Homemade Cheesy Bread

5 from 1 vote

Homemade Cheesy Bread is the perfect party appetizer! It's loaded with cheesy goodness and will have your guests coming back for seconds.

Prep Time25

Cook Time1 20

Proofing Time12

Total Time13 45

Course: Appetizer, entertaining

Cuisine: American

Servings: Adults

Calories: 492kcal

Author: Spencer Klickman

Equipment

2 7 x 11-Inch Casserole Dishes Or one 9 x 13-Inch Casserole Dish

Ingredients

Cheesy Bread Dough

1 ¼ Cups 90 to 100°F Water 300 ml
2 ¼ teaspoon Granulated Sugar 10 g
2 ½ teaspoon Active Dry Yeast 7 g
3 ½ Cups Bread Flour 450 g (Substitute equal amounts All-Purpose Flour)
1 Tablespoon Fine Sea Salt 20 g
⅓ Cup Olive Oil 72 g - Plus more for greasing the pan.

Cheese Mixture

1 lb. Whole Milk Low-Moisture Mozzarella Grated
⅓ Cup Sharp White Cheddar Grated
⅓ Cup Parmesan Grated

Olive Oil Sauce

¼ Cup Extra Light Olive Oil
1 Tablespoon Italian Seasoning
Pinch Kosher Salt

Easy Marinara Sauce

2 Tablespoons Neutral Oil
4 Cloves Garlic Minced
1 28 oz Can Whole Peeled Tomatoes San Marzano Preferred
2 Tablespoons Fresh Oregano Minced
2 Tablespoons Fresh Basil Minced
1 Tablespoon Parmesan Grated
2 Tablespoons Unsalted Butter
Pinch Kosher Salt

US Customary - Metric

Instructions

Cheesy Bread Dough

In a small sauce pan, heat up the water to 90 to 100°F. Remove from the heat and stir in the granulated sugar and active dry yeast to combine. Allow to bloom for 5 minutes until frothy. In the bowl of a stand mixer, combine the bread flour and salt. Add the yeast mixture and oil. Mix on low for 2 to 3 minutes until the ingredients are completely combined. Allow the dough to rest for about 10 minutes, then continue to knead on medium speed for 5 to 7 minutes until the dough becomes smooth.
Turn the dough out onto a lightly floured work surface and perform 3 to 4 sets of slap and folds (complete instructions are outlined in the blog post above). Pick up the dough with both hands on either side and allow it to stretch some. Quickly slap the bottom of the dough onto the work surface, and stretch the dough over onto itself. Repeat this process 3 to 4 times. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover and proof at room temperature for 1 hour.
Punch the dough down and perform two sets of "stretch and folds" (complete instructions are outlined in the blog post above). Grab one edge of the dough and pull it up to stretch it some without tearing. Fold the dough over onto itself, then turn the bowl 90 degrees, and repeat with the remaining three sides. Allow to rest for 30 minutes and repeat once more.
Turn the dough out onto a lightly floured work surface again, and divide into two equal-sized pieces. (Do not divide the dough if using a 9 x 13-inch casserole dish). Roll into dough balls and transfer to lightly oiled containers (deli containers, quart freezer bags, covered bowls, etc.) and refrigerate overnight or up to three days. Remove the dough from the fridge 4 hours before baking and transfer to two oiled 7 x 11-inch casserole dishes (or one 9 x 13-inch casserole dish). After 30 minutes, stretch the dough out by heavily dimpling it with your fingertips until it reaches the edges of the pans. Tightly cover the pans and allow the dough to rise for the remaining 3 ½ hours. In the last hour of proofing, preheat the oven to 475°.

Olive Oil Sauce

While the dough is proofing, combine the extra light olive oil, Italian seasoning, and a pinch of kosher salt in a small bowl. Reserve until ready to assemble the cheesy bread.

Easy Marinara Sauce

In the last hour of the dough proofing, heat oil over medium heat in a medium sauce pot. Add minced garlic and sauté for 30 seconds until fragrant. Add whole tomatoes, oregano, basil, parmesan cheese, and unsalted butter. Stir to combine until the butter is melted. Gently break the tomatoes with a wooden spoon, and bring the sauce to a simmer.
Lower heat and simmer uncovered for 45 minutes to 1 hour until thickened. Crush the tomatoes further if desired. Taste and adjust for salt and pepper. Reserve until ready to serve.

Assembly and Baking

Drizzle the olive oil sauce evenly over the dough, then sprinkle the cheese mixture on top, completely covering the dough from edge to edge. Add a small drizzle of oil and a sprinkle of kosher salt. Bake in the preheated oven for 20 minutes. Remove and allow to cool for 5 to 10 minutes. Optionally, add a sprinkle of dried oregano over the top.
Remove the cheesy bread from the pan and transfer to a wire rack to cool for an additional 5 minutes. Slice and serve with a side of Easy Marinara Sauce.

Notes

Storing and Reheating Tips

Store any leftovers you have in an airtight container in the fridge for up to 5 days.

Reheating is as easy as lightly covering the leftovers with tinfoil and baking at 400°F for several minutes until warmed, about 5 to 10 minutes depending on how much you need to heat.

Nutrition