Cheesy Garlic Bread Recipe

Bloom yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), active dry yeast, and sugar. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, add the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. (Alternatively use a stand mixer with dough hook for 4–5 minutes.)

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.25 hours.

Shape

Punch down dough and transfer to a parchment-lined baking sheet. Gently stretch or roll into a 10x14 inch oval or rectangle about 1/2 inch thick. Cover and rest 15 minutes.

Make garlic confit

Place peeled garlic cloves in a small saucepan and cover with 3/4 cup olive oil. Add 1/4 tsp salt and 1/8 tsp black pepper. Bring to a gentle simmer over low heat (do not boil) and cook for 30–40 minutes until cloves are very tender and golden. Remove from heat and let cool in the oil. Reserve both cloves and oil.

Prepare garlic spread

Mince or mash about 8–10 of the confit garlic cloves with a fork. In a small bowl combine mashed confit garlic, softened butter, and 2 tablespoons finely chopped parsley. Mix until a spreadable paste forms. Taste and adjust salt if necessary.

Brush dough with oil

Preheat oven to 475°F (245°C) with a rack in the middle and, if available, a baking stone. Lightly brush the shaped dough with 1 tablespoon olive oil (from ingredients) and then gently spread the garlic-butter mixture evenly over the surface, leaving a 1/4-inch border.

Assemble cheese

Evenly distribute the shredded or sliced fresh mozzarella over the garlic-coated dough. Sprinkle grated Parmesan (if using) and red pepper flakes evenly on top.

Bake

Bake on the preheated baking sheet or stone for 10–14 minutes, until the crust is golden at the edges and the cheese is melted and bubbly with slight browning.

Finish and garnish

Remove from oven. Spoon a few of the softened confit garlic cloves across the top (halved or roughly chopped) and drizzle 1–2 tablespoons of the reserved confit oil over the bread for extra flavor. Sprinkle remaining 1 tablespoon fresh parsley for garnish and, if desired, an additional pinch of salt or pepper.

Slice and serve

Let the cheesy garlic bread rest 3–5 minutes, then slice into pieces and serve warm.