Divine mozzarella garlic bread

Must Try

Some things are so delicious that the photo alone almost forces us to make the recipe. This divine mozzarella bread with garlic butter is one of them. Can you resist the photo?


For 2 loaves:

  • 240ml warm water
  • 1 teaspoon honey
  • 1 bag of yeast
  • Pinch of salt
  • 300 grams flour for bread
  • Olive oil for greasing
  • 150 grams mozzarella
  • 120 grams garlic butter (butter mixed with minced garlic)

In a large bowl, combine the water, honey and yeast, let the mixture rest for five minutes. Stir in the salt and flour little by little, when the dough starts to loosen the sides, it’s ready. Let it stand for another five minutes.

Knead the dough for another ten minutes, it is ready when it is no longer sticky. Drizzle the dough and bowl with olive oil, cover with plastic wrap or a kitchen towel and let rise for an hour or until dough has doubled in size.

Push the dough down and divide into two equal pieces. Shape the dough into two long baguettes and place on a baking tray. For an extra nice effect, turn the dough at an angle, cover again with plastic wrap and let rise for another 30 minutes.

Meanwhile, preheat your oven to 200 degrees and place your dough near the oven. Remove the foil from the bread, lower the oven temperature to 175 degrees and bake the bread for 25 minutes.

While the bread is in the oven, thinly slice the mozzarella and make sure the garlic butter is soft and at room temperature. After 25 minutes, remove the bread from the oven and let it cool for 15 minutes.

Cut the bread in half lengthwise, spread with the garlic butter and top with the mozzarella. Bake for another 3-5 minutes until the cheese is completely melted. Serve right away.

Faster version?

Buy a ready-made (baked-off) baguette (of good quality!) and only follow the last step of the above recipe.

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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