If you are looking for a fun baking project, this is it! A simple enriched dough, naturally leavened of course, and filled with garlic, basil and cheese. This is a garlic bread minus the butter. If you thought you are going to miss the butter worry not! Because all that butter is in the dough.
This recipe feeds about four people but if you are serving this as a side dish it could feed a larger crowd, I’d say about 8-10. It is not just a fun thing to bake but would make a decorative table centerpiece.
Filling
I went with a very simple garlic, herb(basil) and olive oil paste because I wanted to hero the garlic and not the herb. But feel free to use other herbs or if you are not a garlic fan, make it just herbs…something like basil pesto would be a great alternative.
I used two cheeses. Sharp Cheddar and Monterey Jack. I didn’t want to use just cheddar as it could be too strong but still wanted the cheesy gooeyness so mixed it up with a mild cheese. Again feel free to use your favorite melty cheese. Go easy with salty cheeses.

Same day/overnight proof
Just like most sourdough recipes, you can bake this on the same day. If you start early enough, then this can go in the oven just in time for dinner. But nevertheless always refrigerate the dough for about two hours after the bulk fermentation just to harden the dough. This dough has a lot of butter so the texture will be too soft for shaping and cutting (yes there is dough cutting involved). Some time in the fridge will help harden that butter making the dough manageable.
If you are into sourdough flavor and benefits, then you’d definitely go for a overnight(long) slow proof in the refrigerator. When you pull out the dough, you’ll find it very stiff (same with brioche doughs). In that case leaving it at room temperature for about 30-45 minutes will help soften the dough a bit.
A cold dough is easier to roll out and work with. The longer you handle the dough, the softer it will become and it might start to get sticky and tacky. So working quickly once the dough is out is a must. Make sure you have everything ready to go before rolling out the dough!

Make the levain before hand ( about 4-6 hours prior)
Make sure all the ingredients are at room temperature for best results. Specially the butter.

Add the ingredients in the mixing bowl and mix using a ‘paddle’ attachment until everything comes together. Then use the dough hook and knead the dough for about 3-4 minutes
It will become smooth like shown in the picture.
Cover the bowl and let it rest for 10 minutes

Then knead some more by hand until it becomes fairly smooth and less sticky.
Place in a lightly greased bowl, cover loosely and place in a warm place until doubled in size. May take about 4 hours at 27-28 °C. In colder temperatures this may take longer.

Bulked dough would look bigger and fluffier. Bulk help yeast multiply and so we will have a nice and fast proof and a good oven spring

Punch the dough down (de-gas) mold into a tight dough ball. Place in an air tight container and refrigerate for the slow fermentation.
During the slow fermentation, yeast will continue to multiply further but at a very slow phase. So you won’t notice much of a difference. Lactic acid bacteria will also multiply adding flavor (lactic acid).
Read the post above for same day bake!

If the dough is too stiff let it sit at room temperature with you prepare the filling
For the filling you need a handful of fresh basil, 6-7 garlic cloves (or more) about 2 tbsp. olive oil
use melted butter if you don’t like oil

Using a mortar and a pestle, grind everything until it becomes pasty. It doesn’t have to be smooth just spreadable. Big chunks are okay.

Grate the cheese and set aside. About half a cup each or more if you feel like it 😉


When the dough is malleable, take it onto a floured surface and start rolling out

This is roughly 30cm by 40cm and thickness is about 2-3mm.
The size doesn’t have to be exact, you just need a rectangular shape. Don’t roll out too thin as the dough might tear when you spread filling
If you feel like the dough is getting too soft and difficult to work with, lift and place on a tray carefully and refrigerate for about 10 minutes

Spread the garlic, basil paste

Sprinkle the shredded cheese evenly

Roll the dough length wise into a log
Place this diagnally on a tray lined with parchment

This is how the finished pattern will look like. This is now ready for the final proof.
Cover loosely and place in a warm area. When it looks puffed up, it’s ready for the oven. Check the next pic.
May take about 3-4 hours. Towards the end of the proof, preheat the oven to 400°F

Proofed dough will look plump and there will be less of a gap between the petals.
Egg wash and place in the preheated oven. Bake for about 30 minutes. Turn the tray at 20 minutes mark.

When the bread golden brown, it is done!
Remove from the oven and leave to cool slightly before serving.

Ingredients
For the starter(levain)
- 50g all purpose flour
- 40g water
- 10g starter
For the dough
- 400 g all purpose flour
- 1 tbsp. sugar
- 1 tsp. salt
- 1 stick salted butter (110g) softened
- 1/3 cup milk (80ml) at room temp.
- 2 medium eggs (45g each) at room temp.
- 100g mature starter
For the filling
- 5-6 cloves of garlic
- handful of basil (or any other herb)
- 2 tbsp. olive oil
- 1/2 cup grated cheddar
- 1/2 cup grated monterey jack
1egg to egg wash
Instructions
- Make the levain 4-6 hours prior to mixing the dough and let it mature
- To make the dough, place all the ingredients in the mixing bowl and mix using the paddle attachment at the lowest speed
- When everything is hydrated, change to the dough hook and knead at medium speed (speed 2 in KitchenAid) for about 3-4 minutes until a dough starts to developed (check images above)
- Cover and let the dough bench rest for about 10-15 minutes
- Knead by hand until fairly smooth and elastic. Dough will be less sticky at this stage
- Place in a greased bowl, cover and leave in a warm place to bulk (doubled in size). May take 4-5 hours at 27°C. Longer in colder temperatures and faster otherwise
- Once the dough has bulked, punch it down, round it up and place in an air tight container and refrigerate for several hours (or overnight). This is the cold retardation or the slow fermentation
- To bake on the same day and to skip the cold retardation, just place in the fridge for 2-3 hours until the dough is hard enough to work with and continue with the remaining steps
- To shape the bread, if the cold retarded dough is too stiff, let it soften up a bit at room temperature
- Prepare the filling before you roll out the dough
- To make the garlic paste, grind/chop (or process) garlic, basil and olive oil
- Grate the cheese and set aside
- On a lightly floured surface, roll out the dough to a rectangular shape (roughly 30cm by 40cm)
- Spread the garlic paste evenly and sprinkle the cheese on top
- Starting from one (long) end roll the dough to a log
- Place on a tray lined with parchment
- Using a knife cut 1 inch sections along the log and fan the pieces into zig zag pattern. (check the pictures and the video above).Do not cut all the way through, make sure the pieces are still connected
- Cover this lightly and place in a warm place to proof. May take about 3 hours at 27°C
- Towards the end of the proof preheat the oven to 400 °F/200 °C
- When the dough is plump and almost doubled in size it is ready for the oven
- Egg wash lightly and place in the preheated oven
- Bake for 25-30 minutes or until the bread is evenly golden brown
- Turn the tray at 20 minute mark for a even bake
2 comments
hi! what temp do you bake at?
at 400°F (200 C). Sorry about missing that information in the recipe card