Ingredients:

  • 525g all-purpose flour
  • 2.25 tsp instant yeast
  • 350ml warm water (110°F)
  • 1 tbsp honey
  • 1.5 tsp fine sea salt
  • 2 tbsp olive oil
  • 115g salted butter, softened
  • 6 cloves fresh garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Bloom the yeast. Mix 350ml warm water (110°F) with 1 tbsp honey and 2.25 tsp instant yeast. Note: Wait 5 minutes until it looks foamy and smells like beer.
  2. Combine dry ingredients. Whisk 525g all purpose flour and 1.5 tsp sea salt in a large bowl.
  3. Form the dough. Add the yeast mixture and 2 tbsp olive oil to the flour.
  4. Knead the mass. Work the dough for 5-8 minutes until it is smooth, elastic, and bounces back when poked.
  5. First rise. Cover and let rest in a warm spot for about 10 minutes while you prep the topping.
  6. Create garlic butter. Mix 115g softened butter, 6 cloves minced garlic, 2 tbsp parsley, and 1 tsp oregano.
  7. Shape and coat. Divide dough into 10 pieces, roll into balls, and arrange in a greased pan.
  8. Apply infusion. Brush half of the garlic butter over the tops of the dough balls.
  9. Bake the bread. Slide into a 200°C oven for 15-20 minutes until the tops are deep golden and sizzling.
  10. Final polish. Brush with the remaining butter and sprinkle with 0.25 cup Parmesan cheese while still hot.