Ingredients:

  • 300g (2 1/2 cups) strong white bread flour, plus extra for dusting
  • 7g (2 1/4 teaspoons) fast-action dried yeast
  • 7g (1 1/4 teaspoons) salt
  • 200ml (3/4 cup + 1 tablespoon) warm water (around 37°C/99°F)
  • 2 tablespoons olive oil, plus extra for greasing
  • 115g (1/2 cup, 1 stick) unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 225g (2 cups) grated mozzarella cheese
  • 50g (1/2 cup) grated parmesan cheese

Instructions:

  1. Combine flour, yeast, and salt in a large bowl. Add warm water and olive oil and mix until a shaggy dough forms.
  2. Knead the dough (either by hand or in a stand mixer) for 5-7 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover with cling film, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. While the dough is rising, combine softened butter, minced garlic, parsley (if using), salt, and pepper in a small bowl. Mix well.
  5. Punch down the dough and roll it out into a large rectangle. Spread the garlic butter evenly over the dough. Sprinkle with mozzarella and parmesan cheese.
  6. Cut the dough into strips (approximately 2 inches wide). Stack the strips on top of each other.
  7. Cut the stacked strips into portions and place them vertically, side by side, into the prepared baking pan.
  8. Cover the pan and let the bread rise for another 30 minutes.
  9. Preheat oven to 190°C/375°F (170°C fan/Gas Mark 5). Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly.
  10. Let the bread cool slightly before serving. Pull apart and enjoy!