Using the dough hook, stir on low until the dough has come together, scraping the sides with a rubber spatula. Stir in the olive oil.Īdd in the flour, salt, and sugar. Allow it to sit for about 10 minutes, or until the yeast has dissolved and become foamy. Sprinkle the yeast over the water and stir it in. If you put your finger in the water, it should feel only slightly warm. It should be warm, but not hot (less than 110☏) so that it doesn’t kill the yeast. How to Make Asiago Focaccia Bread Making the Asiago Bread Doughīegin by placing the water in the bowl of a stand mixer. It’s a great texture for shredding and has a mild but distinctive flavor that makes it perfect to add a punch of flavor to baked goods. Pre-shredded cheese has a coating on it to prevent clumping, but that coating also prevents it from melting well.Īsiago is a cheese made from cow’s milk that originated in Italy in a town called… Asiago! While it can be crumbly when aged, the asiago typically found in markets is a younger cheese with a smooth texture. Asiago Cheese - I recommend buying a wedge of Asiago cheese and shredding it for the best results.Some other brands may have less gluten, which will give you a slightly different texture. I use King Arthur Flour, which has a high protein content for an all-purpose flour. Flour - 3 3/4 cup of all-purpose flour.Sugar - 1 tablespoon of sugar in the dough helps the loaves brown better.Salt –1 1/2 teaspoons of fine sea salt, or you can use a regular table salt.Olive Oil - 1/2 cup extra virgin olive oil.Yeast - 1 package of instant yeast, or 2 1/4 teaspoons.Water that’s too hot will kill the yeast and prevent the bread from rising Water - 1 1/2 cups warm water, but not too hot (over 110☏).Paninis, savory breakfast sandwiches, you name it, having cheese in the bread as well as on the bread can only make things better. A loaf of asiago focaccia bread can elevate the simplest meal to something special.Īnd while you’ll probably want to eat this hot from the oven, torn into cheesy, warm chunks, it’s also great for making sandwiches. This is the kind of loaf that you can just tear into with your hands and eat plain or dip in a good olive oil. That layer of cheese and the crusty, oily edges are incredibly delicious. And then, there’s even more cheese piled on top that creates a bubbly, crusty layer as the bread bakes. A light, fluffy bread punctuated by bits of the salty, tangy asiago cheese. Have you ever had the Asiago Focaccia bread from Panera Bread? It’s pretty good, but if you make it yourself, it’s SO much better. Have you ever wondered what asiago cheese is used for? This Asiago Focaccia Bread recipe is your answer! The classic, fluffy Italian flatbread loaf gets a flavor explosion from asiago cheese mixed into and topping it.
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