Ingredients:

  • 500g bread flour
  • 300ml warm water (105°F)
  • 7g active dry yeast
  • 15g honey
  • 10g fine sea salt
  • 60g plain Greek yogurt
  • 85g unsalted butter, softened
  • 15ml extra virgin olive oil
  • 30g fresh garlic, minced
  • 15g fresh parsley, finely chopped
  • 2g dried oregano
  • 0.5 tsp red pepper flakes
  • 100g low-moisture mozzarella, shredded

Instructions:

  1. In a stand mixer bowl, combine warm water, honey, and yeast. Let sit for 5–10 minutes until foamy to ensure yeast activation.
  2. Add bread flour, Greek yogurt, and sea salt to the yeast mixture. Mix on low with a dough hook until a shaggy dough forms, then increase speed to medium and knead until the dough reaches windowpane consistency.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for approximately 90 minutes or until doubled in size.
  4. While dough rises, create the garlic herb emulsion by creaming softened butter with olive oil, minced garlic, parsley, oregano, and red pepper flakes.
  5. Punch down dough and roll into a large rectangle. Spread the garlic butter emulsion evenly over the surface and sprinkle with shredded mozzarella.
  6. Cut the dough into equal-sized squares and stack them vertically in a 9x5 inch loaf pan.
  7. Bake at 375°F (190°C) for 30 minutes until the exterior is deep mahogany and the internal temperature reaches 190°F.