This Mozzarella-Stuffed Garlic-and-Herb Bread is a cheesy and savory recipe, which is made with fresh mozzarella and a garlic-herb topping. It’s the perfect party appetizer, ready in about 2 hours and 30 minutes.
Mozzarella-Stuffed Garlic-and-Herb Bread Ingredients
- 2 ⅔ cups unbleached bread flour, plus more for dusting
- 1 ½ teaspoons active dry yeast (not rapid-rise)
- 2 teaspoons kosher salt
- 1 cup warm water
- 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 12 ounces whole or part-skim low-moisture mozzarella, thinly sliced
- ½ ounce Parmigiano-Reggiano, finely grated (⅓ cup)
- 2 tablespoons minced garlic (from 5 to 6 cloves)
- 1 ½ teaspoons dried Italian seasoning
- 3 tablespoons finely chopped fresh parsley
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons sesame seeds
- Warm marinara sauce, for serving (optional)
How To Make Mozzarella-Stuffed Garlic-and-Herb Bread
- Make the dough: In a bowl, whisk together the flour, yeast, and salt. Make a well in the center and add the warm water and 2 tablespoons of olive oil. Gradually stir the flour into the wet mixture to form a shaggy dough.
- Knead and proof: Transfer the dough to a floured work surface and knead for about 5 minutes, until it’s tacky but no longer sticky. Place the dough in an oiled bowl, cover, and let it rise at room temperature for 1 to 1 ½ hours, until doubled in volume.
- Assemble the bread: Preheat the oven to 450°F with a rack in the lowest position. Punch down the dough and cut it in half. On a floured surface, stretch one piece of dough into a 9×13-inch oval. Place it on an oiled baking sheet and top evenly with the sliced mozzarella, leaving a 1-inch border.
- Seal and top: Stretch the second piece of dough to a similar shape and place it over the mozzarella. Fold the edge of the bottom dough up and over the top dough, pinching firmly to seal the edges together. Sprinkle the top with the grated Parmigiano-Reggiano and drizzle with 2 tablespoons of oil.
- Add final toppings and bake: In a small bowl, stir together the minced garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle this mixture evenly over the dough. Cut several steam vents in the top. Bake for 18 to 20 minutes, until the bread is golden brown. Let it cool for a few minutes before slicing and serving.
Recipe Tips
- How to get a perfect seal? Pinching the edges of the top and bottom dough together firmly is crucial to keep the mozzarella from leaking out during baking.
- Can I make the dough ahead of time? Yes. For a more complex flavor, you can let the dough proof in the refrigerator for up to two days. Just be sure to use cool water instead of warm water if you plan to do a long, cold proof.
- How to prevent the bread from getting soggy? Using low-moisture mozzarella is key. Fresh mozzarella packed in water has too much liquid and will make the inside of the bread wet.
- Can I use a different cheese? Absolutely. Thinly sliced provolone or a shredded low-moisture mozzarella and provolone blend would also be delicious.
What To Serve With Mozzarella-Stuffed Bread
This cheesy bread is a fantastic appetizer or side dish.
- Serve hot with a side of warm marinara sauce for dipping.
- As an accompaniment to a large Italian salad.
- Alongside a bowl of tomato soup or minestrone.
How To Store Mozzarella-Stuffed Bread
- Refrigerate: This bread is best enjoyed fresh from the oven. Store any leftovers wrapped in foil in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Mozzarella-Stuffed Bread Nutrition Facts
- Serving Size: 1 slice
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why isn’t my dough rising?
This is usually caused by expired yeast or water that was too hot (which can kill the yeast). Make sure your yeast is fresh and use warm water that is about 110°F.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour is recommended. It has a higher protein content, which will result in a chewier, more traditional bread-like texture. All-purpose flour will produce a slightly softer result.
Can I make this without a stand mixer?
Yes, this recipe is designed to be made by hand. The dough only requires about 5 minutes of kneading on a floured surface.
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Mozzarella-Stuffed Garlic-and-Herb Bread Recipe
Description
A warm, cheesy, and garlicky pull-apart style bread, stuffed with mozzarella and topped with a savory herb and Parmesan crust.
Ingredients
Instructions
- Make the dough: Mix flour, yeast, and salt. Add warm water and 2 tbsp oil. Knead for 5 minutes until tacky. Let it rise in an oiled, covered bowl for 1 to 1.5 hours until doubled.
- Preheat oven to 450°F. Punch down the dough and divide it in half.
- Stretch one half into a 9×13-inch oval and place on an oiled baking sheet. Top with mozzarella, leaving a 1-inch border.
- Stretch the second half of the dough and place it over the mozzarella. Fold the bottom dough over the top and pinch to seal the edges.
- Sprinkle with Parmesan and drizzle with 2 tbsp of oil.
- Combine all topping ingredients and sprinkle over the dough. Cut several steam vents in the top.
- Bake for 18-20 minutes until golden brown. Cool slightly before slicing and serving.
Notes
- Using bread flour will give you a chewier, more authentic result.
- Sealing the edges of the dough very well is crucial to prevent the cheese from leaking out.
- Don’t skip cutting the steam vents; this allows steam to escape and prevents the bread from puffing up irregularly.
- This bread is best served hot from the oven with a side of warm marinara for dipping.
Mozzarella-Stuffed Garlic-and-Herb Bread Recipe