Instructions

• In the bowl of a stand mixer, combine 1 1/2 cups warm water, 2 1/2 teaspoons instant yeast, 1 tablespoon honey, 3 1/2 cups of the all-purpose flour, 1 teaspoon kosher salt, and 4 tablespoons melted butter. Fit the mixer with the dough hook and mix on low-medium speed until the flour is fully incorporated, about 4–5 minutes. If the dough is very sticky, add up to the remaining 1/2 cup flour, a tablespoon at a time, until the dough is smooth and slightly tacky.
• Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for about 1 hour, or until doubled in size.
• While the dough is rising, prepare the filling. In a medium bowl, combine 4 ounces mascarpone, 1/2 cup shredded fontina, 1/2 cup grated parmesan, 1 clove minced or grated garlic, 1 tablespoon fresh thyme leaves, and 1 pinch crushed red pepper flakes. Stir in the 1/2 cup thawed, well-squeezed chopped spinach and the drained, chopped marinated artichoke hearts. Taste the filling and add a small pinch of kosher salt only if you think it needs it.
• Line a 9×5-inch loaf pan with parchment paper, leaving an overhang to lift the bread out after baking.
• When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 1/4 inch thick. Leave a small border around the edges so the filling stays mostly inside.
• Evenly spread the cheese–spinach–artichoke filling over the dough rectangle.
• Cut the filled rectangle into about 16 equal squares. Stack the squares into four stacks of four (each stack should be four layers high).
• Arrange the four stacks vertically in the prepared loaf pan so they sit snugly next to each other. Cover the pan with a clean towel and let the dough rise for 20–30 minutes, until puffy. Preheat the oven to 350°F (175°C) while the dough is finishing its second rise.
• Just before baking, brush the top of the loaf lightly with water and sprinkle with coarse pretzel salt or sea salt.
• Bake in the preheated oven for 35–45 minutes, until the top is golden brown and the bread is cooked through.
• Remove the pan from the oven and let the bread rest in the pan for 5 minutes. Use the parchment overhang to lift the loaf from the pan onto a serving plate. Serve warm.