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Ingredients
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour
– Filling ingredients (below)
Filling
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated mozzarella cheese
– 2 tablespoons chopped fresh rosemary
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions
1. Activate yeast: In a large bowl, combine warm water and yeast. Let it sit for 5-10 minutes until frothy.
2. Mix dough: Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms. Gradually add the remaining cup of flour, kneading until smooth.
3. Knead and rise: Knead the dough for 10 minutes. Place it in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Prepare filling: Mix the Parmesan, mozzarella, rosemary, garlic, salt, and pepper in a bowl. Drizzle with olive oil.
5. Assemble bread: Punch down the risen dough. Divide it into 2 equal pieces. Roll each piece into a ball and flatten into a disk. Place the filling mixture onto one half of the disk. Fold the other half over to form a half-moon shape. Seal the edges.
6. Bake: Place the stuffed bread on a baking sheet lined with parchment paper. Brush with olive oil. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.