Garlic Cheese Fingers With Bacon Recipe

Activate yeast and mix

In a small bowl whisk warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy. In a large bowl combine flour and salt. Make a well and add foamy yeast, warm milk, and olive oil.

Form dough

Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer on medium speed). The dough should be slightly tacky but not sticky; add up to 1 tbsp flour if too sticky.

First rise

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

Shape base

Preheat oven to 425°F (220°C). Line a rimmed baking sheet (about 13x18"/half-sheet) with parchment. Gently deflate the dough and press/stretch it into a roughly 12x16" rectangle on the prepared sheet, creating slightly thicker edges. Use your fingertips to create shallow dimples across the surface to help toppings adhere.

Prepare garlic butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic and chopped parsley. Allow to sit 3–5 minutes so garlic infuses the butter; do not brown the garlic. Taste and stir in black pepper. You now have the garlic butter spread.

Crisp bacon

If bacon is not already cooked, preheat a skillet over medium heat and cook bacon slices until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and chop into bite-sized pieces. (Alternatively use oven-baked bacon or store-bought cooked bacon.)

Assemble fingers

Brush the prepared dough evenly with the garlic butter, reserving about 1 tablespoon for finishing. Sprinkle shredded mozzarella evenly over the surface, then scatter the grated Parmesan. Distribute chopped bacon over the cheese. Sprinkle crushed red pepper flakes and a light, even pinch of coarse sea salt across the top.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, until cheese is melted, bubbling and edges of the crust are golden brown. Rotate the sheet halfway through if your oven has hot spots. If you prefer browner cheese, broil on high for 45–60 seconds watching closely to avoid burning.

Remove the pan from the oven and immediately brush the crust edges with the reserved garlic butter and a light drizzle of extra virgin olive oil. Sprinkle freshly sliced chives over the top for color. Let the baked slab rest 3–5 minutes so cheese sets slightly.

Using a sharp knife or pizza cutter, cut into 8–10 fingers (about 8 for larger portions, 10 for slimmer fingers). Serve warm with optional marinara or ranch for dipping.