Cheesy Bread Recipe

Preheat

Preheat the oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack while preheating. Lightly flour a work surface with the all-purpose flour.

Make the garlic oil: in a small microwave-safe or stovetop bowl, combine the extra-virgin olive oil, unsalted butter, and minced garlic. Warm gently until butter melts and garlic is fragrant (about 20–30 seconds in microwave or 1–2 minutes on low heat). Stir in dried oregano, dried basil, red pepper flakes, kosher salt, and black pepper. Taste and adjust seasoning.

On the lightly floured surface, stretch or roll the prepared dough into a 10–12 inch oval or rectangle about 1/2 inch thick. For a thicker pull-apart style, keep it closer to 3/4 inch. If using sesame white dough and you want visible sesame seeds on top, sprinkle seeds lightly over the dough now and press gently so they adhere.

Brush the entire top surface of the shaped dough generously with the garlic oil, leaving a 1/4 inch border if you prefer a bit of plain crust. Reserve about 1 tablespoon of the garlic oil for brushing the finished bread after baking. If using honey with honey-wheat dough, you can brush a thin film of honey around the outer edge now for a subtle sweet finish (optional).

Evenly distribute the shredded mozzarella over the garlic-oiled surface, leaving the small border if desired. Scatter the shredded cheddar jack evenly on top of the mozzarella so both cheeses melt together for a balanced flavor.

Transfer the prepared dough to a parchment-lined baking sheet or preheated pizza stone. Bake in the preheated oven for 10–14 minutes, rotating once halfway through, until the crust is golden at the edges and the cheeses are fully melted and bubbling with light golden spots.

Remove the cheesy bread from the oven. Immediately brush the reserved garlic oil over the hot cheese and crust for shine and extra flavor. Sprinkle chopped fresh parsley over the top. If you didn't add sesame seeds before baking and want them, press them onto the crust now while still warm so they stick.

Let the bread rest 2–3 minutes, then slice into 8 pieces. Serve warm with the marinara sauce in a small bowl for dipping.