Roasted Broccolini Cheese Bread Recipe

Proof yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 7–9 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes).

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–75 minutes, until doubled in size.

Roast broccolini

Preheat oven to 425°F (220°C). Toss broccolini with 1.5 tbsp olive oil, minced garlic, kosher salt and black pepper on a rimmed baking sheet. Spread into a single layer and roast 10–12 minutes until tender and edges are slightly charred. Remove and let cool slightly, then rough chop into 1–2 inch pieces.

Assemble cheese bread

After the dough has risen, gently deflate and turn onto a floured surface. Shape into a 12x8-inch rectangle by pressing and stretching. Sprinkle half of the shredded mozzarella evenly over the dough, then distribute the chopped roasted broccolini across the cheese. Top with the remaining mozzarella, grated Parmigiano-Reggiano and red pepper flakes. Fold the short edges over the filling and roll or fold the dough to enclose (you can make a loose roll or a folded loaf). Pinch seams to seal.

Second rise on baking sheet

Transfer the shaped loaf seam-side down to a parchment-lined baking sheet. Cover loosely with oiled plastic wrap or a towel and let rise 30–35 minutes until slightly puffy.

Preheat oven

Preheat oven to 400°F (200°C) while the dough completes its second rise.

Egg wash alternative & bake

For a golden crust, brush the top lightly with the melted butter mixed with garlic powder. Sprinkle sea salt or flaky salt over the top. Bake on the center rack for 22–28 minutes until the crust is deep golden brown and internal temperature is about 200°F (93°C). If the top browns too quickly, tent with foil for the final 5–8 minutes.

Warm the marinara

While the bread bakes, warm the marinara sauce in a small saucepan over low heat with 1 tsp extra-virgin olive oil and stir in chopped basil if using. Keep warm.

Rest and serve

Remove the bread from the oven and let rest 10 minutes. Slice into thick pieces and serve hot with warmed marinara for dipping and extra grated Parmigiano-Reggiano on top.