Something is comforting about homemade bread. This bread is filled with gooey mozzarella, topped with garlic and herbs, and is crisp on the outside while soft and chewy on the inside. This mozzarella bread recipe is super easy and insanely yummy.
Cheese bread has deep roots in global cuisine, appearing in various forms across different cultures. This particular recipe draws inspiration from Italian bakeries. It's particularly popular during family get-togethers and weekend brunches and as a comforting side dish during the autumn and winter months.
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Ingredients
Strong white bread flour is essential for making this bread. Fast-action yeast guarantees a good rise, while the olive oil helps make the bread soft on the inside.
The star of the show—Mozzarella—brings that irresistible, gooey, creamy flavour.
For the Dough:
- Strong white bread flour
- Fast-action yeast
- Salt
- Sugar
- Warm water
- Olive oil
For the filling & topping:
- Mozzarella
- Cheddar
- Butter
- Garlic
- Dried oregano
Ingredient Notes
- Use room-temperature ingredients for best results
- Ensure your yeast is fresh and within its use-by date
- Choose a good-quality mozzarella for maximum flavour
See recipe card for quantities.
Instructions
In a large bowl, combine flour, yeast, salt, and sugar. Create a well in the centre and add warm water and olive oil.
Mix until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. The dough should be soft but not sticky.
Place in a greased bowl, cover with a tea towel, and let rise for 1 hour.
Roll the dough into a rectangle (approximately 30cm x 20cm).
Spread the mozzarella evenly on one half of the dough. Fold the other half over the cheese, creating a sealed pocket. Gently press edges to ensure cheese doesn't leak during baking.
Let the shaped bread rest for 20 minutes. Preheat the oven to 200°C (fan 180°C, gas mark 6). Mix melted butter with minced garlic, oregano, and chilli flakes (if using). Brush the flavoured butter over the dough. Bake for 20-25 minutes until golden brown. Sprinkle grated cheddar on top and return to the oven for 5 minutes.
Pro Tips for Dough Making
- A warm, draft-free spot helps the dough rise effectively
- Kneading develops gluten, giving bread its structure
- The dough is ready when it springs back when gently pressed
Substitutions
Gluten-Free: Use a gluten-free bread flour blend
Dairy-Free: Replace dairy cheese with plant-based alternatives
Vegan: Use dairy-free cheese and plant-based butter
Low-Carb: Experiment with almond flour (results may vary)
Variations
Spicy Version: Include chilli flakes or add jalapeños
Mediterranean Style: Add sundried tomatoes and basil
Herb Lovers: Mix in additional fresh herbs like thyme or rosemary
Delish twist: Top with crispy bacon bits or caramelised onions
Equipment
Essential equipment for this recipe includes:
- Large mixing bowl
- Measuring scales and cups
- Baking tray
- Parchment paper
- Rolling pin
- Pastry brush
- Clean tea towel
Equipment Tips
A digital kitchen thermometer helps ensure water temperature is perfect for yeast activation.
A stand mixer with a dough hook can make kneading easier.
Non-stick baking trays work best for even browning.
Storage
Best consumed fresh, within 2-3 days
Store in an airtight container at room temperature
Reheat in oven at 160°C for 5-7 minutes to restore crispness
Freezes well for up to 1 month when wrapped tightly
Top Tip
- Don't rush the rising process
- Use a spray bottle to create steam in the oven for a crispier crust
- Let the bread cool slightly before slicing to prevent cheese from oozing out completely
FAQ
Yes! Prepare the dough, let it rise, then refrigerate it overnight. Allow it to come to room temperature before shaping and baking.
Check your yeast's freshness and ensure the water temperature is between 35 and 40 °C. Too hot or too cold water can kill the yeast.
Seal edges firmly and avoid overfilling. Chilling the cheese slightly before adding can help.
Absolutely! Experiment with gouda, provolone, or a mix of cheeses.
Yes! While it requires some technique, following steps carefully will yield delicious results.
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📖 Recipe
Mozzarella Bread
Ingredients
For the Dough:
- 500 g strong white bread flour
- 7 g fast-action yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 300 ml warm water
- 2 tablespoon olive oil
For the filling & topping:
- 200 g mozzarella shredded or torn
- 50 g cheddar grated
- 2 tablespoon butter melted
- 2 cloves garlic minced
- 1 teaspoon dried oregano
Instructions
Step 1: Make the Dough
- In a large bowl, mix the flour, yeast, salt, and sugar.
- Add the warm water and olive oil, then mix until a dough forms.
- Knead for 10 minutes until smooth and elastic.
- Place in a greased bowl, cover with a tea towel, and leave to rise for 1 hour, or until doubled in size.
Step 2: Shape & Fill
- Roll out the dough into a rectangle (about 30cm x 20cm).
- Spread the mozzarella evenly over one half of the dough.
- Fold the other half over the cheese and press edges to seal.
Step 3: Bake & Finish
- Place on a baking tray lined with parchment. Let rest for 20 minutes.
- Preheat oven to 200°C (fan 180°C, gas mark 6).
- Mix melted butter with garlic, oregano, and chilli flakes. Brush over the dough.
- Bake for 20-25 minutes until golden brown.
- Sprinkle with the cheddar and return to the oven for 5 minutes until melted.
Notes
-
- Use room-temperature ingredients for best results
-
- Ensure your yeast is fresh and within its use-by date
-
- Choose a good-quality mozzarella for maximum flavour
-
- A warm, draft-free spot helps the dough rise effectively
-
- Kneading develops gluten, giving bread its structure
-
- The dough is ready when it springs back when gently pressed
-
- Don't rush the rising process
-
- Use a spray bottle to create steam in the oven for a crispier crust
-
- Let the bread cool slightly before slicing to prevent cheese from oozing out completely
- Add sundried tomatoes or pesto for extra flavour.
- Use a mix of mozzarella and cheddar for a richer taste.
- Serve with marinara sauce for dipping!
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