Fluffy Garlic & Herb Cheese Bread

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Fluffy Garlic & Herb Cheese Bread

Ingredients

  • The Dough: 3 cups all-purpose flour, 1 cup warm water, 1 teaspoon sugar, 1 packet (7g) active dry yeast, 2 tablespoons olive oil, and 1 teaspoon salt.

  • The Topping: 3 tablespoons melted butter, 3 cloves minced garlic, 1 tablespoon chopped fresh parsley, 1 teaspoon dried oregano.

  • The Cheese: 1 cup shredded mozzarella or white cheddar.

Step-by-Step Instructions

  1. Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.

  2. Mix the Dough: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

  3. Knead and Rise: Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour (or until doubled in size).

  4. Shape: Punch down the dough and spread it out onto a parchment-lined baking sheet or into a round baking dish. Use your fingertips to poke deep dimples all over the surface.

  5. Add Flavor: Mix the melted butter, minced garlic, parsley, and oregano. Brush this mixture generously over the dough, ensuring it sinks into the dimples.

  6. Cheese & Bake: Sprinkle the shredded cheese evenly over the top. Bake in a preheated oven at 200°C (400°F) for 18–22 minutes until the crust is golden and the cheese is bubbly and browned in spots.

  7. Serve: Let it cool for 5 minutes before slicing into wedges or strips.

Recipe Q&A: Cheesy Garlic Bread

Q: Can I use instant yeast instead of active dry? A: Yes! If using instant yeast, you can skip the “activation” step and mix it directly into the dry ingredients. Just make sure your water is warm to help it rise.

Q: My bread didn’t rise; what happened? A: The most common reasons are using water that was too hot (which kills the yeast) or water that was too cold (which won’t activate it). The water should feel like a warm bath. Also, check the expiration date on your yeast packet.

Q: How do I get that extra-crispy bottom crust? A: For a crispier base, generously grease your baking pan with olive oil before pressing the dough into it. This essentially “fries” the bottom of the bread while it bakes.

Q: Can I make this dough in advance? A: Definitely. You can make the dough and let it rise slowly in the refrigerator overnight. This actually develops a deeper flavor in the bread. Just bring it to room temperature before shaping and baking.

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