Ingredients
Scale
- Dough:
- 4 cups all-purpose flour
- 2 tsp active dry or instant yeast
- 1 ½ cups warm water (110°F)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tbsp sugar
- Cheese Filling:
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder (optional)
Instructions
- Activate the Yeast
In a bowl, combine 1 ½ cups warm water with 1 tbsp sugar. Sprinkle 2 tsp yeast over the water and let sit for 5-10 minutes until frothy. - Mix Dough Ingredients
In a large mixing bowl, combine the yeast mixture with 3 tbsp olive oil and 1 tsp salt. Gradually add 4 cups of flour, one cup at a time, stirring until it forms a soft dough. - Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. - First Rise
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm area for about an hour, or until doubled in size. - Prepare Cheese Filling
In a bowl, mix 2 cups shredded mozzarella, 1 cup Parmesan, 1 tsp oregano, 1 tsp basil, and ½ tsp garlic powder (if desired). - Shape & Assemble the Bread
After the first rise, punch down the dough and roll it out into a rectangle about 12×18 inches.
Cut vertical strips along the sides, leaving the top uncut to form “tree branches.”
Spoon the cheese filling evenly over the dough. Fold the uncut top over the filling, pressing lightly to secure the layers. - Final Rise
Transfer the shaped dough to a parchment-lined baking sheet. Cover lightly and let it rise for an additional 30 minutes. - Bake
Preheat the oven to 375°F (190°C). Bake the bread for 25-35 minutes, until the top is golden brown. Let cool slightly before serving.
Notes
- Substitutions: You can substitute olive oil with melted butter for a richer taste.
- Serving Suggestions: Serve with marinara or pesto for dipping.