Stuffed Cheesy Bread

BSM Test Kitchen Stuffed Cheesy Bread recipe with garlic confit using our organic Stardust 00 flour. Take pizza night up a notch with this cheesy goodness! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Cheesy Bread

Yield: 6-8 servings

 This dough is very versatile. See our Detroit Style Pizza recipe here using the same dough!

Ingredients:

Dough:

300g BSM Stardust 00 flour

255g water (75°F)

4g instant yeast

5g fine sea salt

Toppings:

4 cups shredded mozzarella cheese

4 cups shredded cheddar cheese (not sharp)

1/3 cup olive oil

5 cloves garlic (minced)

¼ cup fresh parsley (finely chopped)

Method:

Garlic confit:

Mince the garlic and place in a small skillet with the olive oil. Simmer on low for 10 min, and stir periodically. Pour into a bowl and set aside to cool. Chop the parsley and add to the mixture.

In the bowl of a stand-up mixer, or in a large mixing bowl, add the water and instant yeast. Add the flour and then the salt. Mix on low speed with the hook attachment or with a spatula until the dough comes together. Bump the speed to medium to knead the dough for 5 min, or use wet hands to knead the dough in the bowl until it is elastic enough for a window pane test. The dough will be somewhat sticky, but manageable. Cover the dough with a kitchen towel or plastic wrap and let rise for 2 hrs. at room temperature.

Punch the dough down after it has doubled in size. Press the dough down into a pan that has been lightly oiled with olive oil.  A beveled pizza pan will work best for baking, but any pan that is oiled can work. *It does not need to press into the edges if using a rectangle pan. Let the dough rise again for another 1 ½ to 2 hrs.

Assembly:

Gently stretch the dough just enough to loosen it from the pan. Spread a third of the garlic confit on the bottom half of the dough. Pile all but ½ cup of the cheese mixture into a mound over the same area of the garlic confit. Fold the other half of the dough over to encase the cheese, making sure to pinch the edges around the sides. Spread the remaining garlic confit over the top of the dough and sprinkle the remaining cheese.

Preheat an oven to 450°F and set a timer for 45 min. Let the dough rise one last time during the preheating time. Place on the middle rack and bake for 12-13 min or until it looks golden and delicious! It should have reached an internal temperature of at least 195°F.

Remove from the tray and serve hot. Pairs well with a marinara dipping sauce!