Ingredients:

  • 4 cups (500g) all-purpose flour
  • 2 teaspoons (8g) salt
  • 2 tablespoons (25g) granulated sugar
  • 1 packet (2 ¼ teaspoons or 7g) active dry yeast
  • 1 ½ cups (360ml) warm water (110°F/43°C)
  • 3 tablespoons (45ml) olive oil
  • ½ cup (115g) unsalted butter, melted
  • 6 cloves garlic, minced
  • 2 tablespoons (30g) fresh parsley, chopped (or 1 tablespoon dried)
  • 1 teaspoon (5g) Italian seasoning
  • ½ teaspoon (2g) black pepper
  • 1 cup (100g) shredded mozzarella cheese (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil; mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for about 8-10 minutes until smooth.
  4. Place the dough in an oiled bowl, cover with a towel, and let rise for 1 hour in a warm spot, or until doubled in size.
  5. In a bowl, mix melted butter, minced garlic, parsley, Italian seasoning, and black pepper.
  6. Once risen, punch down the dough and divide it into small balls (roughly the size of a golf ball).
  7. Dip each ball into the garlic butter mixture and layer them in the baking dish.
  8. Cover the dish with a towel and let rise for 30 minutes.
  9. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
  10. Drizzle remaining garlic butter over the top before serving.