Ingredients
Dough Ingredients
- 4 cups all purpose flour
- 1½ teaspoons active dry yeast
- 1½ teaspoons salt (table salt or fine sea salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried Italian seasoning
- 1½ cups shredded Italian cheese
- 1½ cups warm water (105°F to 110°F)
Topping (Optional)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- Extra Italian cheese for sprinkling
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, active dry yeast, salt, garlic powder, onion powder, dried Italian seasoning, and shredded Italian cheese until evenly combined.
- Add Water and Form Dough: Pour the warm water into the dry ingredients and stir until a shaggy dough forms that begins to come together.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for about 5 minutes, or use a stand mixer with a dough hook for 3 minutes, until the dough is smooth and elastic. Shape into a ball.
- First Rise: Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot until doubled in size, approximately 2 hours.
- Shape the Loaf: After rising, gently deflate the dough and shape it into a round or oval loaf by tucking the edges underneath to create surface tension on top.
- Second Rise (Proofing): Place the shaped dough seam-side-up into a proofing basket or a bowl lined with a kitchen towel. Cover and allow it to proof for 30 minutes.
- Preheat Oven and Dutch Oven: While the dough proofs, preheat the oven to 450°F (232°C). Place a Dutch oven with its lid inside to heat up along with the oven.
- Prepare for Baking: After proofing, sprinkle flour or cornmeal on a large piece of parchment paper and transfer the dough onto it, turning it seam-side down.
- Apply Egg Wash and Cheese: Whisk the egg with 1 teaspoon of water and brush it generously over the loaf’s top and sides. Sprinkle extra Italian cheese over the top for added flavor and a golden crust.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven, take off the lid, and lift the dough by the parchment paper corners to place it inside the Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 5 minutes or until the crust is deeply golden and crispy.
- Cool Before Slicing: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool completely before slicing to preserve the texture and prevent gumminess.
Notes
- Use warm water between 105°F and 110°F to properly activate the yeast without killing it.
- Kneading is essential for gluten development to create a light and elastic bread texture.
- Preheating the Dutch oven ensures the bread gets a crispy crust by simulating a steam environment.
- Proofing baskets help retain the dough shape and add an artisanal pattern to the crumb.
- If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake on a baking stone with steam.
- Letting the bread cool completely before slicing avoids a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, Italian
