Cheesy Bread Recipe
The ultimate comfort food, Cheesy Bread Recipe features a golden crust and gooey melted cheese, perfect for any occasion. This easy recipe is a crowd-pleaser that satisfies cravings and brings people together. Serve it with marinara for a delightful snack or appetizer!
Equipment
- pizza stone
Ingredients
- 1/2 cup warm water aim for 107-110° F
- 1 1/2 teaspoons active dry yeast 1/2 packet
- 1/2 tablespoon honey or sugar
- 1 teaspoon salt I used Diamond Kosher Salt (use less if you are using table salt)
- 1 tablespoon olive oil
- 1 1/2 cups bread flour give or take 1/2 cup, depending on the heat & humidity (I used just shy of 1 1/2 cups)
- 3 tablespoons butter salted, melted
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups mozzarella cheese shredded
- 1/4 cup parmesan cheese freshly grated
- 1 tablespoon basil fresh, chopped (or parsley), for garnish
- 1 cup pizza sauce warmed, or marinara
Instructions
- In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir together yeast and honey into the warm water. Allow to rest for 5 to 10 minutes or until bubbles form and the mixture starts to foam. This indicates that the yeast is alive and kicking.
- Pour in the salt, olive oil, and half of the bread flour. Mix until combined. Once that flour is incorporated, gradually add the remaining flour until you achieve a slightly tacky consistency that doesn’t stick to your hands.
- Once you’ve reached that stage, knead the dough on low speed for about 6 minutes. It should become smooth and easy to work with, leaving the bowl mostly clean.
- Lightly grease the bowl and the dough to prevent it from drying out, then cover with plastic wrap. Place it in a warm area of your kitchen, like an oven with the light on, and let it rise for 1 to 2 hours or until doubled in size.
- Once the dough has risen, punch it down and transfer it to a lightly floured work surface. Preheat your oven to 475° F, placing a pizza stone inside to heat up. If you don’t have a pizza stone, use an upside-down cookie sheet with parchment paper.
- In a small bowl, mix the melted butter, garlic, and Italian seasoning. Set aside for later use.
- On the floured surface, gently stretch and spread the dough into a 10-inch circle. Carefully remove the hot pizza stone from the oven and transfer the dough onto the stone, quickly repositioning to maintain its shape.
- Brush the garlic butter mixture evenly over the dough and top it generously with mozzarella and parmesan cheeses.
- Bake for 9 to 12 minutes or until the crust is golden and the cheese is melted. Every oven is different, so keep a close eye on it!
- Once baked, remove from the oven and garnish with fresh basil. Let it cool for 1 to 2 minutes before slicing; I like to cut the bread in half, then into 1 1/2-inch strips.
- Serve hot with warmed pizza sauce or marinara for dipping!
Notes
- Tip 1: Keep your cheesy bread loosely covered at room temperature for a few hours to maintain its crust.
- Tip 2: Wrap leftovers in foil or store in an airtight container for up to 3 days.
- Tip 3: You can freeze the baked bread for up to 2 months. Reheat from frozen in a 350° F oven until hot.
- Tip 4: Prepare the dough through its first rise, then refrigerate for up to 24 hours before baking.