Ingredients
For the Dough
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- ¾ cup warm water (110°F/43°C)
- 2 tablespoons olive oil
- 2 cups all-purpose flour
- 1 teaspoon salt
For the Topping
- 2 cups shredded whole milk mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Garlic Butter
- 3 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- Pinch of salt
Optional
- Marinara sauce for serving
- Crushed red pepper flakes
- Extra Parmesan cheese
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
- Add olive oil, flour, and salt. Mix until a dough forms, then knead for 8–10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise for 45–60 minutes or until doubled.
- Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking pan.
- Press the dough evenly into the prepared pan.
- Mix the melted butter, garlic, parsley, and salt. Brush half over the dough.
- Sprinkle mozzarella evenly over the dough, followed by Parmesan, Italian seasoning, and garlic powder.
- Bake for 15–18 minutes, or until the cheese is melted and golden brown.
- Brush with the remaining garlic butter immediately after baking.
- Cool for 5 minutes, slice into breadsticks or squares, and serve warm with marinara sauce.
Notes
- Whole milk mozzarella gives the best cheese pull.
- Freshly grated Parmesan provides better flavor than pre-shredded cheese.
- Don’t skip the garlic butter after baking for the authentic restaurant-style taste.
- Let the dough rise fully for a light and fluffy texture.
- Leftovers reheat best in the oven or air fryer to maintain crisp edges.
- Prep Time: 15 Minutes (+ 1 Hour Rising Time)
- Cook Time: 18 Minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian