Description
This Cheesy Garlic Herb Bread features soft layers of garlic-herb butter and molten mozzarella rolled into an easy yeast dough, baked until golden.
Ingredients
- 3½ cups all-purpose flour, divided
- 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 cup warm water (about 110°F / 43°C)
- 3 tablespoons olive oil
- 4 tablespoons butter, softened (for herb butter)
- 3 cloves garlic, minced
- 1½ tablespoons dried Italian herb blend (oregano, basil, thyme)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Proof the yeast: Whisk warm water and sugar in a bowl. Sprinkle yeast on top and let sit 5 minutes until foamy.
- Make the dough: Stir the olive oil, 3 cups of flour, and salt into the yeast mixture until a shaggy dough forms.
- Knead: Turn dough onto a floured surface and knead for 6–8 minutes until smooth.
- First rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
- Prepare herb butter: Mix the softened butter with minced garlic and herbs.
- Shape and fill: Roll the dough into a rectangle, spread butter, then add cheeses and parsley.
- Roll and seal: Roll the dough tightly and pinch to seal. Place in a greased loaf pan.
- Second rise: Cover and let rise for 30–45 minutes. Preheat the oven to 375°F (190°C).
- Bake: Bake for 30–35 minutes until golden brown.
- Rest and serve: Let rest for 10 minutes before slicing. Serve warm.
Notes
Store wrapped for up to 2 days at room temperature; refrigerate for up to 5 days. Can be frozen for up to 3 months.