Preparation Steps

• In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
• Add flour and salt to the yeast mixture. Mix until a shaggy dough forms. Add olive oil and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling. In a medium bowl, combine thawed spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, pepper, and salt. Mix well until combined.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
• Spread the spinach and artichoke filling evenly over the dough, leaving a small border.
• Cut the dough into 12 equal strips (6 across, 2 down). Stack the strips on top of each other. Cut the stacked strips into 6 equal pieces.
• Arrange the cut pieces, cut-side up, in a greased 9x5 inch loaf pan or a circular baking pan. You can arrange them in rows or a circular pattern.
• In a small bowl, combine melted butter, garlic powder, and Italian seasoning.
• Brush the melted butter mixture over the top of the bread.
• Cover the pan and let the bread rise for another 20-30 minutes.
• Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through.
• Let cool slightly before serving. Serve warm.