Description
This show-stopping bread features roasted garlic butter spread over a soft, pillowy dough and topped with melted mozzarella and Parmesan, finished with a generous drizzle of hot honey that adds a sweet and spicy edge. Perfect for impressing guests at dinner parties or elevating a casual family meal, this garlic bread pairs beautifully with soups, pasta, or grilled proteins.
Ingredients
Scale
- 250 g all-purpose flour, the foundation of your dough
- 150 ml lukewarm water, perfect temperature for activating yeast
- 10 g fresh yeast, or 3-4 g dry yeast, either works well
- 1 tablespoon olive oil, for enriching the dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, helps activate the yeast
- 2 heads garlic, peeled and whole cloves
- 1/2 to 3/4 cup olive oil, enough to cover the garlic
- 1 sprig fresh rosemary, for infusing the oil
- 4 tablespoons unsalted butter, about 57 grams, softened
- 4 tablespoons grated Parmesan cheese
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon brown sugar
- 100 g mozzarella cheese, shredded
- 3 tablespoons grated Parmesan cheese, for sprinkling on top
- 3 to 4 tablespoons hot honey, for generous drizzling
Instructions
- Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and yeast, stirring gently. Let it sit for 5-10 minutes until foamy and bubbly, indicating the yeast is alive and active.
- Mix the Dough: Add the flour, salt, and olive oil to the yeast mixture, then knead by hand or with a stand mixer until the dough becomes smooth, elastic, and slightly sticky, about 8-10 minutes.
- First Rise: Cover the dough with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Start the Roasting: Place the peeled garlic cloves in a small saucepan and cover them completely with olive oil. Add the rosemary sprig and a pinch of salt to infuse extra flavor.
- Cook Low and Slow: Cook over very low heat for 25-30 minutes, stirring occasionally, until the garlic is soft, buttery, and lightly golden. Be patient here, as high heat will brown the garlic too quickly and turn it bitter.
- Drain and Reserve: Remove from heat and drain the garlic in a fine-mesh strainer, reserving the flavorful garlic-infused oil for salad dressings, pasta, or roasted vegetables if desired.
- Mash the Garlic: In a small bowl, combine the roasted garlic cloves with the softened unsalted butter. Use a fork to mash them together until completely smooth and creamy.
- Add the Flavor: Stir in the grated Parmesan cheese, fresh chopped parsley, brown sugar, salt, and black pepper. Mix until all ingredients are well combined and the mixture is cohesive.
- Taste and Adjust: Taste the garlic butter and adjust seasoning as needed, adding more salt, pepper, or Parmesan to suit your preference.
- Preheat and Shape: Preheat the oven to 200°C (400°F). Transfer the risen dough to a lightly oiled baking sheet and stretch it gently into an oval or rectangular shape, about 1/2 inch thick.
- Spread the Garlic Butter: Using a spatula or the back of a spoon, spread the creamy garlic butter evenly over the entire surface of the dough, leaving a small border of about 1/2 inch around the edges.
- Add the Cheese: Sprinkle the grated Parmesan evenly over the garlic butter, then top with the shredded mozzarella cheese, distributing it so every bite has plenty of cheese.
- Bake Until Golden: Place the assembled bread in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden and the cheese is melted, bubbly, and lightly browned on the edges.
- Finish with Hot Honey: Remove the bread from the oven and immediately drizzle it generously with hot honey in a back-and-forth pattern. If desired, sprinkle with red chili flakes for a sweet-spicy kick.
- Slice and Serve: Cut into strips or squares and serve immediately while the cheese is still warm and gooey.
- Prep Time: 1 hour 15 minutes
- Cook Time: 22 minutes