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

Before you start

Before starting, make sure the butter is melted and the garlic is minced. Chop the fresh parsley and dill. Measure out the flour, warm water, yeast, salt, sugar, and olive oil. Have a clean surface ready for kneading.

Line a baking sheet with parchment paper. If using active dry yeast, proof it with the warm water and sugar for about 5 minutes until frothy. This step is essential to ensure the yeast is active and will help the dough rise properly.

Instructions

Phase 1: Dough and Shaping

1. 1Make the Dough
   In a large bowl, dissolve the sugar and yeast in the warm water. Let stand for 5 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft and pillowy, not sticky. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
   Look for The dough is smooth, springs back when poked, and has doubled in volume.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time, until it comes together.
2. 2Shape and Score
   Punch down the risen dough. On a lightly floured surface, roll it into a large oval about 1 inch thick. Transfer to a parchment-lined baking sheet. Using a sharp knife, score deep diagonal lines across the dough in one direction, then repeat in the opposite direction to create a diamond pattern. Make sure the cuts are deep enough to hold the filling.
   Look for The diamond cuts are distinct and about 1/2 inch deep, creating pockets for the filling.
   Tip Dust the knife with flour to prevent sticking while scoring the dough.

At the end of this phase, the dough should have doubled in size, be smooth and elastic, and spring back when poked. The scored diamond pattern should be distinct and about 1/2 inch deep, creating visible pockets. The dough should feel pillowy and light, with a slightly tacky surface. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water at a time.

Phase 2: Garlic Butter and Filling

3. 3Prepare Garlic Butter
   In a small bowl, combine the melted butter, minced garlic, chopped parsley, and chopped dill. Stir well to blend. The mixture should be fragrant and well combined. Set aside.
   Look for The butter is golden and speckled with green herbs and garlic.
   Tip Use fresh garlic for the best flavor; pre-minced garlic can be more pungent.
4. 4Brush and Fill
   Brush the garlic butter generously all over the scored dough, making sure to get it into the cuts. Then, stuff shredded mozzarella into each diamond slit. Press the cheese down gently so it stays in place. The dough will look well-coated and studded with cheese.
   Look for Every diamond is filled with cheese and glistening with garlic butter.
   Tip Don't overfill the slits; the cheese will melt and spread during baking.

The garlic butter should be well combined and fragrant, with the herbs evenly distributed. The dough should be generously brushed with the butter, especially in the cuts, and each diamond should be filled with mozzarella. The cheese should be pressed in slightly so it stays in place. The surface should look glossy and studded with cheese and herbs.

Phase 3: Baking and Finishing

5. 5Bake the Bread
   Preheat the oven to 400°F (200°C). Bake the bread for 18 minutes, until the crust is golden brown and the cheese is bubbling and melted. The bread should be puffed and fragrant. Remove from the oven and let cool for a few minutes before serving.
   Look for The crust is deep golden, the cheese is bubbly and lightly browned, and the aroma is buttery and garlicky.
   Tip If the top browns too quickly, tent loosely with foil for the last 5 minutes.

After baking, the bread should be golden brown with bubbling cheese and a fragrant garlic-herb aroma. The crust should be crisp to the touch, while the interior remains soft and airy.

The cheese should be melted and slightly browned in spots, and the bread should pull apart easily into individual diamond pieces. Let it cool for a few minutes before serving to allow the cheese to set.

Common mistakes

One common mistake is not kneading the dough long enough, resulting in a dense, tough bread. Knead until the dough is smooth and elastic, about 8–10 minutes. Another mistake is overfilling the slits with cheese, which can cause the cheese to spill out and burn on the baking sheet.

Use a moderate amount and press it in gently. Also, avoid over-baking; the bread can dry out if left in the oven too long. Keep an eye on it and remove as soon as the crust is golden and the cheese is bubbly.

How to tell it’s done

The bread is done when the crust is deep golden brown and the cheese is bubbling and lightly browned in spots. The internal temperature of the bread should be around 200°F (93°C) if measured with an instant-read thermometer.

Let the bread rest for 5 minutes before serving; this allows the cheese to set slightly so it doesn't all pull out in one string. The bread should feel firm on the outside but soft and pillowy when pressed gently.