cookbook from Monday strikes again. It brings a simple, quick recipe for a bread that goes great with a pasta or pasta-like dish. This Olive Oil Bread with Cheese was a treat to make and even better to eat.

Olive Oil Bread with Cheese

Luckily for me, the cookbook I found the recipe for Baked Eggplants in, also contained this recipe. At first I wasn’t sure about this recipe, it’s not something I would normally go for. But I thought about it and read the recipe over and over again. (I’m glad I did.) After realizing just how little work went into making this bread, I decided it would be worth my time to make it.

Olive Oil Bread with Cheese

This bread is made in about sixty minutes. Normally, I wouldn’t think about making bread from scratch to go with my dinner, but this seemed simple enough to work. The other thing that made me nervous was finding the cheese for the filling and the fennel seeds. But I found both with ease at the store. It’s like I was meant to make this bread.

Olive Oil Bread with Cheese

The Olive Oil Bread with Cheese turned out to be a lot bigger than I was expecting. I’m not sure why I didn’t expect it to be as large as it was, but I just didn’t. It’s enough to feed a large party. Or maybe a small party. But definitely way too much for my small family.

Olive Oil Bread with Cheese

I enjoyed the taste of the bread. I can’t say that it gave off any particular taste. The cheese gave a nice creamy texture to the center, which I loved. Mr. H enjoyed the bread. His only complaint was that it was too thick. And of course, C-Man ate the bread. This didn’t shock me because the kid loves his grains.

Olive Oil Bread with Cheese

I would definitely make this again. However, instead of cutting the dough in half to make two circles, I would quarter it to make smaller batches at a time. I think that would be a much better size for my family.

If you’re looking for an easy bread to make for dinner, put this on your menu. It’s great dipped in sauces!

Olive Oil Bread with Cheese

Olive Oil Bread with Cheese

Ingredients

  • 1/2 oz dried yeast (I used dried active yeast)
  • 1 tsp sugar
  • 9 oz lukewarm water
  • 12 oz white bread flour
  • 1 tsp salt
  • 3 tbsp olive oil
  • 7 oz pecorino cheese, cubed
  • 1/2 tbsp fennel seeds, lightly crushed

Instructions

  1. Preheat oven to 400F.
  2. Mix the yeast with the sugar and 8 tbsp of the water.
  3. Set aside in a warm place for 15 minutes to ferment.
  4. Mix the flour with the salt.
  5. Add 1 tbsp of the oil, the yeast mixture, and the remaining water to form a smooth dough.
  6. Knead 4 minutes.
  7. Divide dough into 2 equal portions.
  8. Roll out each portion to form a 1/4-inch thick round.
  9. Place 1 round on a cookie sheet.
  10. Scatter the cheese and half the fennel seeds evenly over the round.
  11. Place the second round of dough on top.
  12. Squeeze edges together to seal so that the filling doesn't leak while baking.
  13. Using a sharp knife, make a few slashes in the top of the dough.
  14. Brush with remaining oil.
  15. Sprinkle with remaining fennel seeds.
  16. Set aside to rise for 20-30 minutes.
  17. Bake for 30 minutes or until golden brown.
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2 thoughts on “Olive Oil Bread with Cheese

    1. Me too! The bread was delicious. And with fall approaching, I can’t wait to make it again but with less mistakes on my part, lol.

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