Homemade Turkish Garlic Bread with Mozzarella Cheese Pull Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the bread warm, straight from the oven. If you need to reheat it, wrap it in foil and warm it in a 350°F (175°C) oven for about 10 minutes. This will help the cheese melt again without drying out the bread. Avoid microwaving, as it can make the bread rubbery.

To make the garlic butter ahead of time, combine the melted butter, garlic, and herbs in a small bowl and refrigerate for up to 3 days. Let it come to room temperature before brushing onto the dough.

The dough can also be prepared through step 2 and refrigerated overnight, but allow extra time for the dough to come to room temperature before baking.

Variations

• Spicy Turkish Garlic Bread: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the garlic butter for a subtle heat. You can also sprinkle some chili flakes over the cheese before baking for an extra kick.
• Cheese Blend: Substitute half of the mozzarella with a sharp cheddar or provolone for a more pronounced cheese flavor. The blend will melt differently, so keep an eye on browning and cover with foil if needed.
• Herb Garden: Use a mix of fresh basil, oregano, and thyme instead of parsley and dill. This gives the bread a more Mediterranean flavor. Adjust the quantities to your taste, keeping the total to about 4 tablespoons.
• Garlic Lover's: Increase the garlic to 6 cloves and roast them first for a sweeter, deeper flavor. Roast the cloves in a small oven-safe dish with a little olive oil at 400°F for 15 minutes, then mash and mix into the butter.

Storage and make-ahead

Fridge

Refrigerate leftover bread in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness and melt the cheese.

Freezer

Freeze the baked bread for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then reheat in the oven until warm and crispy.

Reheat

Reheat in a 350°F (175°C) oven for 10-12 minutes, or until heated through and the cheese is bubbly. For a crispier crust, place directly on the oven rack.

Store leftover garlic bread in an airtight container at room temperature for up to 2 days. To keep it fresh, wrap it tightly in plastic wrap or aluminum foil.

For longer storage, refrigerate for up to 4 days. Reheat in a toaster oven or regular oven to restore the crispness. The bread can also be frozen for up to 3 months; wrap it well and thaw before reheating.

The dough can be made ahead and refrigerated after the first rise. Punch it down, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for about 30 minutes, then proceed with shaping and filling.

The garlic butter can be made up to 3 days in advance and stored in the refrigerator. The assembled bread can also be prepared, covered, and refrigerated for up to 2 hours before baking.

Serving ideas

Serve this Turkish garlic bread warm as an appetizer or side dish. It pairs beautifully with soups, stews, or grilled meats. The cheese pull is the star, so pull the pieces apart at the table for a dramatic effect. Garnish with extra fresh herbs if desired, though the bread is flavorful on its own.

For a complete meal, serve with a fresh green salad or roasted vegetables. The bread is also delicious dipped in marinara sauce or a garlic-yogurt sauce.

If serving as a party appetizer, cut it into smaller diamond pieces and arrange on a platter. It's best enjoyed fresh, but leftovers can be repurposed into croutons or bread pudding.

Frequently asked questions

Recipe card

Homemade Turkish Garlic Bread with Mozzarella Cheese Pull

Prep 20 minCook 18 minRest 1 hTotal 1 h 38 minServes 8

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water
• 1 packet active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 cups shredded mozzarella cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.