Ingredients
Scale
- 3 cups All-purpose flour (plus extra for dusting)
- 1 ½ cups Warm water (about 110°F)
- 1 ½ teaspoons Salt
- ½ teaspoon Active dry yeast
- 1 cup Sharp cheddar cheese, cubed or thick-shredded
- ½ cup Mozzarella cheese, cubed
- 1 teaspoon Garlic powder (optional)
- 1 tablespoon Dried rosemary or parsley (optional)
Instructions
- In a large mixing bowl, whisk together the flour, salt, active dry yeast, and garlic powder. Pour the warm water into the dry ingredients. Use a wooden spoon or a sturdy spatula to stir until a shaggy, sticky ball forms and no dry flour remains. Do not overmix; you just want the ingredients incorporated. The dough will look messy, which is exactly what you want at this stage.
- Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Place the bowl in a warm, draft-free spot. Let the dough rise for about 2 to 3 hours, or until it has doubled in size and the surface looks bubbly and dotted with small holes. This long rest allows the yeast to do all the “kneading” for you.
- Turn the risen dough out onto a well-floured surface. It will be very sticky, so flour your hands as well. Gently flatten the dough into a rough rectangle. Sprinkle your cubes of cheddar and mozzarella evenly over the surface. Fold the edges of the dough over the cheese, gently pressing to seal the cheese inside. Shape the dough into a round ball, ensuring the cheese is tucked away from the very edges to prevent it from leaking out too early.
- Place a piece of parchment paper on your counter and set the dough ball in the center. Cover it with a towel and let it rest for another 30 to 45 minutes. While the dough rests, place your empty Dutch oven (with the lid) into the oven and preheat it to 450°F (230°C). Heating the pot is crucial for achieving that signature crispy crust.
- Carefully remove the hot Dutch oven from the oven. Using the edges of the parchment paper as handles, lift the dough and lower it into the hot pot. Place the lid back on and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12 to 15 minutes. This allows the crust to turn a deep golden brown and the cheese to finish melting. Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.
- Cook Time: 4 hours