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Mediterranean Asiago Bread

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Mediterranean Asiago Bread

This recipe yields a wonderfully aromatic bread, soft cheese loaf.

Asiago is a sharp cheese with a flavor that falls between Parmesan and Cheddar cheese. There are Fresh and Aged Asiago. The first being a softer, creamier texture with a milder taste and the Aged is sharper with a harder texture.

This recipe calls for yogurt and Florinas Peppers; the moisture that the Fresh Asiago will give for a softer bread texture can be obtained with the Aged if you prefer its taste. (We very much recommend getting the authentic PDO (Protected Designation of Origin) Asiago for quality and authenticity. It is important we know where our food comes from and you will know it is a PDO as the cheese rind will be stamped with the word Asiago.

The delight in eating this bread are the unexpected briny, herbaceous flavors of the olives and the intensity and sweetness of the Sundried Tomatoes and Florinas Peppers. Being a truly Mediterranean version, do not skimp on the Mint Family of herbs. They bring delightful flavors.

Note from Tassos: Take a walk anywhere in Greece and botanical wonders abound. Greece is a treasure trove of aromatic plants growing over the country's mountains and chaparrals. The plants in the Mint Family are particularly health-boosting and figure prominently in Mediterranean cuisine. These plants make the Mediterranean Diet both delicious and nutrient dense.

Ingredients

• 1 c water

• ¼ c plain Greek yogurt

• 1½ c plus 2½ c bread flour

• 1½ tsp salt

• 2 Tbsp sugar

• 1 Tbsp each chopped fresh oregano, rosemary, sage, thyme, basil

• ¼ c Asiago cheese, grated

• 2¼ tsp (1 standard packet) active dry yeast

• 4 Tassos® Sundried Tomatoes, diced

• 2 Tassos® Fire Roasted Whole Sweet Florinas Peppers, diced

• ¼ c Tassos® Pitted Kalamata Greek Olives or Tassos® Green Pitted Halkidiki Mammoth Greek Olives, chopped

• 1 Tbsp Tassos® Extra Virgin Olive Oil

Cooking Directions

Directions

In a small saucepan, combine water and yogurt until steam begins to form. Remove from heat and let cool for approx. 5 minutes.

In a mixer bowl, fitted with a dough hook, combine 1½ c flour, salt, sugar, herbs, cheese, and yeast. Add the yogurt mixture, sundried tomatoes, roasted peppers, and olives. Add the flour, ¼ c at a time, while mixing on medium-low speed until the dough is tacky to the touch. (You may not use all of the flour.) Knead the dough on medium speed until smooth, approx. 5–7 minutes.

Place dough into a bowl oiled with extra virgin olive oil, cover with plastic wrap, and set in a warm place to rise until doubled in size, approx. 1 hour. Instant or rapid-rise yeast: Reduce the rise time by 10–15 minutes. Gently punch down the dough and knead a few times.

Roll the dough into a rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9x5-inch loaf pan. Preheat oven to 350°F. Cover dough with plastic wrap and let rise again. When your finger leaves an indentation, the dough is ready. Bake until golden, approx. 25–30 minutes. Let cool 15 minutes before removing from pan.

Serve

Enjoy warm with extra virgin olive oil and balsamic vinegar or slice for sandwiches.