1 cup warm water

1 tsp active dry yeast

2 Tbsp granulated sugar

1/3 cup olive oil

1 Tbsp Milford Spice Company’s An Evening In Tuscany

2 tsp garlic, minced

1 tsp sea salt

2½ cups all-purpose flour

4 Tbsp butter, melted

2 cloves garlic, minced

1/8 cup parmesan cheese, grated

1 tsp fresh parsley, chopped

½ tsp kosher salt

1½ cups mozzarella cheese, shredded and divided

1 cup cheddar cheese, shredded


In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes.

In a small bowl combine olive oil, Milford Spice Company’s An Evening In Tuscany, garlic, and sea salt.

Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside.

Add flour to the oil and yeast mixture. Stir to combine.

Add dough to a greased bowl and cover with a tea towel. Let the dough rest for 1 hour or until the dough has doubled in size.

When ready, preheat the oven to 450°F.

Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the skillet.

Add half the dough to the skillet and work the dough to the edges. Use your fingers to create dimples in the dough.

Top the dough with 1 cup of shredded mozzarella cheese.

Fold the other half of the dough out onto a sheet of parchment paper. Use your hands to form the dough into a 12-inch circle. Invert the parchment paper over the cheese and carefully peel back the paper, leaving the top layer of dough in the skillet.

To make the garlic butter:  In a small bowl mix together butter, garlic, parmesan, parsley, and salt.

Use your fingers to gently dimple the top of the dough. Brush the garlic butter over the top of the dough.

Top with the remaining mozzarella cheese and the cheddar cheese.

Bake for 18-20 minutes, or until golden brown and the cheese is bubbling. (If you want the bread cut into pieces, remove it after 16 minutes, cut, and then put the bread back in the oven for the final two minutes. Enjoy!

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