Pull-Apart Asiago Bubble Bread

This bread was so good.  It's one of the first baking projects I did during the Covid lockdown, back in early March.  I couldn't believe how light and fluffy and flavorful this bread is.  Plus, it's fun- you get to pull it apart at the table to eat it.  I made it twice, once with Asiago, and once with Manchego I had grated and stuck in the freezer.  You could use Parmigiana, Grana, Parmesan, etc.  Make sure to use an aged cheese, not a young cheese.  But if you don't have the cheese called for, I'm sure it would be good with anything you choose to experiment with.  When I made this, I didn't have Italian seasoning, so I made my own.  I'll include that recipe below, too.

Pull-Apart Asiago Bubble Bread
adapted from Mel's Kitchen Cafe

Dough:
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons oil (canola, olive, avocado, grapeseed, etc.)
1 teaspoon salt
3 ounces shredded Asiago cheese (about 3/4 cup)
4 cups all-purpose flour, give or take a little (see note)

Asiago Topping:
4 tablespoons butter, melted
4 tablespoons olive oil
6 cloves garlic, finely minced or pressed through a garlic press (about 1 tablespoon total)
2 ounces Asiago cheese, finely grated (about 1/2 cup)
1 teaspoon Italian seasoning (recipe below if needed, OR a blend of dried oregano/basil)

1.  For the dough: In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt, Asiago cheese, and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt, cheese, and flour).

2.  Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and the dough is soft and smooth but still slightly tacky to the touch.  Knead the dough for 2-3 minutes.

3.  Lightly spray a large bowl or container with cooking spray, and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (about an hour, depending on the temperature of your kitchen).

4.  Punch down the dough and turn it out onto a lightly greased (or floured) countertop.  For the Asiago topping: in a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasoning.  Lightly grease a 9X13-inch baking pan.

5.  Divide the dough into 14-20 equal pieces and shape the dough into round balls.  Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan.  Pour/scrape the remaining filling and cheese over the dough.  Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes until doubled in size.

6.  About 20 minutes before dough is done rising, preheat the oven to 375 degrees F.  Bake the bubble bread for 25-30 minutes, until golden and baked through to the center.  Let cool for 5-10 minutes before eating.

Homemade Italian Seasoning

adapted from Allrecipes

2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 tablespoons dried savory

1. Mis ingredients together and store in a small glass jar or other airtight container.  

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