1. Can I use a different cheese instead of Asiago?

Yes! Parmesan, Pecorino Romano, or sharp white cheddar work well as substitutes. Each brings its own unique flavor twist to the bread.

2. Can I use all-purpose flour instead of bread flour?

You can. While bread flour gives a chewier texture, all-purpose flour will still yield great results. Just keep an eye on hydration — you may need slightly less water.

3. What if I don’t have a cast-iron skillet?

You can use a Dutch oven or even a baking sheet with a steam tray underneath. The crust might vary slightly, but your asiago bread will still turn out delicious.

4. Can I make this asiago bread gluten-free?

Not easily — this recipe relies on the structure from gluten. If attempting, use a gluten-free flour blend with xanthan gum, and expect texture differences.

5. Can I refrigerate the dough overnight?

Yes! After the first rise, refrigerate the dough (covered) for up to 8 hours. This slow fermentation enhances the flavor of your asiago bread .

6. How do I know when the bread is done baking?

It should sound hollow when tapped and register 195°F internally on an instant-read thermometer.

Asiago Bread 7 Secrets to Perfect Crust

Description

Discover the secrets to perfect homemade asiago bread with this no-knead, skillet-baked recipe. Crusty, cheesy, and beginner-friendly — it’s the ultimate comfort bake!

Ingredients

Scale

3¼ cups (423g) bread flour, plus more as needed
2 tsp coarse salt
½ tsp freshly ground black pepper
2¼ tsp instant yeast (1 packet)
2 cloves garlic, minced
1¼ cups (125g) shredded asiago cheese, divided
1½ cups (360ml) warm water (~95°F)
Oil, butter, or nonstick spray (for greasing)

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Instructions

In a large bowl, combine flour, salt, pepper, yeast, garlic, and 1 cup of asiago cheese.
Make a well in the center, add warm water, and stir until a sticky dough forms.
Shape into a ball, cover, and let rise at room temperature for 3 to 3.5 hours.
Grease a 10–12″ oven-safe skillet. Turn dough onto floured surface, shape into a ball, and place in skillet. Rest for 30 minutes while oven preheats to 425°F.
Score the top of the dough with a sharp knife and sprinkle remaining ¼ cup asiago cheese.
Bake for 30–35 minutes, until golden and hollow-sounding or internal temp is 195°F.

Let cool on rack for 20 minutes before slicing.

Notes

For deeper flavor, refrigerate dough up to 8 hours after first rise.
Substitute asiago with parmesan, Romano, or white cheddar if needed.
Store at room temperature 2–3 days or refrigerate up to 1 week.

Freezes well for up to 3 months.

Prep Time: 20 minutes + 3–3.5 hour rise
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 0.5g
Sodium: 330mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 8g
Cholesterol: 10mg