Cheese Bread Recipe
Brick-oven cheese bread with fresh roasted garlic and Italian cheese blend, served with house-made marinara.
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Ingredients
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Dough
Roasted Garlic & Cheese Filling
Topping & Finish
House-made Marinara
Method
Dough
- 1
Activate yeast and mix dough
In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then knead by machine for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.
- 2
Roasted Garlic & Cheese Filling
- 3
Roast garlic
Preheat oven to 400°F (200°C). Trim top 1/4 inch off the garlic bulbs to expose cloves. Place bulbs on a square of foil, drizzle each with 1 tablespoon olive oil (from topping) or melted butter, wrap tightly and roast 30–35 minutes until soft and fragrant. Let cool slightly, then squeeze roasted garlic cloves into a small bowl and mash until smooth. Stir in 2 tablespoons unsalted butter until combined. Season mashed roasted garlic with 1/4 tsp salt and 1/8 tsp black pepper.
- 4
Prepare cheese blend
In a medium bowl, combine shredded Italian cheese blend and grated Parmesan. Fold in roasted garlic–butter mixture, chopped parsley, remaining 1/4 tsp salt and 1/4 tsp black pepper. Mix until evenly distributed. Set aside.
Assemble & Bake
- 5
Shape and fill
Preheat oven to 475°F (245°C) and place a baking stone or an inverted heavy baking sheet on the middle rack, or if you have a brick oven, preheat to high heat appropriate for bread (450–600°F). Punch down proofed dough and divide into two equal pieces for two medium loaves (or keep whole for one large loaf). On a lightly floured surface, roll each piece into a rectangle about 10x12 inches. Spread half of the cheese-roasted garlic mixture evenly over the center third of the dough, leaving a 1/2-inch border. Fold dough over the filling like a rolled loaf or create a pocket—seal edges by pinching firmly. Place sealed loaf seam-side down on a piece of parchment.
- 6
Second rise
Cover shaped loaves lightly and let rest 20–30 minutes until slightly puffy while oven preheats.
- 7
Bake
Brush tops with 1 tablespoon olive oil. If using a home oven, slide parchment with loaves onto preheated stone or sheet. Bake 12–18 minutes, rotating halfway, until crust is deep golden and internal temp reaches about 200°F (93°C). For a brick oven, bake quickly until evenly charred and cheese interior melts—watch closely (total time 6–12 minutes depending on heat). Remove from oven when done.
- 8
Finish
While hot, brush loaves with remaining 1 tablespoon olive oil, sprinkle flaked sea salt, crushed red pepper flakes, and extra chopped parsley. Let rest 5–10 minutes before slicing to allow cheese to set slightly.
House-made Marinara
- 9
Make sauce
In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add finely chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, sugar, salt and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 18–25 minutes, stirring occasionally, until sauce thickens and flavors meld. Stir in fresh basil leaves, if using, during the last 2 minutes. Adjust seasoning to taste.
- 10
Serve
Transfer marinara to a shallow serving bowl or ramekin. Slice warm cheese bread and serve immediately alongside the marinara for dipping.