Garlic Asiago Italian Bread

This is one of those recipes that is so versatile. I use it for bread loaves, bowls, rolls, buns, sticks, etc. It is easy to change up the taste by adding different seasonings, herbs, spices, and cheeses or leaving them out altogether for just plain Italian bread. This recipe is one of my family’s favorite bread recipes. I am often asked to share it. It is a very simple recipe that even my 11-year-old daughter can make on her own.

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Garlic Asiago Italian Bread

  • Difficulty: Easy
  • Print


  • 2 1/4 tsp Active yeast (1 packet )
  • 1 1/4 cup Warm water (110-115 degrees)
  • 2 T Sugar
  • 1/2 tsp Salt
  • 3 cups Flour
  • Asiago cheese (grated)
  • Garlic (minced)
  • Parsley (optional)
  • Pepper (optional)
  • Oven safe pan with 1″ of water in it

  • Directions

    1. Place the yeast, salt, and sugar in a bowl.
    2. Add the warm water.
    3. Let sit for about 5 minutes to proof the yeast.
    4. Add the flour to the mix and knead until dough becomes smooth. If you need more flour add it in a little at a time.
    5. Form dough into a ball cover with a large towel and let rise (about 40 minutes). You can grease the bowl if you prefer. I do not grease my bowls.
    6. Punch down the dough and shape into a ball (Easier to work with) on a lightly floured surface.
    7. Slightly flatten out the dough ball and add the garlic, Asiago cheese, seasonings to the dough ball.
    8. Knead until blended in.
    9. Place dough on a greased pan, oven safe bowl, bread pan (whatever you are using to bake the bread in).
    10. Cover and let rise until doubled (about 40 minutes).
    11. Place the pan of water on the bottom rack of your oven.
    12. Spritz with water and bake at 325 degrees until golden brown (about 40 minutes.


    4 Replies to “Garlic Asiago Italian Bread”

    1. too bad i quit yeast breads or i would try it
      switched to all sour dough bread and feel much better (less bloating!)
      and it seems to hold better; keeps for 2 weeks, no mold growth.

    2. Question: Any advice or opinions on the best flour for iga? I read that wheat/white/brown flour (in every bread I try to make or buy) is to be limited. I’m guessing almond and coconut flour are on the iga no go list. Any other ideas? My iga kid only eats bread. 😦

      1. I did not follow an IgA “diet” with my daughter. We discussed our dietary changes with her specialist and she was on board 100% with us. Many IgA specialists prefer a low salt diet. This was not an option for us, as many products replace sugar for the salt. Cutting out processed foods alone removed a serious amount of sodium from all of our diets and allowed us to not add in unnecessary sugars. Eating a Real Whole Foods diet with FG meant our diet is exactly where our specialists want it to be. We eat a variety of foods and listen to our bodies. Everything in moderation is the key for us. I have heard over and over from our specialists that they wish others would learn to eat this way. We use unbleached white flour here by the way. It is our personal preference after trying spelt, whole wheat, coconut, almond, and all kinds of creations in between.

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