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Nothing tastes better than hot fresh bread! And nothing can compare to this version of our Old Fashioned Italian Olive Oil Bread.
Asiago cheese is one of my favorites, and this bread was one of the first things I made to add to the blog. Fluffy insides and a crispy crust pair well with the bite of the Asiago cheese mixed throughout.
Old fashioned bread with a cheesy bite of Asiago
Ingredients
- 1 3/4 cup luke-warm water
- 1/4 cup sugar
- 2 tsp active dry yeast
- 4 cups flour
- 1 tbs olive oil
- 2 tsp salt
- 1 cup grated Asiago cheese
Instructions
- In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
- Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
- Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
- Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Add olive oil, salt, and cheese. Knead until ingredients are combined.
- Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Want something more classic? Try our original recipe, or spice it up with our Pepper Jack or Cheddar Jalapeno breads!