recipes

Garlic Cheese Bread

garlic bread sticks

On nights when I just don’t feel like cooking, we often end up ordering pizza. And pretty much every time I push for Dominos. Not because they’re the cheapest or the most delicious, but because they have GARLIC CHEESE BREAD. Will always jokes that he’s going to give up on ordering me pizza and just order me garlic bread, to which I’m like, “Yes, that sounds good, please do that,” but apparently that’s not a healthy way to eat in his opinion. Bah humbug, I say. I’m not eating garlic cheese bread for my health! That’s what all those kale salads are for!

garlic bread sticks

So I decided I needed to copy them. I started with my mom’s pizza dough, which is just the easiest dough in the world. Look at it, sitting there all soft and content (why yes, I am anthropomorphizing pizza dough. I blame the cabin fever). And then I added a little homemade garlic butter and 3 cheeses.

garlic bread sticks

So this is my best attempt at Dominos garlic cheese bread. It’s not quite there yet – they must be using some secret ingredient (sugar? MSG?)  because my attempt was good but it’s not Dominos good. Oh well. Just an excuse to do a little more experimenting.

garlic bread sticks

Garlic Cheese Fingers

(makes enough for two loaves worth – if you only want one at a time, the remaining dough will do fine in the fridge for another night!)

  • ¼ cup warm water
  • 1 tbsp yeast (just plain old active dry, please!)
  • 1 cup warm water
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 ½ cups all purpose flour

for the garlic butter:

  • ¼ cup butter, softened
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 1 tsp dried parley (by all means, use fresh if you have it!)
  • 2 cups grated cheese (I used a mix of mozzarella for the stretch and old cheddar & parmesan for the flavour!)
  • olive oil and cornmeal for the pan

Start by making your dough. Dissolve the yeast in ¼ cup warm water in a large bowl. In a 1 cup measuring cup, mix 1 cup warm water, honey, olive oil and the salt. Once the yeast has dissolved for 10 minutes, add the water/oil mixture and stir. Start adding flour one cup at a time until you have a soft dough. Knead it in the bowl a few times to ensure the flour is properly distributed, then cover with a tea towel and set aside while you prepare the remaining ingredients.

Place 1 tbsp olive oil in a small frying pan. Add the garlic and cook just until the oil is bubbling – you don’t want to cook the garlic until it’s crispy, you just want to soften some of the raw garlic bite. Once it’s softened, take off the heat and add the butter, sea salt and parsley. Don’t worry if the butter melts a little, it’ll melt in the oven anyway!

Once your garlic butter is ready, preheat your oven to 400. Prepare your pans with a little olive oil and a fine layer of cornmeal on the bottom. Divide the dough in half (if you’re going to save half for later, place it in a large tupperware container – at least twice the size the dough is now, so it has room to rise a bit!). Flatten dough into ovals – you can either do this by hand or with a rolling pin. It should be about ½ in thick, so a rolling pin might make it easier to get an even thickness. Top each bread with half of the garlic butter mixture, and then around 1 cup grated cheese. Bake for 15 minutes, turning the pans halfway through to get an even browning.

Once out of the oven, place on a cutting board and slice into the traditional garlic stick rectangles!

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