Friday, December 30, 2011

Fontina Broccoli Bread

I am a carb-a-holic, I said it and I said it out loud! I don't think there is any kind I do not like. I do eat them all in moderation. Wheef....ok so now that that's out of the way. I make this bread sometimes with sausage sometimes with Italian meats aka Stromboli, sometimes with broccoli. This is the broccoli version. It makes a great appetizer or as a side for dinner.


1-¼ cup Warm Water
2-¾ teaspoons Active Dry Yeast
2 teaspoons White Sugar
1 Tablespoon Olive Oil
1 Tablespoon Honey
3 cups All-purpose Flour
2 teaspoons Salt

1 tbs Sesame seeds
2 eggs beaten for egg wash

For The Filling:
1 tsp olive oil 
1 bag frozen broccoli florets
1 shallot chopped
1 clove of garlic chopped
1 cup shredded fontina cheese
1/4 cup grated romano cheese
1/2 tsp salt and pepper each

Preparation Instructions:

For the dough: 
In a large mixing bowl (or in the bowl of a stand mixer), add the water and sprinkle the yeast over the water. Let the yeast proof about 5 minutes until nice and foamy. Add in the sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Keep in a warm place and let rise until doubled in size. About 45 minutes. Punch down dough. Separate dough into 2 halves.
For the filling:
Cook broccoli according to package directions. Heat olive oil in a skillet over medium heat. Saute shallot and garlic until soft add cooked broccoli and toss together, Let cook then chop into small pieces. Add to a mixing bowl add cheese and mix well. 
Preheat oven 350 degrees (F).

Roll out pizza dough, adding flour as needed. Add the filling and spread it over the dough. Then roll the dough carefully into a long log.
Place rolls on a baking sheet, brush with egg wash, sprinkle with sesame seeds and bake until golden brown.
The size of the rolls will vary so for the last 10 minutes or so keep an eye on them.
Cool before slicing.


  1. This sounds wonderful, I will have to try it out! What do you put in the sausage one?

  2. Hi DeniseB!
    Here is the guts for the sausage bread. I haven't posted the full recipe yet. Just follow the same dough and assembly instructions.

    1 pound Bulk Ground Sausage
    1 clove Garlic, Smashed And Minced
    8 ounces, weight Mozzarella (shredded)
    2 cups Grated Parmesan Cheese
    ¼ teaspoons Black Pepper
    ½ teaspoons Paprika
    1 teaspoon Garlic Powder
    3 whole Eggs Beaten
    1 teaspoon Poppy Seeds

    For The filling: Heat skillet on medium high heat. Brown sausage with garlic until cooked throughout. In a large bowl add cheeses, pepper, paprika, garlic powder, eggs (reserve a bit of the egg for egg wash) and sausage. Mix well.