Imagine the irresistible aroma of freshly baked bread filling your kitchen, enriched with the bold, nutty essence of Asiago cheese. This Asiago cheese bread recipe delivers a perfect balance of a crispy, golden crust and a soft, chewy interior, studded with pockets of melted cheese in every bite. Whether you're a novice or an experienced baker, this foolproof recipe combines ease with artisanal quality, ensuring bakery-worthy results right from your own oven.
Why This Cheese Bread Stands Out
Asiago cheese bread blends the rich traditions of Italian baking with the bold, nutty depth of aged cheese, creating a loaf that’s far more than just ordinary bread. Its complex flavor profile makes it a perfect companion to almost any meal, elevating everything from soups to charcuterie boards. Best of all, this recipe requires no advanced techniques or special equipment—just simple ingredients and a little patience. The reward? A golden, crusty, artisan-quality loaf that rivals bakery perfection at a fraction of the cost.
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Ingredients
The Dough:
- All-purpose flour (bread flour works too for a chewier texture)
- Active dry yeast
- Salt (fine sea salt preferred for even distribution)
- Warm water (around 110°F—comfortably warm but not hot)
- Olive oil (adds moisture and richness)
- Sugar (feeds the yeast and balances flavors)
The Cheese Mix:
- Asiago cheese, shredded (aged Asiago preferred for stronger flavor)
- Fresh rosemary, finely chopped (optional but recommended)
- Garlic, minced (complements the cheese perfectly)
- Freshly ground black pepper
See recipe card for quantities.
Instructions
Make and Rise the Dough
- Mix flour, yeast, sugar, and salt in a large bowl, then add warm water and olive oil.
- Knead the dough until smooth and elastic (about 7-10 minutes), then shape into a ball and place in an oiled bowl.
- Cover with a damp towel and let rise in a warm spot until doubled in size (about 60-90 minutes).
- While waiting, combine the shredded Asiago cheese, rosemary, garlic, and black pepper in a separate bowl.
Shape the Bread and Add Cheese
- Punch down the risen dough and pat into a rectangle on a floured surface.
- Sprinkle most of the cheese mixture over the dough, leaving a border around the edges.
- Roll the dough up tightly, shape into your preferred loaf style, and place on a parchment-lined baking sheet.
- Cover loosely and let rise again for 30-45 minutes while preheating your oven to 425°F.
Bake to Golden Perfection
- Slash the top of the loaf with a sharp knife and sprinkle with the remaining cheese mixture.
- Place in the hot oven with a pan of water on the bottom rack to create steam for a crispy crust.
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped, then cool on a wire rack for at least 30 minutes before slicing.
- Make and Rise the Dough: Mix the ingredients into a soft dough and let it rise until doubled, creating a light, airy texture.
- Shape the Bread and Add Cheese:Flatten the dough, add Asiago cheese, then roll and shape it into a loaf for the final rise.
- Bake to Golden Perfection: Score the dough, bake until golden and crisp, and enjoy the melty, cheesy goodness!
Equipment For Asiago Cheese Bread Recipe
- Dutch oven: For the best crust, bake your bread in a preheated Dutch oven with the lid on for the first 20 minutes, then uncovered for the remaining time.
- Bench scraper: Makes handling sticky dough much easier during shaping.
- Proofing basket: Creates beautiful spiral patterns and helps maintain shape during the final rise.
- Instant-read thermometer: Takes the guesswork out of determining when your bread is perfectly baked.
- Bread lame: Allows for clean, controlled scoring of the dough before baking.
Budget alternative: A sharp kitchen knife works for scoring, and any oven-safe pot with a lid can substitute for a Dutch oven.
Substitutions
- For a milder flavor, replace half the Asiago with mozzarella or fontina
- Gluten-free bakers can substitute a 1:1 gluten-free flour blend plus xanthan gum
- For extra tang, add grated Parmesan along with the Asiago
- Lactose-sensitive? Aged Asiago is naturally lower in lactose, but dairy-free cheese alternatives can work in a pinch
Expert Tips for Perfect Asiago Cheese Bread Recipe
- Temperature matters: Use an instant-read thermometer to ensure your water is around 110°F—too cold and the yeast won't activate, too hot and you'll kill it.
- Fresh cheese is best: Shred your own Asiago rather than using pre-shredded. Pre-shredded cheeses contain anti-caking agents that can affect melting quality.
- Don't rush the rise: Proper fermentation develops flavor. If your kitchen is cold, place the dough in a turned-off oven with just the light on.
- Scoring technique: When making cuts on top of the asiago cheese bread recipe , use quick, confident strokes with a very sharp blade at about a 45-degree angle.
- Testing doneness: Perfectly baked bread should register 190-210°F on an instant-read thermometer inserted into the center.
Recipe Variations
Herb and Garlic Asiago Bread
Add 1 tablespoon each of dried oregano and basil to the dough, plus an extra 2 cloves of minced garlic for an aromatic Italian-inspired version.
Sourdough Asiago Cheese Bread
Replace the commercial yeast with 1 cup of active sourdough starter and reduce the water to 1¼ cups. Extend the first rise to 3-4 hours for deeper flavor development.
Whole Wheat Asiago Bread
Substitute half the all-purpose flour with whole wheat flour. Add an extra 2 tablespoons of water and 1 tablespoon of honey to balance the heavier flour.
No-Knead Overnight Version
Mix all ingredients except cheese in a large bowl just until combined (no kneading required), cover, and let sit at room temperature for 12-18 hours. Then proceed with shaping and adding cheese.
Storage & Meal Prep
Counter Storage
This asiago cheese bread recipe stays fresh at room temperature for up to 2 days when stored in a paper bag or bread box. Avoid plastic bags, which trap moisture and soften the crust.
Freezing Instructions
For longer storage, slice the completely cooled bread. Place parchment paper between slices and store in a freezer bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Refreshing Day-Old Bread
To revive slightly stale bread, sprinkle it with water and heat in a 350°F oven for 5-10 minutes. The crust will re-crisp beautifully.
My Grandmother’s Secret Touch
There’s something magical about my grandmother’s baking—every loaf carries the warmth of her hands and the wisdom of generations.
Her secret was patience. She always said good bread isn’t rushed; it’s nurtured. For the most incredible Asiago cheese bread recipe, she swore by an overnight rest.
After the first rise, she’d gently shape the dough, fold in the cheese, and let it rest in the fridge until morning. This slow, cold fermentation worked wonders, deepening the flavors and creating a texture so tender and airy it felt like a hug in every bite.
The next day, as the dough warmed to room temperature, the anticipation built—until finally, that first golden-crusted slice proved that waiting was always worth it.
FAQ
What is special about Asiago cheese?
Asiago cheese offers a distinctive nutty, slightly sweet flavor that intensifies with age. This Italian cheese from the Veneto region comes in fresh (Asiago Pressato) and aged varieties (Asiago d'Allevo). Its excellent melting properties make it perfect for baking into bread, while its complex flavor profile adds depth to any dish without overpowering other ingredients.
What is asiago bread?
Asiago Cheese Bread Recipe is an artisan-style bread featuring chunks or shreds of Asiago cheese both inside the dough and sprinkled on top before baking. The cheese melts during baking, creating pockets of flavor throughout while forming a deliciously crispy, golden-brown crust. This Italian-inspired bread pairs perfectly with soups, makes excellent sandwich bread, and tastes amazing simply dipped in olive oil.
What goes well with Asiago cheese?
Asiago cheese pairs wonderfully with Italian wines like Chianti and Barbaresco. It complements fruits such as pears, apples, and grapes, and enhances charcuterie boards featuring salami and prosciutto. In cooking, Asiago elevates pasta dishes, risottos, and vegetable gratins. Asiago bread makes exceptional sandwiches with roasted vegetables, Italian cold cuts, or simply dipped in balsamic vinegar and olive oil.
Is Asiago cheese the same as Parmesan?
Asiago and Parmesan are distinct Italian cheeses with different characteristics. While both are cow's milk cheeses, Parmesan (Parmigiano-Reggiano) is harder, more crumbly, and has a stronger, saltier flavor developed through 12-36 months of aging. Asiago is generally softer with a milder, nuttier taste, especially in its younger forms. They can sometimes substitute for each other in recipes with slightly different results.
Bake, Savor, and Make It Your Own : Asiago Cheese Bread Recipe
This homemade Asiago cheese bread recipe shows that with just a few simple ingredients, you can create something truly bakery-worthy. Its crisp crust, chewy interior, and gooey pockets of melted cheese make every bite an experience. Whether you're pairing it with a hearty soup, crafting the ultimate grilled cheese, or simply enjoying it warm with a pat of butter, this bread is sure to impress.
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Pairing
These are my favorite dishes to serve with Asiago Cheese Bread Recipe
Asiago Cheese Bread Recipe
Equipment
- Mixing bowl For combining dough ingredients
- Wooden spoon For initial dough mixing
- Kitchen towel To cover dough while rising
- Baking sheet Lined with parchment paper
- Sharp knife or bread lame For scoring the loaf
- Cooling rack For resting the baked bread
Ingredients
- 3 ½ cups all-purpose flour Bread flour works too for chewier texture
- 1 tablespoon sugar Feeds the yeast
- 1 ½ teaspoon salt Fine sea salt preferred
- 1 packet active dry yeast ~2 ¼ tsp
- 1 ¼ cups warm water Around 110°F
- 1 tablespoon olive oil Adds moisture and richness
- 1 ½ cups Asiago cheese Shredded aged preferred
- 1 teaspoon black pepper Optional, for extra flavor
- 1 tablespoon fresh rosemary Optional, finely chopped
- 1 clove garlic Minced, optional
Instructions
- Mix flour, sugar, salt, and yeast in a bowl, then add warm water and olive oil. Stir to combine.
- Knead until smooth and elastic (7-10 minutes), then place in a greased bowl, cover, and let rise until doubled (~90 minutes).
- Punch down dough, flatten into a rectangle, and sprinkle most of the shredded Asiago cheese on top.
- Roll the dough tightly, shape into a loaf, and place on a baking sheet. Let rise again for 30-45 minutes.
- Preheat oven to 425°F. Score the top of the loaf and sprinkle with remaining cheese.
- Bake for 25-30 minutes until golden brown and crusty. Cool on a wire rack before slicing.
Notes
Nutrition
The next day, as the dough warmed to room temperature, anticipation built—until finally, that first golden-crusted slice proved that waiting was always worth it.
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