Golden Turkish Garlic Bread with Mozzarella Cheese Pull Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the water to a warm temperature (about 110°F). Have the butter melted and the garlic minced. Shred the mozzarella if using a block. Clear a clean work surface for kneading.

Prepare a baking sheet with parchment paper. Allow about 1 hour for the first rise and 20 minutes for the second rise, plus 18 minutes of baking time. The total time will be about 1 hour and 45 minutes.

Instructions

Preparing the Dough

1. 1Make the Dough
   In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft, slightly tacky, but not sticky.
   Look for The dough is ready when it is smooth, springs back when poked, and has doubled in volume.
   Tip If the dough feels too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
2. 2Prepare the Garlic Butter
   While the dough rises, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, but not browned. Remove from heat and stir in the chopped fresh dill. Set aside to cool slightly. This garlic butter will be brushed over the dough before baking and again after the bread comes out of the oven for extra flavor and shine.
   Look for The butter should be fragrant and the garlic softened but not colored.
   Tip For a milder garlic flavor, use roasted garlic instead of raw. For a stronger kick, add a pinch of red pepper flakes.

At the end of this phase, the dough should be smooth, elastic, and doubled in size. When you press a finger into the dough, the indentation should remain. The dough should feel soft and slightly tacky but not sticky. The garlic butter should be fragrant and cooled slightly. The kitchen will smell of yeast and garlic, promising a delicious outcome.

Shaping and Filling

3. 3Shape and Fill the Loaf
   Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large oval, about 1/2 inch thick. Brush the surface with a generous amount of the garlic butter, reserving some for after baking. Using a sharp knife, make diagonal slits across the dough, about 1 inch apart, creating a diamond pattern. Be careful not to cut all the way through—leave the bottom intact. Gently open each slit and stuff with shredded mozzarella cheese.
   Look for The dough is an oval with deep diamond cuts, each pocket filled with cheese.
   Tip Use a bench scraper to help transfer the loaf to the baking sheet without losing the filling.
4. 4Second Rise
   Carefully transfer the filled loaf to a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise in a warm place for 20–30 minutes, until slightly puffy. This short second rise helps the bread become airy and soft during baking. The loaf should not double in size; it should just look a little fuller.
   Look for The loaf looks slightly puffed and the cheese is visible in the slits.
   Tip Do not over-proof at this stage, or the bread may collapse in the oven.

The dough should be rolled into an even oval, about 1/2 inch thick. The diamond slits should be cut cleanly, with the bottom intact. The mozzarella should be tucked securely into each slit, creating visible pockets of cheese.

The loaf should look rustic and inviting, with cheese peeking through the cuts. After the second rise, the loaf should be slightly puffy but not overly expanded.

Baking and Finishing

5. 5Bake the Bread
   Preheat the oven to 400°F (200°C). Brush the top of the loaf with more garlic butter. Place the baking sheet on the middle rack and bake for 18 minutes, until the bread is golden brown and the cheese is bubbly and melted. The internal temperature of the bread should be around 190°F (88°C) if measured with an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
   Look for The bread is deep golden, the cheese is bubbling, and the kitchen smells of garlic and butter.
   Tip Rotate the baking sheet halfway through for even browning.
6. 6Finish and Serve
   Remove the bread from the oven and immediately brush the top with the remaining garlic butter. Let the bread rest on the baking sheet for 5 minutes before serving. This allows the cheese to set slightly so it doesn’t all pull out with the first slice. Pull apart the warm pieces and watch the cheese stretch. Serve warm as an appetizer or side dish.
   Look for The bread is glossy with butter, and the cheese is gooey and stretchy when pulled.
   Tip Serve with extra garlic butter on the side for dipping, if desired.

The bread should be golden brown with bubbling cheese in the slits. The aroma of garlic and butter will be strong and appetizing. After brushing with the remaining garlic butter, the top should be glossy. When you pull a piece apart, the cheese should stretch in long strands. The bread should be soft and pillowy, with a slight crispness on the edges.

Common mistakes

Avoid over-kneading the dough, which can make the bread tough. Be careful not to cut through the dough when making the slits; leave at least 1/2 inch at the bottom.

Overfilling the slits with cheese can cause it to spill out during baking, so use a moderate amount. Do not skip the second rise, as it contributes to the soft texture. If the bread browns too quickly, tent with foil to prevent burning.

How to tell it’s done

The bread is done when it is deep golden brown on top and sounds hollow when tapped on the bottom. The cheese should be fully melted and bubbling in the slits.

If using an instant-read thermometer, the center of the bread should read at least 190°F (88°C). Let the bread rest for 5 minutes before serving to allow the cheese to set slightly, making it easier to pull apart without the cheese flowing out completely.