Garlic Fingers Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and instant dry yeast. Stir and let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Form dough

Make a well in the flour and pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

First rise

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

Preheat and prepare pan

Preheat the oven to 475°F (245°C). Lightly oil a 12x16-inch rimmed baking sheet or line it with parchment paper.

Stretch dough

Punch down the risen dough and transfer to the prepared pan. Using your fingers or a rolling pin, stretch and press the dough to the edges to form an even rectangle roughly 12x16 inches. If the dough resists, let it rest for 5–10 minutes then continue.

Dock the dough

Use a fork to prick the dough all over (docking) to prevent large air bubbles during baking.

Make garlic butter

In a small saucepan over low heat, melt the unsalted butter. Stir in the minced garlic and cook gently for 1–2 minutes until fragrant (do not brown). Remove from heat and stir in chopped parsley, 3/4 cup of the grated Parmesan, salt, black pepper, and red pepper flakes.

Brush and bake

Brush the garlic butter evenly over the docked dough, making sure to get butter into the fork holes and to the edges. Reserve about 1–2 tablespoons of the butter mixture for after baking. Bake in the preheated 475°F (245°C) oven for 10–14 minutes, until the crust is golden and edges are crisp.

Finish with cheese & butter

Remove from oven and immediately brush the reserved garlic butter over the hot crust. Sprinkle the remaining 1/4 cup Parmesan evenly across the surface. Let rest 2–3 minutes to allow cheese to meld.

Cut the garlic fingers into 1-inch wide strips (like pizza fingers). Sprinkle with extra chopped parsley if desired. Serve warm with pizza sauce for dipping.