Cheese, Herb and Garlic Bread
In the bowl of a stand mixer, blend flour, 3/4 cup Parmesan cheese, yeast, sugar, salt, Italian seasoning, rosemary, herbs de Provence, red pepper flakes, onion powder, garlic powder and garlic using the paddle attachment.
2With the mixer on a low speed, add in hot water. Mix until dough comes together and then switch to a dough hook. Turn up to medium low speed and knead for 4-5 minutes, until dough pulls away from the sides but sticks to the bottom of the bowl.
Remove dough from ball and lightly coat the inside of a deep bowl with olive oil. Place the dough in the bowl, turning to coat and cover with a damp towel. Let rise in a warm, draft-free place for 15 minutes.
Punch dough down and pull the top of the dough over the side, tucking underneath to form a ball.
Place on an ungreased baking sheet and cut a 1/4 inch deep “X” on the top of dough. Drizzle with 1 tablespoon of olive oil and sprinkle on remaining 1/3 cup Parmesan cheese.
Place a cake pan filled with hot water in the oven on the bottom rack. Place the baking sheet with the dough on the rack above the water filled pan. Turn on the oven to 400 degrees (do not preheat the oven). Set timer for 40 minutes.
Bake until bread in a deep, golden brown and remove from oven. (Bread may need additional time, up to 10 minutes.) Let cool before slicing.
Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled or broiled until toasted, or baked in an oven.
It is typically made using a baguette which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut into separate slices which are individually garnished.
Some variants are topped with a variety of cheeses, often mozzarella, Cheddar or feta. Some restaurants use clarified butter in place of olive oil.
Garlic bread has appeared on U.S. restaurant menus since at least 1947.
Commercially manufactured frozen garlic bread was developed in the 1970s by Cole’s Quality Foods in Michigan. It is unclear whether garlic bread is a variation of bruschetta or a variation of Texas toast, an American creation. In Brazil the bread is commonly served in churrascarias as an entrée.