Garlic Bread
Soft inside, crispy edges garlic bread loaded with creamy garlic confit butter, Parmesan, gooey mozzarella and finished with hot honey for a sweet-spicy kick.
Equipment
Ingredients
Dough
all-purpose flour
250 g
lukewarm water
150 ml
fresh yeast
10 g
olive oil
1 tbsp
salt
0.5 tsp
sugar
0.5 tsp
Garlic Butter
garlic (peeled)
2 head
olive oil
60 ml
rosemary
1 sprig
salt
1 pinch
unsalted butter (softened)
57 g
Parmesan (grated)
4 tbsp
parsley (chopped)
3 tbsp
brown sugar
0.5 tsp
black pepper
1 pinch
Topping
Parmesan (grated)
3 tbsp
mozzarella (shredded)
100 g
hot honey
2 tbsp
Instructions
Activate yeast and make dough
In a small bowl, combine the lukewarm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add the flour, salt, and olive oil, then knead into a smooth dough. Cover and let rise for about 1 hour, or until doubled in size.
Make garlic confit
Place the peeled garlic cloves in a small saucepan and cover with olive oil. Add the rosemary and a pinch of salt. Cook over very low heat for 25–30 minutes until the garlic is soft and lightly golden.
Prepare garlic butter
Drain the garlic (reserve the garlic oil for cooking if you like). Mash the garlic together with the softened butter, Parmesan, parsley, brown sugar, salt, and black pepper until creamy.
Assemble the bread
Preheat the oven to 200°C. Stretch the dough into an oval or rectangle. Spread the garlic butter over the dough, leaving a small border. Sprinkle with the extra Parmesan, then top with the shredded mozzarella.
Bake the garlic bread
Bake for 10–12 minutes, until the crust is lightly golden and the cheese is melted and bubbly.
Finish and serve
Drizzle generously with hot honey, add chili flakes if desired, slice, and enjoy while warm.
Original recipe
Storage
Reheat directly from frozen if needed. Best enjoyed fresh.
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