Ingredients

For the Dough

• 180 ml milk
• 12 g sugar
• 3 g active dry yeast
• 250 g all-purpose flour or bread flour
• 3 g salt
• 15 ml olive oil

For the Garlic Butter

• 3 garlic cloves
• Small pinch of salt
• 30 g softened unsalted butter
• 1 green onion, finely chopped

For the Filling

• Shredded mozzarella cheese, as needed

Instructions

1. Prepare the Dough

Pour 180 ml milk into a large mixing bowl.

Add the sugar and active dry yeast. Mix well and let sit for about 5 minutes.

Add the flour and salt.

Mix with a silicone spatula until no dry flour remains.

Add the olive oil and work it into the dough with your hand.

Knead for about 3–5 minutes, or until the dough becomes smooth and soft.

2. Let the Dough Rise

Cover the bowl and let the dough rise until doubled in size.

This usually takes about 1–1½ hours, depending on the room temperature.

3. Make the Garlic Butter

While the dough is rising, crush the garlic cloves into a fine paste using a mortar and pestle.

Add a small pinch of salt and the softened butter.

Finely chop the green onion and add it to the mixture.

Mix until well combined and set aside.

4. Roll Out the Dough

Lightly flour your work surface.

Gently press the risen dough to release the air and transfer it to the floured surface.

Flatten it slightly, then roll it into a rectangle approximately 20 × 28 cm (8 × 11 inches).

The dough should be approximately 1 cm thick.

Transfer it to a baking tray lined with parchment paper.

5. Add the Garlic Butter

Spoon the garlic butter over the dough.

Spread it evenly across the entire surface.

6. Cut and Add the Cheese

Using a knife, cut the dough into 24 pieces, without separating them.

Use the edge of a spoon to gently press along each cut to open the grooves.

Add shredded mozzarella into the grooves.

Gently press the cheese down with a spoon so it stays tucked between the pieces.

7. Bake

Bake in a preheated 356°F (180°C) oven for 20–25 minutes, or until the bread is beautifully golden and the mozzarella is melted and lightly browned.

8. Serve

Transfer the bread to a wire rack and allow it to cool slightly.

Pull off individual pieces and enjoy while they\’re still warm and the cheese is melty.

Soft, fluffy, buttery, cheesy, and packed with garlic flavor. Enjoy!

Tips

Don\’t add too much flour. A soft dough helps give this bread its fluffy texture.

Watch the cheese near the end. Remove the bread once it\’s golden and the mozzarella has lightly browned.

Best served warm. That\’s when the bread is at its softest and the mozzarella is still melted.

No mortar and pestle? Finely mince or grate the garlic instead.