Rustic Italian Filled Bread


This bread is like an over stuffed focaccia!





1 loaf

Prep Time

40 minutes

Rise Time

45 minutes

Bake Time

40 to 45 minutes


  • 2-3/4 to 3-1/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/3 cup finely chopped pine nuts, divided
  • 1 teaspoon salt
  • 1 teaspoon leaf oregano
  • 1/2 teaspoon Italian herb seasoning
  • 1/4 teaspoon black fine grind pepper
  • 1 cup milk
  • 2 tablespoons honey
  • 2 tablespoons butter OR margarine
  • Filling:
  • 1/2 cup chopped, fresh spinach
  • 1/2 cup (2 ounces) crumbled Gorgonzola OR blue cheese
  • 1/4 cup chopped black olives
  • 2 cloves finely minced garlic
  • 2 teaspoons italian herb seasoning
  • 1/4 teaspoon black fine grind pepper
  • Finishing Touch:
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian herb seasoning


Combine 1-1/2 cups flour, undissolved yeast, 3 tablespoons pine nuts, salt, oregano, Italian herb seasoning and pepper in large mixer bowl. Heat milk, honey and butter to very warm (120° to 130°F) and add to flour mixture. Beat for 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.

Combine all filling ingredients plus remaining chopped pine nuts.

Roll dough into 18 x 12-inch rectangle. Spread filling evenly over surface. Roll up lengthwise, sealing seams. Place on greased baking sheet, seam side down. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350°F. Bake for 20 minutes. Combine olive oil, garlic salt and Italian seasoning; brush over top of loaf. Continue baking for 20 to 25 minutes or until loaf is browned. Cool on rack.