In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.
In a large bowl, stir together the 2 3/4 cups flour and the salt. Make a well in the center and add the yeast mixture. Using a fork and stirring, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.
Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Knead the dough for about 10 minutes. Form the dough into a ball.
Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.
In a large bowl add in all the filling ingredients and mixture. Refrigerate till ready to use.
Punch down the dough and, using your hand, begin to press it out gently into ball. Cut dough into 8 pieces, and roll into balls. Let it rise for 20 mins.
Roll the dough into a long oval 9” long. Cut slits lengthwise, making sure to stop 3/4 of the way. Place the filling at the end and roll into a log. Place into a greased 9 x 9 pan.
Repeat with remaining dough and cheese
Cover and let rise for 30mins. Preheat oven to 375.
Lightly brush with butter topping.
Bake for 15-20mins or until the top is golden
Optional: brush with 1 tbsp of butter topping after baking
A baking favorite, Arrowhead Mills Organic All-Purpose Flour is made from premium grade hard wheat. Aged naturally, our flour is good for making this Spinach Artichoke Stuffed Bread. Perfect for your next party appetizer idea