Cheesy Garlic Bread
Vegan cheesy garlic bread with homemade yeast dough, mellow garlic cooked in olive oil, parsley butter and melted dairy-free cheese. Makes 2 to 3 flatbreads, cut into 8 portions.
Servings 8
Calories 580kcal
Cost $7
Equipment
- Large mixing bowl
- Baking Tray
- parchment paper
- Small pot or saucepan
- Blender or fork (for garlic spread)
Ingredients
For the Dough:
- 4 cups all-purpose flour 500 g
- 1 packet instant yeast 7 g
- 1 tsp sugar
- 1 tsp salt
- 1 ¼ cups warm water 300 ml
- 2 tbsp olive oil
For the Garlic Spread:
- 3 heads of garlic cloves peeled
- ½ cup olive oil 125 ml
- 7 tbsp vegan butter softened (100 g)
- 2 tbsp fresh parsley chopped
- 1 tsp paprika flakes
- 1 tsp paprika powder
- ½ tsp black pepper
- 1 tsp salt
For the Toppings:
- 1 ½ cups shredded vegan cheese 200 g; use a mozzarella-style cheese suitable for melting
Optional Toppings:
- Tomatoes sliced
- Sun-dried tomatoes
- Olives sliced
- Mushrooms sliced
- Bell peppers diced
- Red onion thinly sliced
Instructions
Prepare the Dough
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Add Wet Ingredients: Make a well in the center and pour in the warm water and olive oil.
- Form the Dough: Mix until a soft dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Garlic Spread
- Soften the garlic: Put the peeled garlic and olive oil in a small saucepan over low heat. Slice larger cloves for even cooking. Cook gently for about 10 to 15 minutes, or until easily mashed with a fork. Avoid browning; reduce the heat if the garlic starts to color.
- Cool: Remove from heat and allow the garlic to cool slightly.
- Combine Ingredients: In a bowl, mix the fried garlic cloves (including the olive oil) with the softened butter, parsley, paprika flakes, paprika powder, black pepper, and salt.
- Blend Until Smooth: Use a blender or mash with a fork until the mixture is smooth and spreadable.
Assemble the Flatbreads
- Preheat Oven: Preheat your oven to 400°F (200°C). Line baking trays with parchment paper.
- Divide the dough: Once doubled in size, gently deflate and divide into 2 or 3 equal pieces.
- Shape the dough: Roll or stretch each piece into a flat oval or circle about 1 cm thick. Transfer to the lined trays, leaving room around the edges.
- Second Rise: Place the shaped dough on the prepared trays, cover lightly, and let it rise for an additional 15-20 minutes. This will help make the flatbread softer and fluffier.
Add Garlic Spread, Cheese, and Toppings
- Add Garlic Spread: Spread the garlic mixture evenly over each piece of dough.
- Add Cheese and Toppings: Sprinkle each flatbread with shredded cheese and add any optional toppings you prefer.
Bake
- Bake: Bake at 400°F (200°C) for 15 to 20 minutes, until the edges and underside are golden and the center is cooked through. Rotate the trays if they brown unevenly. Vegan cheese varies by brand, so use the baked crust as your main doneness cue rather than waiting for bubbling.
Serve
- Cool and Slice: Remove from the oven, let it cool slightly, then slice.
- Enjoy: Serve warm and enjoy your homemade garlic cheese flatbread!
Notes
Yield: Makes 2 to 3 flatbreads, divided into 8 portions in total.
Dough: Weigh the flour if possible. Aim for soft, slightly tacky dough. Add a teaspoon of water if dry or a light dusting of flour if too sticky. Let it double in size rather than relying only on the clock.
Vegan cheese: Choose a dairy-free cheese suitable for melting. Some brands soften without bubbling. Check the crust and underside for doneness.
Toppings: Use a light layer and drain or blot wet vegetables first.
Sourdough: Starter is not a direct swap for instant yeast. The flour, water and rise times need adjusting; this conversion has not been tested. Use a trusted sourdough flatbread dough with this topping instead.
Gluten-free: A standard gluten-free blend is not a tested direct substitute. Use a dough recipe developed for gluten-free flour.
Storage: Refrigerate bread within 2 hours and use within 3 to 4 days, or freeze portions for up to 2 months for best quality. Reheat at 350°F (180°C), loosely covered with foil, until hot; uncover briefly to crisp. Refrigerate unused garlic spread promptly and use within 4 days or freeze. Never store homemade garlic in oil at room temperature.
Nutrition: Estimated per one-eighth of the batch using all the garlic oil, 100 g vegan butter, 200 g vegan cheese and approximately 120 g peeled garlic. Optional toppings and extra handling flour or oil are excluded. Values vary with brands, garlic size and portion size.
Nutrition
Calories: 580kcal