Spinach Artichoke Bread
This Spinach Artichoke Bread is an easy, no-knead bread...and it's delicious! Oh, and did I mention it only requires one bowl!?
Servings: 16 servings
Calories: 189kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 189kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 510mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg
