CHEESY GARLIC ROSEMARY SOURDOUGH LOAF

INGREDIENTS

1800 – 1900 Grams of Prepared Sourdough, Ready for 2^nd Rise

1 Cup Marinara for Serving

FILLING INGREDIENTS

2 Tablespoons Fresh Rosemary Finely Chopped

1/3 Cup Jack Cheese, Shredded

½ Cup Mozzarella Cheese, Shredded

1/3 Cup Parmesan Cheese, Shredded

1 Tablespoon Garlic Powder

TOPPING INGREDIENTS

½ Cup Mozzarella, Shredded

1 Cup Jack, Shredded

¼ Cup Parmesan, Shredded

ASSEMBLY

1. Once your prepared sourdough is ready for the 2^nd rise you can add the filling and toppings. 
2. In a medium sized mixing bowl add the rosemary, 1/3 cup jack cheese, ½ cup mozzarella cheese, 1/3 cup parmesan cheese, and garlic powder.  Mix well.
3. Fold in the cheese mixture.  Allow the dough to rise.  It should almost double in size.  This can typically take 2 hours. 
4. In a small mixing bowl add the remaining mozzarella, jack, and parmesan. 
5. Top your risen dough with the cheese mixture.
6. Bake your sourdough how you typically would, or by using my suggested baking method.
7. Preheat your oven to 500F with your empty Dutch oven inside. 
8. Heat the Dutch oven at 500F for an hour.
9. Transfer the dough to parchment paper, and add it to your Dutch oven and cover.
10. Bake at 500F for 20 minutes.
11. Turn the oven down to 425F and bake for 16 – 18 minutes.  Keep covered, and remove when there is about 5 minutes left.  Closely watch the bread to make sure the cheese does not brown too much.
12. Remove from the Dutch oven and parchment paper. 
13. Allow to cool for 1 hour.
14. Slice and serve with your favorite marinara sauce. 
15. ENJOY!