Garlic Pizza Bread

Ingredients

• 240 mlwarm water (40–46°C)
• 1 sachetdried active yeast (or fast-action/easy-bake yeast)
• 380 gplain flour
• 1 tspmixed herbs
• 1 tspwhite sugar
• 1 tspsalt
• 2 tbspolive oil
• 6 clovesgarlic, minced
• 70 gunsalted butter, softened to room temperature
• 6 gflat-leaf parsley, finely chopped
• 10 g, optionalParmigiano Reggiano, finely grated
• To taste, optionalmozzarella

Instructions

1. 1

   Activate yeast

   If using dried active yeast, stir 1 sachet into 240 ml warm water at 40–46°C and leave it for at least 10 minutes while you prepare the dry ingredients. If using fast-action or easy-bake yeast, add it with the dry ingredients and add the water with the oil.

2. 2

   Mix dry ingredients

   In a large bowl, or the bowl of a mixer fitted with a dough hook, mix 380 g plain flour with 1 tsp mixed herbs, 1 tsp white sugar and 1 tsp salt.

3. 3

   Add yeast mixture

   When the yeast and water mixture has become frothy, pour it into the dry ingredients.

4. 4

   Add olive oil

   Add 2 tbsp olive oil to the bowl.

5. 5

   Knead dough

   With a mixer and dough hook, knead for about 8 minutes. To work by hand, mix with a large spoon until the dough becomes too stiff, then use your hands to bring it into a sticky ball.

6. 6

   Finish kneading

   Turn the dough out onto a floured work surface and knead by hand for about 12 minutes, until smooth and no longer sticky.

7. 7

   Let dough rise

   Put the dough in a bowl, cover with a damp cloth and leave it in a warm place away from draughts. Let it rise until doubled in size, about 2 hours. Take the butter out of the fridge during this time so it can soften.

8. 8

   Shape the base

   For a large, thin base, use a rolling pin to stretch the dough into an even circle. For a thicker base, dust both sides with flour and gently shape it by hand with your palms; this will make a smaller, deep-pan base.

9. 9

   Prepare the tray

   Grease a pizza pan or baking tray with a little oil or butter. Put the dough on the tray and shape it to fit, leaving the outer edge about 1 inch thicker if you like.

10. 10

    Heat oven and mix topping

    Preheat the oven to 200°C fan, 220°C conventional, 425°F or Gas Mark 7. In a bowl, combine 6 minced or finely diced garlic cloves, 70 g softened unsalted butter and 6 g finely chopped flat-leaf parsley. If using it, finely grate in 10 g Parmigiano Reggiano.

11. 11

    Spread garlic butter

    Mix the topping until combined, then spread it over the pizza base, leaving a 1-inch border around the edge. Add mozzarella or cheddar if you want a cheesier topping.

12. 12

    Bake until crisp

    Bake in the preheated oven for 10–12 minutes, until the bread is golden and crisp.

13. 13

    Slice and serve

    Slice the garlic pizza bread and serve.

What is garlic pizza bread?

Garlic pizza bread brings together a pizza-style dough base and the familiar buttery garlic topping of garlic bread. This American-style version makes the base from scratch, with mixed herbs in the dough and parsley in the topping.

The dough is shaped to suit your preference: roll it thin for a broad, crisp base or stretch it by hand for a smaller, thicker one. Butter carries the garlic flavour across the surface, while Parmesan and mozzarella are optional extras.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 6g protein, 38g carbs, 12g fat.

The flour supplies most of the carbohydrates, while the butter and olive oil contribute much of the fat. The dough and optional cheeses provide some protein; serve a slice with a salad or vegetable dish to balance the plate.

The dough ingredients

Yeast: The recipe uses dried active yeast, which is first stirred into warm water and left until frothy. Fast-action or easy-bake yeast can go straight into the dry ingredients instead.

Flour and seasoning: Plain flour forms the base, while mixed herbs, sugar and salt season the dough. Olive oil is added with the yeast mixture to bring it together.

Give the dough time

First rise: Cover the dough with a damp cloth and leave it in a warm spot away from draughts. It is ready to shape when it has doubled in size, which takes around 2 hours.

Make ahead: The dough can be prepared a day ahead, as noted in the recipe description. Allow time for the dough to proof before shaping and baking.

Choose your crust

Thin base: Use a rolling pin to stretch the dough into a large, even circle. This gives the garlic butter plenty of surface area and a thinner finish.

Thick base: Stretch and shape the dough gently by hand with your palms. It will make a smaller base with a deeper-pan style, and you can leave the rim thicker than the centre.

Make the garlic butter

Soft butter: Bring the butter to room temperature so it mixes readily with the chopped parsley and garlic. Spread the mixture over the dough while keeping a 1-inch border clear.

Optional cheese: Finely grated Parmigiano Reggiano can be mixed into the topping. Mozzarella or cheddar can also be added over the top for a cheesier result.

Check for doneness

Bake the assembled base in an oven preheated to 200°C fan or 220°C conventional for 10–12 minutes. Look for a golden surface and a crisp base before taking it out.

The exact finish depends on whether you shaped the dough thin or thick, so use the colour and crispness as your cues within the recipe's baking time.

Serve it warm

Slice the bread after baking and serve it as a starter, party food or side dish. It also works alongside a meal where a savoury, bread-based accompaniment is welcome.

For easier sharing, cut it into slices while warm and arrange them on a serving plate.

Recipe notes & tips

• Check the water temperature with a thermometer so it is within 40–46°C for the active yeast.
• Leave active yeast in the water for at least 10 minutes, until the mixture turns frothy.
• Use a damp cloth to cover the dough during its rise.
• Let the butter soften at room temperature while the dough is proofing.
• Keep the 1-inch edge free of garlic butter for a clear crust.
• Start checking the bread at 10 minutes and bake up to 12 minutes for a golden, crisp finish.

Variations

• Cheesier topping: Add mozzarella or cheddar over the garlic butter before baking.
• Parmesan finish: Mix the optional finely grated Parmigiano Reggiano into the topping.
• Thin crust: Roll the dough into a large, even circle for a thinner base.
• Deep-pan style: Stretch the dough by hand for a smaller, thicker base.
• Quick base: Use a ready-made pizza base or dough instead of making the dough from scratch.

Common mistakes to avoid

• Water too hot: Keep it within 40–46°C when activating dried active yeast.
• Rushed proofing: Leave the dough to rise until doubled, around 2 hours, rather than shaping it too early.
• Sticky dough: Knead it for about 12 minutes by hand until smooth and no longer sticky.
• Butter too firm: Bring it to room temperature so it combines easily with the garlic and parsley.
• Topping on the rim: Leave a 1-inch border without garlic butter.
• Overbaking: Check after 10 minutes and remove the bread when golden and crisp, within the 10–12 minute bake.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through and crisp again.

Frequently asked questions