Stuffed breads really take things up a notch–especially when they’re filled with cheese, olives, and tangy giardiniera! Fortunately, this giardiniera and cheese stuffed bread is really simple to make, and is almost like eating a sandwich when it’s sliced into individual portions. Ready to give it a try?
What is in giardiniera?
Giardiniera (pronounced JAR-din-NAIR-ah) is an Italian mix of pickled vegetables and spices. Its tangy flavor and colorful veggies make it a wonderful addition to a cheese board, salad, or sandwich. Fortunately, it’s super easy to make, and doesn’t require fancy canning equipment. Get the recipe here!
How to Make Giardiniera & Cheese Stuffed Bread
Measure out the ingredients for the dough: flour, salt, yeast, sugar, black pepper, and water.
Add the salt and yeast on opposite sides of the bowl, then mix them into the flour. Stir in the pepper and sugar, then pour in the olive oil and half the water.
Stir with your hand or a stand mixer, gradually adding a trickle of water until all the flour is picked up and a sticky dough has formed. Then knead on medium-low speed until the dough is smooth and stretchy, about 3-5 minutes.
Place the dough in an oiled bowl, turn to coat, and cover. Let it prove at room temperature until it’s at least doubled in size.
While the dough is rising, prepare the fillings: grated parmesan and asiago cheeses, kalamata olives, chopped oregano, and giardiniera.
Punch down the dough to knock out the gas bubbles, then roll it into a rectangle and brush with olive oil.
Sprinkle the fillings on top.
Roll the dough up from one of the long sides and pinch the seam and ends to seal.
Let the loaf prove until almost doubled in size, then slash the top and bake at 425 F for 10 minutes and 400 F for 15 minutes.
Make sure the bread has cooled for at least 30 minutes on a wire rack before slicing and serving. Enjoy this unique homemade bread/sandwich!
If you like cheese, olives, and pickled veggies, you’ll like this unique loaf. It is a perfect lunch idea for a special occasion like a picnic. Can you pass up homemade bread filled with all these goodies? 😋🥪
Lovin’ cheese and olives? These other recipes will keep the yumminess going.
- New Orleans Muffaletta Sandwich: this showstopping sandwich has layers of meat, cheese, and tangy olive salad.
- Perfect Muffaletta Bread: this sesame seed-topped Italian loaf has a light, soft interior, which is ideal for sandwiches.
- How to Make Olive Salad: this colorful, Sicilian-inspired salad is the secret to a fantastic muffaletta sandwich.
We’d love to hear your thoughts on this giardiniera and cheese stuffed bread. Let us know if you made it!Print
Giardiniera and cheese stuffed bread is an Italian loaf packed with giardiniera, olives, Asiago cheese, Parmesan cheese, and oregano. It’s surprisingly easy to make this yeast bread from scratch. Lunch, anyone?
For the Dough
- 4 1/4 cups bread flour (500g)
- 3 teaspoons fast-action yeast (10g)
- 2 teaspoons salt (10g)
- 1 tablespoon granulated sugar (14g)
- 1 tablespoon freshly ground black pepper
- 1/4 cup olive oil (60 ml)
- 1 1/4 cups room temperature water (300 ml)
For the Filling
- 2 teaspoons olive oil
- 1 cup asiago cheese, freshly grated (75g)
- 1/2 cup parmesan cheese, freshly grated (40g)
- 2 tablespoons fresh oregano, chopped (14g)
- 1/2 cup kalamata olives, roughly chopped (77g)
- 1 cup homemade giardiniera, drained and chopped (140g)
Making the Dough (25 minutes + 1 hour proving)
- Place the flour in the bowl of a stand mixer. Add the salt and yeast on opposite sides of the bowl, then stir in each one with your finger. Make sure the salt doesn’t directly touch the yeast, as it can kill or stunt the yeast.
- Stir in the sugar and black pepper, then add the olive oil and half of the water. Fit the mixer with the paddle attachment and mix on low speed. Gradually trickle in the remaining water as the mixer runs until all the flour is picked up and a rather sticky dough has formed.
- Switch the attachment to a dough hook and knead on medium-low speed until the dough is smooth, stretchy, and passes the windowpane test. Test the dough by stretching a lump of dough between the thumb and forefinger of each hand to create a windowpane. If the dough stretches to be translucent without breaking, it’s kneaded enough; if not, knead a minute longer and check again.
- Pour a little olive oil into a large mixing bowl and turn the kneaded dough in the oil to coat. Cover tightly with plastic wrap and set aside to prove at room temperature until at least doubled in size, about 1 hour.
Preparing the Filling (25 minutes)
- While the dough is proving, rinse and pat dry the oregano. Run your fingers down the stems to remove the leaves, then chop them finely.
- Grate the cheese and chop the olives and giardiniera into small, but still chunky, pieces. Make sure the olives and giardiniera have been thoroughly drained so they’re not dripping liquid. Pat them with paper towels if needed.
- Cover and refrigerate the fillings until needed.
Shaping the Giardiniera Cheese Bread (10 minutes + 1 hour proving)
- Line an 11 by 17 inch rimmed cookie sheet with parchment paper.
- Turn out the risen dough onto a floured surface and punch it down all over to knock out the air pockets.
- Roll the dough into a large rectangle, about 10 by 17 inches. Brush the dough with 2 teaspoons of olive oil, then evenly scatter the cheese, oregano, olives, and giardiniera on top.
- Roll up the dough from one of the long sides to create a log. Gently roll it back and forth, then pinch the seam and ends to seal.
- Carefully place the loaf on the prepared cookie sheet, putting it on the diagonal if necessary. Place the tray inside a large, clean garbage bag, then inflate the bag and tuck the ends underneath to seal. Let the loaf prove until almost doubled in size, about 1 hour.
- About 10 minutes before the loaf is done proving, preheat the oven to 425 F.
Baking the Loaf (25 minutes + cooling)
- Once the loaf has proved, slash the top with a baker’s lame or sharp serrated knife. Bake it at 425 F for 10 minutes, then lower the heat to 400 F and bake for another 15-20 minutes, until the loaf is a rich golden brown and has an internal temperature of 200 F.
- Allow the loaf to cool on a wire rack for at least 30 minutes, but preferably an hour, before slicing and serving.
- Make sure the olives and giardiniera have been well drained; any extra liquid will make the bread soggy.
- Feel free to make this recipe as two smaller loaves instead of one big loaf.
- Although this bread tastes best fresh, it is also good if it’s refrigerated and eaten within 24 hours. For long term storage, freeze in a zip-top bag.
Keywords: giardiniera, stuffed bread, cheese