Cheesy Spinach and Artichoke Bread

Ingredients:

Dough Makes 1 large or 2 small breads

3 1/2 cups of flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 and 1/2 cups warm water

2 tablespoons olive oil

Preparing dough:

In a medium bowl mix the dry ingredients. Add the water and oil and mix until a ball forms. It you find the dough too sticky add more flour. Grease a large bowl with olive oil and add the dough rolling it to coat with the oil. Cover with plastic wrap, cover with a warm towel, and place in a warm place for about 1 hour or until the dough doubles in size.

Filling:

8 – 12 oz Spinach dip

8 – 12 oz marinated artichokes (chopped)

1 and 1/2 to 2 cups mozzarella cheese (shredded)

1/4 cup pecorino or Parmesan cheese (grated)

1 teaspoon dried oregano

olive oil

flour and corn meal for coating

Preparation:

When dough has risen spread into a rectangle on a sheet pan that has been lightly floured and dusted with corn meal. Brush with a little olive oil. Mix spinach dip, artichokes, and half of mozzarella in bowl and spread evenly on dough leaving 1 inch with dough only on each side. Top with oregano, remaining mozzarella and pecorino cheese.

Gently roll up the dough and pinch sides and edges. Brush with a little olive oil and a dusting of flour. Make a few slits with a knife on bread. Let sit until oven is preheated to 425 degrees F. Cook for about 20-30 minutes or until golden brown.

• 

• 

• 

• 

• 

•