This Spinach Artichoke Bread is an easy, no-knead bread…and it’s delicious! Oh, and did I mention it only requires one bowl!?
I absolutely love baking bread. In fact, I credit bread-baking (and baking in general) with why I started this blog. I’ve always had a natural curiosity for cooking/baking things myself, so it’s no surprise that I gravitated to bread fairly early on. Bread is magical. 4 ingredients. A little time. *boom* Bread. (For the record, the 4 ingredients are flour, water, yeast and salt.) And to think bread was discovered by chance…
Way back in the days of the cavemen, flatbreads were fairly common. Unleavened breads (think matzo, tortillas, roti, lavash, etc.) were simply a mixture of flour and water. Shape that dough into a flat disc and leave it on a hot rock? You get bread.
Then one day one of our ancestors must’ve forgotten about the dough. Perhaps he or she had other things on their mind – like trying not to be eaten by a T-Rex. Whatever the reason, when that caveman finally returned to the dough, it had grown larger. Yup, wild yeast from the air had landed on the dough, and thus leavened bread came into being. I’m quite glad that caveman got away from the dinosaur. After all, it led to bread. And bread is awesome.
There are hundreds of different styles of bread out there. We’ve already mentioned some of the unleavened styles. Then there’s classic Italian bread. There’s rustic peasant bread. There’s bread leavened with baking powder and beer. Then there are breads with non-wheat flours: almond flour bread and Brazilian cheese bread (tapioca flour) come to mind. At the risk of sounding like Bubba from Forrest Gump talking about shrimp, I literally could continue this conversation all day.
Spinach Artichoke Bread
However, let’s draw a line in the sand and talk about this Spinach Artichoke Bread. This bread is literally one of the easiest breads I’ve ever made! It takes one bowl. It’s no-knead. And you can adapt it with whatever add-ins you’d like. For this version, I used fontina cheese and mixed in some chopped spinach and artichokes. Spinach and artichokes go well in dip form, right? So it stands to reason that the flavors would work in this bread, too. (Spoiler alert: The flavors are awesome in this bread!)
If you’ve been holding back from making homemade bread, then I challenge you to make this recipe. Seriously! Yes, it uses yeast. No, you don’t need to be afraid of it. Just mix it all up in a large bowl and press it into a baking pan. Cover it, set it aside for an hour and a half, and then bake it. The challenge will be trying not to eat it all while it’s still warm from the oven!
This Spinach Artichoke Bread is an excellent side dish. Cut this one into squares and serve it alongside chili, soup or salad. Or you can get creative and use it as a sandwich bread. The bread rises enough that you can slice it horizontally to turn it into a sandwich bread. I’ve long said that a sandwich is only as good as the bread it’s made on. You’ll be setting yourself up for success if you use this Spinach Artichoke Bread to make sandwiches!
A couple of notes about ingredients before we wrap things up. I used grated fontina cheese here, but you can use Parmesan or even mozzarella instead. Heck, even a mild cheddar would work. The cheese melts into the bread as it bakes. I challenge you to eat just one slice. I also used chopped spinach, artichokes and some roasted red peppers on top for color. However, you could literally substitute out any of those ingredients. Get creative. Use these amounts as guidelines, but have fun. Next thing you know, you’ll be making a different bread each week. Enjoy!
Did you make this Spinach Artichoke Bread (or another variation) at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Spinach Artichoke Bread
For the Dough
- 3 Tbsp olive oil divided
- 3½ cups all-purpose flour
- 1¼ cups water room temperature
- ¼ cup milk
- 1 tsp sugar
- 1¼ tsp salt
- 1 Tbsp instant dry yeast
- 2 tsp Italian seasonings or any combination of dried basil, rosemary and oregano
- 1½ cups fontina cheese shredded
- ¾ cup fresh spinach leaves chopped
- ¾ cup canned artichokes patted dry and chopped
For the Toppings
- 1 tsp minced garlic
- 1 tsp kosher salt
- ¼ cup Tbsp fresh spinach leaves chopped
- ¼ cup roasted red peppers chopped
- ¼ cup fontina cheese shredded
For the Dough
- Lightly grease a 9”x13” baking pan; brush 1 Tbsp of olive oil into bottom of pan.
- Combine the remaining 2 Tbsp of olive oil with all of the other dough ingredients in a large bowl; beat vigorously (by hand) or on high speed (electric mixer) for 1-2 minutes or until all ingredients are well-combined.
- Press dough into greased baking pan, cover and let rise at room temperature for 90 minutes. (Tip: If the dough is sticking to your fingers, just dip them in water.)
- Preheat oven to 375°F.
- Using your fingers, dimple the dough by gently pressing down about ½ way through the dough. Repeat so that there are dimples every 1½”-2”. (Tip: Dip fingers in water to keep dough from sticking.)
For the Toppings
- Sprinkle top of dough with garlic, salt, spinach, roasted red peppers and fontina cheese.
- Bake at 375°F for 38-42 minutes, or until golden brown on top.
- Cut into squares and serve, or split and use for sandwiches.
Looking for more tasty homemade bread recipes? Check out some of these other favorites, too!