Garlic Cheese Fingers Recipe
Fresh dough and garlic spread topped with mozzarella cheese.
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Ingredients
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Dough
Garlic Herb Spread
Topping & Finish
Method
Dough
- 1
Activate yeast and combine liquids
In a large mixing bowl, combine warm water and warm milk (both about 105–115°F / 40–46°C). Stir in the sugar and sprinkle the instant yeast over the surface. Let sit 5 minutes until foamy. Stir in olive oil.
- 2
Mix and knead
Add the flour and salt to the bowl. Mix with a wooden spoon or dough hook until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in a stand mixer on medium speed for 5–6 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.
- 3
Garlic Herb Spread
- 4
Prepare garlic butter
While the dough rises, melt the unsalted butter with 1 tablespoon olive oil in a small saucepan over low heat (or in a microwave-safe bowl in 20-second bursts). Add the finely minced garlic and cook gently for 1 minute until fragrant — do not brown. Remove from heat.
- 5
Finish spread
Stir in chopped parsley, oregano, grated Parmesan, salt, and black pepper. Taste and adjust seasoning. Keep the spread warm or at room temperature so it remains spreadable.
Assembly & Bake
- 6
Preheat oven and prepare pan
Preheat oven to 475°F (245°C) with a rack in the upper-middle position. Line a 12x16-inch baking sheet or a rimmed sheet pan with parchment paper and lightly oil the paper.
- 7
Shape dough
Punch down the risen dough and transfer to the prepared pan. Using your hands, gently stretch and press the dough to an even rectangle about 12x16 inches and about 1/3 to 1/2 inch thick. Let rest 10 minutes if it resists stretching.
- 8
- 9
Score and top
Lightly score the dough lengthwise into finger-sized strips (about 1½–2 inches wide) using a sharp knife or bench scraper, cutting only through the top layer (do not separate). Scatter the shredded mozzarella evenly over the garlic butter so it covers the surface. If using red pepper flakes, sprinkle them lightly now.
- 10
Bake
Place the pan in the preheated oven and bake 12–15 minutes, or until the cheese is melted and bubbling and the crust is golden at the edges. For a browner top, switch to broil for 30–60 seconds while watching closely.
- 11
Finish and cut
Remove from oven and immediately brush the exposed crust edges with the remaining tablespoon of olive oil and any leftover garlic butter for shine and extra flavor. Let rest 3–5 minutes, then cut along the scored lines into fingers. Sprinkle chopped fresh parsley over the top and serve warm.
