Dominos Style Stuffed Cheesy Garlic Bread

Ingredients

• 1/4 cup + 1 tablespoon (about 74 ml)warm milk (or warm water)
• 1 teaspoonactive dry yeast (rapid-rise yeast)
• 1 teaspoonsugar
• to tastesalt
• 4garlic cloves, minced
• 3/4 teaspoondried oregano
• 1/2 tablespoonunsalted butter, at room temperature (optional)
• 1 cup (about 125 g)plain flour (maida)
• 1 tablespoonoil
• 2 tablespoonsbutter, melted
• 3garlic cloves, minced
• 1 tablespooncoriander leaves (or parsley), chopped
• 2 tablespoonscornmeal, for dusting (optional)
• 2 tablespoonsmayonnaise (egg-free if preferred)
• 1/4 cup (about 40 g)boiled sweetcorn
• 1/2 cup (about 55 g)mozzarella cheese (or another cheese)
• 1 teaspoon, dividedred chilli flakes
• 1 teaspoon, dividedoregano seasoning

Instructions

1. 1

   Activate the yeast

   Put the warm milk, sugar and active dry yeast in a large mixing bowl and mix. Leave in a warm place for 10 minutes, until tiny bubbles appear.

2. 2

   Mix the dough

   Add the oil, optional room-temperature butter, plain flour and salt. Mix in the minced garlic, dried oregano and some of the divided chilli flakes.

3. 3

   Knead until smooth

   Knead for at least 10 minutes to develop the gluten. If the dough feels too tight, add 1–2 tablespoons of extra water; work it until smooth and stretchy.

4. 4

   Proof the dough

   Lightly coat the dough with oil, cover it with a tea towel or cling film and leave it in a warm place for 2 hours. Alternatively, oil an Instant Pot's inner pot, add the dough, close the lid, select the YOGURT setting with the pressure valve at Sealing, and set the timer for 1 hour. Once doubled in size, punch the dough down.

5. 5

   Make garlic butter

   Mix the melted butter with the minced garlic and chopped coriander or parsley in a small bowl, then set aside.

6. 6

   Shape the dough

   If using it, sprinkle cornmeal on a flat surface and roll the dough into a circle. Line a baking tray with parchment paper or grease it with butter, place the dough circle on the tray and spread garlic butter generously over it.

7. 7

   Add the filling

   Spread the mayonnaise over one half of the dough circle. Add the boiled sweetcorn and mozzarella, then season with some of the divided chilli flakes and oregano seasoning.

8. 8

   Fold and season

   Fold the dough over to make a semicircle and seal the edges firmly. Brush the top generously with the remaining garlic butter and sprinkle with the remaining chilli flakes and oregano seasoning. Mark breadsticks on the surface without cutting all the way through.

9. 9

   Bake and serve

   Bake in an oven preheated to 180°C (365°F) for 20–25 minutes, until golden brown. Cut into breadsticks while hot and serve with mayonnaise, cream cheese or a garlic dip.

What is stuffed cheesy garlic bread?

This is a filled, folded garlic bread inspired by the stuffed version sold by Domino’s and adapted here as a homemade Indian-style snack. The recipe combines a yeasted garlic-and-herb dough with sweetcorn, mozzarella and mayonnaise.

The dough is rolled into a circle, filled on one side and folded into a semicircle before baking. Cornmeal on the outside is optional, but gives the crust an extra-crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 18g protein, 71g carbs, 29g fat.

The flour and sweetcorn provide most of the carbohydrates, while the mozzarella contributes protein. Butter, mayonnaise and cheese account for much of the fat. Pair a portion with salad or vegetables for a fresh contrast and a more balanced plate.

Build flavour into the dough

Garlic and oregano: Kneading these into the dough seasons the bread throughout, rather than leaving all the flavour in the filling. The dough also includes chilli flakes for a gentle warmth.

Milk and butter: Warm milk helps bring the yeast mixture together, while the optional butter adds richness. Warm the milk rather than making it hot, and use warm water instead if preferred.

Let the yeast do its work

Yeast check: Tiny bubbles after the 10-minute rest show that the yeast has started working. If there are no bubbles, check that the yeast is active and that the liquid was not too hot.

Proofing: The method gives a 2-hour warm-place rise, or a 1-hour rise using the stated Instant Pot setting. Look for the dough to double in size, then punch it down before shaping.

Knead for a stretchy dough

Dough texture: Knead for at least 10 minutes, until the dough feels smooth and stretchy. If it is too tight to work, add the suggested 1–2 tablespoons of extra water.

Gentle handling: Roll the dough into a circle and avoid making it too thin, so it can hold the filling when folded. The recipe does not specify a rolling thickness, so use a shape that can be sealed securely.

Seal in the filling

Filling placement: Keep the mayonnaise, sweetcorn, cheese and seasonings on one half of the circle, leaving enough room at the edge to close it. Fold the empty half over the filling.

Firm edge: Press the semicircle's edges together properly before brushing the top. A secure seal helps keep the melted cheese inside during baking.

Watch for a golden crust

Oven cue: Bake at 180°C (365°F) for 20–25 minutes, checking for a golden-brown surface. The recipe uses colour as the main cue for doneness.

Breadstick marks: Score the top without cutting through the dough before baking. Cut fully into breadsticks while the bread is hot, as directed.

Serve it while warm

Dipping sauces: Serve straight from the oven with mayonnaise, cream cheese or garlic dip. The warm cheese and buttery garlic topping make it suited to sharing as a snack or starter.

On the side: For a more rounded plate, pair a portion with a fresh salad or sliced vegetables. These add a crisp contrast to the soft bread and melted filling.

Recipe notes & tips

• Wait for tiny bubbles to appear in the yeast mixture before adding the flour.
• Knead for at least 10 minutes so the dough becomes smooth and stretchy.
• Use the extra water gradually if the dough feels too tight.
• Keep the filling on one half of the circle and leave the edge clear for sealing.
• Use cornmeal only if you want the optional crunchy outer coating.
• Score the top without cutting through the bread before baking.

Variations

• Use parsley: Swap the coriander leaves for the listed alternative, chopped parsley.
• Change the cheese: Use another cheese of your choice in place of mozzarella.
• Use water: Replace the warm milk with warm water for the dough.
• Skip the cornmeal: Leave it out for a softer outer coating.
• Adjust the chilli: Use less or more of the divided chilli flakes to suit your taste.

Common mistakes to avoid

• Hot milk: Excessively hot liquid can prevent the yeast from activating; use warm milk or water.
• Short kneading: Dough that has not been kneaded for at least 10 minutes may lack the smooth, stretchy texture the method calls for.
• Tight dough: Add 1–2 tablespoons of extra water if it is too firm to knead smoothly.
• Loose seal: Press the folded edges together firmly so the filling is less likely to escape.
• Cutting through: Score the breadsticks without slicing all the way through before baking.
• Overbaking: Check during the 20–25-minute bake and take the bread out when golden brown.

How to store

Keep leftover bread in an airtight container in the fridge and eat within 3 days. Reheat in an oven until warmed through; the crust may soften after storage.

Frequently asked questions