Cheesy Spinach and Artichoke Bread
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
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.
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
flour and corn meal for coating
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.