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One-Bowl Herbed Ricotta Cheesy Bread

This One-Bowl Herbed Ricotta Cheesy Bread is a flavor-packed delight! Easy to make and perfect for any meal or snack.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 4 tablespoons unsalted butter for that nutty, rich flavor
  • 4 ounces Parmesan cheese coarsely grated, divided for topping and mixing into the dough
  • 2 and 1/2 cups all-purpose flour the backbone of the bread
  • 1 tablespoon baking powder for leavening and a light texture
  • 1 and 1/2 tablespoons fresh rosemary finely chopped, to infuse the bread with herbal goodness
  • 1/4 teaspoon cayenne pepper for a hint of heat
  • 1/4 teaspoon freshly cracked black pepper to enhance the flavors
  • 1 teaspoon salt essential for taste
  • 1 tablespoon light brown sugar to balance the flavors
  • 8 ounces mozzarella cheese cubed, for a gooey, cheesy interior
  • 1 cup whole milk for moisture
  • 1/2 cup whole milk ricotta cheese adds creaminess
  • 1 large egg at room temperature, for binding

Instructions

  • In a small saucepan, melt the unsalted butter over medium heat. Allow it to cook until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool slightly.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, light brown sugar, cayenne pepper, and freshly cracked black pepper.
  • Stir in the finely chopped fresh rosemary and half of the grated Parmesan cheese into the dry ingredients.
  • In a separate bowl, whisk together the whole milk, ricotta cheese, and the room temperature egg until smooth. Then, add the browned butter, mixing well.
  • Pour the wet mixture into the dry ingredients, and gently fold everything together using a rubber spatula. Be careful not to overmix; it’s okay if there are a few lumps.
  • Finally, fold in the cubed mozzarella cheese, ensuring it's evenly distributed throughout the batter.
  • Preheat your oven to 375°F (190°C). Grease your baking dish or loaf pan and transfer the batter into it. Sprinkle the remaining Parmesan cheese on top. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, slice and serve warm!

Equipment

  • Large Mixing Bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Baking dish or loaf pan
  • Oven mitts

Notes

  • Store the bread in an airtight container at room temperature for up to 3 days.
  • Wrap tightly in plastic wrap and freeze for up to 2 months.
  • Experiment with different cheeses like cheddar or gouda for varied flavors.
  • Prepare the batter in advance and refrigerate for up to 24 hours before baking.
  • Ensure your egg and milk are at room temperature for the best results.