Cheese and Rosemary Stuffed Bread: Flavourful and fragrant Rosemary & Cheese Stuffed Bread! The richness of melted cheese, the piney flavor of rosemary, and the warmth of freshly baked bread are all combined in this delicious dish. Its simplicity, style, and mouthwatering taste make this filled bread an excellent choice for a light meal, snack, or side dish. This bread’s gooey cheese core, soft interior, and crunchy exterior make it the perfect comfort meal that will leave everyone wanting more.
Warm, fluffy bread stuffed with creamy cheese and scented with rosemary is ideal as an appetizer or for any meal.
Ingredients Cheese and Rosemary Stuffed Bread:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1/2 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese (shredded)
- 1 tablespoon fresh rosemary (chopped)
- Extra rosemary sprigs for garnish
- A pinch of flour for dusting
Instructions Cheese and Rosemary Stuffed Bread:
- To make the dough, combine the yeast, sugar, and warm water in a small basin. Let it remain until frothy, 5 to 10 minutes. Mix the flour and salt together in a larger basin.
- Add the olive oil and the yeast mixture. After stirring to create a dough, knead for about eight minutes on a floured surface, or until the dough is smooth and elastic.
- Put a cloth over it and let it rise for one to one and a half hours, or until it has doubled in size.
- Prepare the filling: Combine the mozzarella, chopped rosemary, and ricotta cheese in a bowl. Put aside.
- Form the bread: Turn the oven on to 375°F, or 190°C. Divide the dough into smaller sections after punching it down.
- Each piece should be rolled into a about 6×4-inch rectangle. Line the middle of each rectangle with the cheese mixture.
- Shape and roll: Gently fold the dough over the cheese, being sure to seal the edges.
- Pinch the ends of the dough together to seal it after twisting it into a spiral or circle. Put on a baking sheet that has been oiled.
- Bake: Sprinkle the bread’s top with more rosemary and lightly coat it with flour.
- Bake for 20 to 25 minutes, or until cooked through and golden brown.
- Serve: Before serving, let the bread cool a little. Add some fresh rosemary sprigs as a garnish for a lovely display.
- Savor your bread packed with cheese and rosemary; it’s great for dipping or eating by itself.