Garlic-Slathered Stretch Bread

This delicious recipe comes from the book I highly recommend, A Passion for Baking by Marcy Goldman. If you happen to have any leftovers, the author suggests dipping slices in marinara sauce or using the bread for panini style sandwiches.

Ingredients:

Olive oil

Dough:

2 cups warm water (100 degrees F - to 110 degrees F)

1 3/4 tsp. rapid-rise yeast

1 3/4 tsp. salt

4 tsp. sugar

4 cups flour (or more)

Garlic Slather Topping:

6 cloves garlic, minced

1/2 tsp. salt

2/3 cup mayonnaise

1 cup grated parmesan cheese

1/2 tsp. dried italian seasoning

1/3 cup extra virgin olive oil

2 cups shredded mozzarella cheese

Line a baking sheet (or two) with parchment paper and drizzle with olive oil.

In a mixer bowl, hand-whisk water and yeast together and let stand for 2 to 3 minutes to dissolve yeast. Briskly whisk in salt, sugar, and most of flour to make a soft dough. Knead with dough hook on lowest speed for 5-8 minutes, adding more flour as necessary until dough is resilient but not tough. Remove dough hook and spray dough with nonstick cooking spray. Cover entire mixture with plastic. Let dough rise until doubled in size, 1 1/2 - 3 hours. [It took me 1 1/2 hours]

Turn out dough onto a floured work surface; gently deflate. Cover dough loosely with plastic wrap and let rise. Meanwhile, make Garlic Slather Topping.

Mince garlic into bowl

Add 1/2 tsp. salt

Measure 2/3 cup mayonnaise and put in bowl

Add 1 cup parmesan cheese

Add 1/3 cup olive oil

measure 1/2 tsp. italian seasoning and combine all ingredients

Divide dough in half. Stretch each to a long oval, about 18 by 6 inches. Place on prepared baking sheet, evenly spaced apart.

Spread filling over top of each bread and sprinkle with cheese

Cover loosely with plastic wrap and let rise 1 to 1 1/2 hours until puffy

Preheat oven to 400 degrees F. Bake until nicely golden on top and topping is sizzling, about 20-25 minutes.