- 2 tsp rapid-rising dry yeast
- 1 to 1 1/4 cup warm water
- 2 Tbl sugar
- 3 1/2 cups bread flour
- 1 Tbl salt (table salt)
- 1/4 cup olive oil
- Cornmeal, for dusting
- 8–10 cups fresh spinach, fresh
- 1–2 Tbl fresh garlic, minced *this depends on your liking of garlic
- 1 tsp onion powder
- 1 Tbl fresh thyme, minced
- 3 cups grated mozzarella
- 1 cup grated Asiago
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp Kosher Salt
- 1 tsp fresh thyme, chopped
- 1 tsp garlic powder
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve.
- Let stand for 5-7 minutes or until foam appears and it bubbles.
- Add the flour to the dough and mix for 2-3 minutes.
- Add in the olive oil and mix for 2 minutes.
- Add in the salt and turn the mixer to medium. Mix for 7-8 minutes or until the dough is smooth and elastic. If it’s sticky, add flour as necessary.
- Remove the dough from mixer and put in a greased bowl/bucket.
- If using a bucket, close the lid (make sure it’s a large bucket). If not, cover with plastic wrap and let double in size (about 45 minutes).
- While the dough is rising, place a large skillet over high heat.
- Add the spinach in the pan (you want to mound this – it will shrink down considerably), cover and stir every 30 seconds until the spinach is wilted. You may have to work in batches.
- Place the spinach in a colander and allow to drain fully. Squeeze out as much moisture as possible.
- When the dough is doubled, turn it out onto a very lightly floured board.
- Roll it out so it’s 2” smaller than the length of your pan (about 12”) by 14”-16” wide.
- Preheat oven to 400F.
- In the center of the dough, working length-wise put down 2 cups of grated mozzarella and1/2 cup of Asiago cheese in a 4” strip going up to 1” from each end.
- Add 1 Tbl fresh thyme on top of the cheese.
- Top with well drained spinach, garlic, onion powder, salt, black pepper and thyme.
- Add remaining cheeses on top.
- Starting at the end closest to you, pull the dough up and over your filling. Your edge should just touch (it’s okay if it barely touches) the other side of the dough (end of the filling).
- Repeat with the opposite side, pulling that edge of the dough up and over the filling towards you.
- Tuck that underneath the roll. You can gently pinch the seam to seal.
- Pinch the ends to seal and tuck under the roll
- Cover the roll with plastic wrap and let sit for 20-30 minutes in a warm area. The dough will puff up slightly.
- Right before place this in the oven, remove the plastic wrap and with a very sharp knife make 2-3 slashes on the top ensuring you are going through the first 2 layers of dough. You want to see filling. This will allow the steam to escape and the insides to thoroughly cook through.
- With sprinkle the salt, thyme and garlic powder over top.
- Bake for 20-25 minutes or until the crust is golden brown and firm to the touch.
- Allow to cool for a few minutes before inhaling.
Buffalo Chicken – Use shredded cooked chicken, buffalo sauce, cream cheese, ranch, cheddar cheese and minced celery. For these make the filling more on the thicker side. You can always dip it into buffalo sauce.
BLT – 3-4 cups cooked crispy bacon, roasted tomatoes that have been chopped up and drained, rough cut strips of arugula or romaine hearts, and a mixture of mayo, garlic powder, onion powder and some mayo as the ‘sauce’.
Pepperoni – tons of pepperoni, oregano, shredded mozzarella. Sprinkle the dough with garlic salt or powder. Serve with hot pizza sauce.
Roasted vegetables – roast off some asparagus, thick onion slices, thick pepper slices and mushrooms. Drain them an allow to come to room temp. Put down some grated gruyere, veggies. seasonings (salt/pepper/garlic) and then a good slather of pesto.
and Cheese – just as the name says. Roast a ton of garlic and mash that up, add in some thyme, oregano, onion powder, black pepper and 2 tbl soft butter. Layer some grated fontina and provolone cheese, add the garlic mixture and more cheese.
Sinfully Sweet – slather the dough with a thick cinnamon sugar butter paste, add thinly sliced apples, top with a cup of raisins, a sprinkle or two of bourbon and a few pats of cold butter cubed. Sprinkle with brown sugar. On the outside brush with egg white wash and sprinkle with cinnamon sugar. When it’s done drizzle with cinnamon cream cheese glaze.