🫒🌿 Mediterranean Cheesy Garlic Bread (No Knead, Soft & Herby)
🕒 Time
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Prep: 15 minutes
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Rest: 45–60 minutes
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Bake: 20–25 minutes
🍞 Ingredients
For the Dough
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2 cups (250 g) all-purpose flour
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1 tsp salt
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1 tsp sugar
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1 tsp instant yeast (or active dry yeast)
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¾ cup (180 ml) warm water
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2 tbsp extra virgin olive oil
For the Mediterranean Filling
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1 cup shredded mozzarella (or half mozzarella + half feta for tang)
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2 tbsp sun-dried tomatoes, finely chopped
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1 tbsp black or Kalamata olives, chopped (optional)
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp chili flakes (optional)
For the Garlic-Herb Topping
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3 tbsp melted butter (or olive oil)
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3–4 cloves garlic, finely minced or crushed
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1 tbsp fresh parsley (or 1 tsp dried)
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½ tsp oregano
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Salt to taste
🔪 Instructions
1. Make the Dough
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In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
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Add flour, salt, and olive oil. Mix until combined into a soft dough.
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Knead lightly for 5–7 minutes (or just fold with a spatula).
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Cover and let it rise for 45–60 minutes, until doubled.
2. Prepare the Garlic Butter
In a small bowl, combine melted butter, garlic, herbs, and salt. Set aside.
3. Assemble
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Preheat oven to 400°F (200°C).
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Divide the dough in half. Roll out one half into a rectangle (~½ inch thick).
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Place it on a parchment-lined tray.
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Sprinkle evenly with cheese, sun-dried tomatoes, and olives.
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Roll out the second half and place it on top.
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Seal the edges gently and brush the top with half of the garlic butter mixture.
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Sprinkle a little oregano and chili flakes.
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Score the top lightly into square pieces (like in the picture).
4. Bake
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Bake for 20–25 minutes, until golden brown on top and fluffy inside.
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Brush with the remaining garlic butter while still warm.
5. Serve
Cut along the scored lines and serve warm. It’s soft, cheesy, and loaded with Mediterranean flavors.
🍽️ Serving Ideas
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Pair with tzatziki, hummus, or roasted red pepper dip.
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Great alongside Mediterranean salads or soups.
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Can be topped with crumbled feta and a drizzle of olive oil for extra richness.
