This Stuffed Italian Bread is so much fun to make…and even more fun to eat! It’s packed with mozzarella, Parmesan, sundried tomatoes and kalamata olives!
Keyword: bread, italian, mozzarella, olive
For the Dough
2tspactive dry yeast
For the Filling
For the Topping
Using an electric mixer, add all dough ingredients and mix on medium speed until smooth.
Transfer dough into a lightly oiled bowl; cover with plastic wrap and place in a warm spot for 60 minutes, or until dough has doubled in size. (Tip: I like using my oven when letting bread rise. Place covered bowl in oven with only the oven light on.)
Place dough on a floured cutting board or countertop; roll into a 22” x 10” rectangle. Spread mozzarella, Parmesan, sun-dried tomatoes, olives, garlic and basil across top of dough.
Starting with a long edge, roll dough into a tight log; pinch edges to seal. Place log seam-side down on a parchment-lined baking sheet.
Using a pair of kitchen scissors, cut a 1” deep slice lengthwise down center of dough, starting ½” from one edge and ending ½” before other edge. Keeping cut side up, shape dough into a large “S” shape. Tuck both edges under to create a “Figure 8” shape; pinch ends together to seal.
Cover dough lightly with plastic wrap and place in a warm location for 45 minutes, or until approximately doubled in size.
Preheat oven to 350°F.
Using a small bowl, whisk together all topping ingredients. Remove plastic wrap and brush top of bread with the olive oil mixture.
Bake for 38-40 minutes, tenting with foil after 20 minutes to prevent top from burning.