Description
Enjoy a delicious homemade Cheesy Garlic Bread featuring a soft, yeast-risen dough filled and topped with a blend of mozzarella, cheddar, and Parmesan cheeses, seasoned with fragrant garlic spices and baked to golden perfection. Perfect as a snack or accompaniment to your favorite meals.
Ingredients
Dough Ingredients
- 2 teaspoons granulated sugar
- 2 1/2 teaspoons active dry yeast
- 3/4 cup warm water (110°F)
- 2 Tablespoons olive oil
- 2 cups all-purpose flour, plus additional for counter
- 1/2 teaspoon salt
- 2 Tablespoons cornmeal
Cheese and Seasoning Mixture
- 1 1/2 cups shredded mozzarella cheese (divided into 1/2 cup and 1 cup)
- 3/4 cup shredded cheddar cheese
- 2 Tablespoons grated Parmesan Romano cheese
- 1/2 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Proof the yeast: Mix the sugar and warm water in a small bowl. Add the active dry yeast and allow it to proof for about 5 minutes until the mixture is foamy, indicating the yeast is active.
- Make the dough: Stir in the olive oil. Using a stand mixer fitted with a bread hook, add the all-purpose flour and salt, then mix until the dough is smooth and elastic. Transfer the dough to a large bowl sprayed with cooking spray, cover it, and let it rise for about 1 1/2 hours until doubled in size.
- Preheat the oven: Set the oven to 450°F (230°C) and place a baking stone or an upside-down cookie sheet inside to heat while the oven preheats.
- Prepare cheese topping: Combine 1/2 cup mozzarella cheese, shredded cheddar, grated Parmesan Romano, garlic salt, garlic powder, and dried parsley in a bowl. Set the remaining 1 cup mozzarella aside for later use.
- Prepare the dough bases: Turn another cookie sheet upside down and cover it with parchment paper. Sprinkle the parchment with cornmeal to prevent sticking. Divide the risen dough in half and press each half into an 8-inch square on the prepared cookie sheet.
- Add cheese and fold: Sprinkle 1/2 cup of the reserved mozzarella evenly on each dough square. Fold each dough square over the cheese and seal the edges by pressing firmly with your fingers. Slice crosswise at one-inch intervals, stopping just before the folded edge, to create pull-apart breadsticks without cutting all the way through. Sprinkle the cheese and garlic mixture evenly on top of each square.
- Bake the bread: Using the parchment edges, slide the dough from the cookie sheet onto the preheated baking stone or inverted cookie sheet in the oven. Bake for 12-14 minutes until the dough is cooked through and the cheese topping is golden brown.
- Serve: Remove from oven and let the bread cool slightly. Pull apart the breadsticks along the sliced cuts and enjoy warm.
Notes
- Proofing the yeast ensures the dough will rise properly – do not skip this step.
- Using cornmeal on the parchment helps prevent sticking and adds a pleasant texture to the bread base.
- You can substitute the cheeses with your preferred blends but mozzarella is key for meltiness.
- Ensure the oven is fully preheated and the baking surface is hot for a crisp crust.
- For best results, serve the cheesy garlic bread warm right out of the oven.
