Cheesy Garlic Bread Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

In a large mixing bowl, whisk together flour and sea salt. Make a well and add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Stir until combined and a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Or use a stand mixer with dough hook on medium for 5 minutes.) Add a small splash of water or flour as needed to achieve a soft, slightly tacky dough.

First rise

Lightly oil a large bowl with the remaining 1 tablespoon olive oil, place dough inside, cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape in pan

Generously oil a 9x13-inch or similar rimmed baking pan. Gently press the risen dough into the pan, stretching to the corners. Cover and let rest 20 minutes to relax.

Dimple and final rest

Using your fingertips, press dimples into the surface of the dough about every 1 inch. Drizzle 1 tablespoon olive oil over the top and sprinkle coarse sea salt. Let the dough proof for another 20–30 minutes until slightly puffy.

Prep spread

While the dough is doing its first rise or final proof, combine softened butter, softened cream cheese, mayonnaise, minced garlic, grated Parmesan, chopped parsley, lemon juice, salt and black pepper in a bowl. Stir or beat with a fork until smooth and fully combined into a creamy spread.

Spread on dough

After dimpling and during final rest (or immediately before baking), use a spatula or the back of a spoon to spread the creamy garlic mixture evenly over the surface of the focaccia, leaving the dimples visible so oil and cheese can pool slightly.

Assemble cheeses

Evenly distribute shredded mozzarella, fontina and sharp cheddar over the garlic-spread surface. Reserve the grated Parmesan for a final sprinkling.

Bake

Preheat oven to 425°F (220°C) while the dough final proofs (or before spreading cheese). Place the pan on the middle rack and bake 18–22 minutes, until the cheese is melted, bubbling and edges of the focaccia are golden brown and crisp.

Finish

Remove focaccia from oven, immediately sprinkle the reserved grated Parmesan and chopped parsley over the hot cheese. Let rest 5 minutes so cheeses set slightly before slicing.

Cook sauce

While focaccia bakes or during resting, warm 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add tomato passata or crushed tomatoes, red pepper flakes, dried oregano, sugar, salt and black pepper. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened.

Finish sauce

Remove from heat, stir in chopped or chiffonaded basil if using. Taste and adjust seasoning. Keep warm for serving or transfer to a small dipping bowl.

Garnish and slice

Brush the focaccia edges lightly with a little olive oil if desired and sprinkle flaky salt across the top. Using a sharp knife or pizza cutter, slice into shareable strips or squares.

Serve

Arrange on a platter and serve warm with the red dipping sauce on the side. Yield is best enjoyed fresh; leftover focaccia can be reheated in a 375°F (190°C) oven for 6–8 minutes to refresh cheese and crust.