Ingredients
Method
- Combine flour, yeast, salt, and sugar in a bowl. Gradually add warm water while stirring until a dough forms.
- Knead on a floured surface for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Mix melted butter, minced garlic, and chopped parsley in a bowl for the garlic butter coating.
- Punch down dough and divide into 20–24 equal pieces. Roll each into a ball.
- Preheat oven to 375°F and line a baking sheet with parchment paper. Place a ramekin in the center to form a wreath shape.
- Dip each dough ball in garlic butter and arrange around the ramekin, leaving small gaps.
- Sprinkle shredded mozzarella between and over the dough balls.
- Cover with plastic wrap and let rise 30 minutes until puffy.
- Bake for 25–30 minutes until golden brown and the internal temperature reaches 190°F.
- Remove ramekin, brush with remaining garlic butter, and serve warm with marinara or pesto.
Notes
Use water between 105–115°F for proper yeast activation. Don’t skip the second rise for a soft, fluffy texture. Tent with foil if the top browns too quickly. Store cooled bread wrapped in foil for 1–2 days or freeze for up to 3 months.