For the Topping
| Quantity | Ingredient | Notes |
|---|---|---|
| 2 cloves | Garlic | Minced |
| 2 tbsp | Unsalted butter | Softened |
| 1 tsp | Italian seasoning | — |
| 1⅓ cups | Mozzarella cheese | Grated |
| ½ cup | Parmesan cheese | Grated |
| — | Salt & pepper | To taste |
| Handful | Fresh parsley | Chopped |
Instructions
Activate the Yeast
In a medium bowl, combine the lukewarm milk, yeast, sugar, and 2 tablespoons of flour.
Let the mixture rest for about 10 minutes, or until it becomes foamy and bubbly.
Prepare the Dough
In a large bowl, combine the remaining flour and butter, mixing with a fork or your hands until crumbly.
Stir in the salt, then add the yeast mixture. Knead, adding lukewarm water a little at a time, until a smooth, soft dough forms.
Transfer the dough to a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
Make the Garlic Butter Topping
In a small bowl, mix the minced garlic, softened butter, Italian seasoning, salt, and pepper until well combined.
Shape the Dough
Sprinkle a baking sheet with cornmeal.
Turn the dough onto a lightly floured surface and knead for 5–8 minutes. Roll it into a rectangle about 1 inch thick, then place it on the prepared baking sheet. Cover and let rest for 15–20 minutes.
Bake the Base
Preheat the oven to 400°F (200°C).
Bake the dough for 15 minutes, until lightly set.
Add the Topping & Finish Baking
Remove the bread from the oven and spread the garlic butter evenly over the surface. Sprinkle with mozzarella and Parmesan cheese.
Increase the oven temperature to 450°F (230°C) and return the bread to the oven. Bake for 8–10 minutes, or until the cheese is fully melted, bubbly, and lightly golden.