Tomato Or Vegan Cheese Garlic Bread Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well, pour in the foamy yeast mixture, warm milk, and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook on medium for 6–8 minutes.) Add small additional flour if dough is too sticky, but keep it slightly tacky.

First rise

Lightly oil a clean bowl, place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape and second rise

Punch dough down to release gas. Shape into a 10–12 inch oval or rectangle depending on baking tray. Place on a parchment-lined baking sheet. Cover and let rise 30–40 minutes until puffy.

Preheat oven

Preheat oven to 425°F (220°C) about 20 minutes before baking so it is fully hot.

Make garlic butter

Melt butter (or vegan butter) in a small saucepan over low heat or microwave until soft. Stir in minced garlic, chopped parsley, salt and pepper. Keep warm so it stays spreadable.

Brush before bake

Using about half of the garlic butter, brush the top of the risen loaf evenly prior to adding toppings. Reserve remaining butter to brush again after baking or on edges before serving.

Prepare tomato sauce

In a small skillet heat 1 tablespoon olive oil over medium heat. Add 1 clove minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and optional sugar. Simmer gently 6–8 minutes until slightly reduced and thickened. Stir in chopped fresh basil off heat.

Assemble and bake (tomato)

Spread a thin, even layer of the prepared tomato sauce over the garlic-brushed dough, leaving a 1/2-inch border around edges. Optionally drizzle a little olive oil around the border. Bake in the preheated 425°F (220°C) oven 12–16 minutes until edges are golden and sauce is bubbling.

Finish

Remove from oven, brush exposed crust with reserved garlic butter, sprinkle flaky sea salt lightly, and allow to rest 3–5 minutes before slicing.

Prepare vegan cheese mix

In a bowl combine shredded vegan mozzarella, optional vegan cream or cashew cream, nutritional yeast, garlic powder and black pepper. Stir to distribute; the cream helps the cheese cling and melt more evenly.

Assemble and bake (vegan cheese)

Spread reserved garlic butter over the risen dough. Evenly distribute the vegan cheese mixture across the top, leaving a small border. Bake in the preheated 425°F (220°C) oven for 10–14 minutes until the vegan cheese is melted and the crust is golden. If your vegan cheese benefits from browning, switch oven to broil for 30–90 seconds while watching closely.

Finish

Remove from oven, brush crust with remaining garlic butter, drizzle a little extra virgin olive oil, and sprinkle flaky sea salt. Let the bread rest 3–5 minutes before cutting.

Slice the bread into 8–10 pieces and serve warm. Offer extra tomato sauce or vegan cheese on the side if desired. Garnish with additional chopped basil or parsley for color.