Look at all the cheesy goodness in this chewy-crisp loaf! With just 5 ingredients (6 if you count olive oil), you can create the world’s best garlic-mozzarella bread. The center is garlicky, melty and chewy, and the outside is toasty, crisp and dusted with parmesan. And it all comes together in minutes.
We worship this bread in my house – so I make it all the time. Sometimes I add steamed broccoli, sautéed spinach, diced tomatoes, or pan-fried mushrooms to the filling for a veggie version. Or ham and pepperoni for a meat version. This time, I wanted a simple, cheesy, zesty bread to serve with pasta. And this was perfect.
I started with frozen bread dough – which took a few hours to thaw on my counter (or overnight in the fridge if you plan ahead). You can also use refrigerated bread or pizza dough and you won’t have to wait!
If you want to add more seasoning to the middle, try adding both basil and parsley (I call for one or the other) and then add oregano and/or crushed red pepper flakes. Experiment and have fun!
5 Ingredient Garlic-Mozzarella Loaf
1 pound fresh or frozen bread dough, thawed according to the package directions
1/2 teaspoon garlic powder
1/2 teaspoon dried basil or parsley, plus more for sprinkling over top
1 cup shredded mozzarella cheese
2 teaspoons olive oil
1 tablespoon grated parmesan cheese
Preheat the oven to 375 degrees. Coat a large baking sheet or ovenproof skillet with cooking spray.
Roll the dough out on a flat surface, until it’s about 6×12-inches (or thereabouts). Sprinkle the dough with the garlic powder and 1/2 teaspoon basil or parsley. Top the dough with the mozzarella cheese, to within 1/2-inch of the edges. Starting from the longer side, roll up tightly, like a jellyroll. Transfer the roll to the prepared pan and brush the olive oil all over the top and sides.
Sprinkle the parmesan cheese over top and then sprinkle with the basil or parsley. Let stand for 20 minutes to rise slightly.
Bake for 15 to 25 minutes, until puffed up and golden brown. Let stand for 5 minutes before slicing crosswise.