Garlic Sticks W/ Cheese Recipe

Activate yeast and combine liquids

In a medium bowl, combine warm water and warm milk (should be about 105–115°F / 40–46°C). Sprinkle the instant yeast and granulated sugar over the top and let sit 3–5 minutes until foamy. Stir in melted butter and olive oil.

Mix dry ingredients and form dough

In a large bowl or stand mixer fitted with a dough hook, whisk together flour and sea salt. Pour the liquid mixture into the flour and mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare baking sheet and preheat oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and dust lightly with cornmeal or extra flour to prevent sticking.

Roll out the dough

Punch down the risen dough and transfer to a lightly floured surface. Using a rolling pin, roll dough into a rectangle roughly 12 x 10 inches (30 x 25 cm) and about 1/4 inch thick.

Add cheese layer

Evenly sprinkle shredded mozzarella over the rolled dough, leaving a 1/2-inch border on one long side. Then sprinkle the grated Parmesan over the mozzarella to help flavor and brown the top.

Fold and seal

Starting from the long edge opposite the 1/2-inch border, roll the dough tightly into a log. Pinch the seam and both ends to seal and ensure cheese is enclosed. Gently roll the log on the board to smooth it.

Cut into sticks

Using a sharp bench knife or a pastry cutter, cut the log into 10–12 equal pieces (about 1-inch wide each). Place each piece seam-side down on the prepared baking sheet, spacing about 1 inch apart.

Second rise

Cover the arranged sticks loosely with lightly greased plastic wrap or a damp kitchen towel and let them rest for 15–20 minutes to puff slightly while the oven finishes preheating.

Make garlic butter

In a small bowl, combine the 4 tablespoons melted butter with the minced garlic, chopped parsley, and dried oregano. Reserve about 1 tablespoon of this mixture for finishing after baking.

Brush and season

Brush the tops and exposed edges of each stick generously with the garlic butter mixture. Sprinkle with coarse or flaky sea salt to taste.

Bake

Bake the garlic sticks in the preheated 425°F (220°C) oven on the center rack for 12–16 minutes, until golden brown and cheese is melted and bubbling. Rotate the pan halfway through for even browning.

Finish

Remove from oven and immediately brush the reserved tablespoon of garlic butter over the hot sticks for a glossy finish. If desired, sprinkle an additional pinch of chopped parsley and a light dusting of Parmesan.

Transfer garlic sticks to a serving platter and serve warm with the marinara dipping sauce mixed with red pepper flakes on the side. Best enjoyed fresh but can be reheated in a 350°F (175°C) oven for 6–8 minutes.