Ingredients:

  • 1 cup (240ml) warm water (110°F / 43°C)
  • 1 teaspoon granulated sugar
  • 1 packet (2 1/4 teaspoons or 7g) active dry yeast
  • 2 tablespoons (30ml) olive oil, plus more for greasing the bowl
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon Italian seasoning (dried blend of basil, oregano, thyme, rosemary, marjoram)
  • 1 teaspoon garlic powder (optional)
  • 1 cup (115g) shredded mozzarella cheese or Italian cheese blend
  • 1/4 cup (25g) grated Parmesan cheese, plus extra for sprinkling on top (optional)
  • 2 tablespoons (approximately 1/4 bunch) fresh parsley, finely chopped (optional, for garnish)

Instructions:

  1. Activate the yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand until foamy (5-10 minutes).
  2. Combine dry ingredients: In a large bowl, whisk together flour, salt, Italian seasoning, and garlic powder (if using).
  3. Make the dough: Add the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. Adjust flour if needed.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-1.5 hours).
  6. Add Cheese and Shape: Punch down the dough. Gently knead in the mozzarella and Parmesan cheese. Shape into a loaf.
  7. Second Rise: Place the loaf on a greased or parchment-lined baking sheet or in a loaf pan. Cover and let rise for 30 minutes.
  8. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
  9. Cool and Serve: Let the bread cool on a wire rack before slicing. Garnish with fresh parsley if desired.