This Stuffed Cheesy Garlic Bread is a copycat version of Dominos Stuffed Garlic bread which is homemade, creamy, cheesy garlic flavored bread recipe.
When we lived in Bangalore, Dominos Pizza was our favorite pizza go to place.Me and my husband almost went there every week and our favorite dishes were stuffed garlic bread, pizza’s and choco lava cake.
After i moved to USA ,we were looking for similar stuffed garlic bread in Dominos here but they did not have such a thing in their menu.
So i had to replicate this dish at my home.I found the recipe from BharatzKitchen blog.I surprised one evening by making this dish for my husband.I still remember joy on his face.
This dish will be in my memory for ever because i landed into the blogging world through this recipe ie, i first shot my youtube cooking video with this recipe.
Today i have showed how to make Dominos style stuffed cheesy garlic bread ,but if you want to make only garlic bread sticks available in Dominos follow the same process and skip adding mayonnaise and sweet corn.
TIPS & VARIATIONS TO MAKE BEST STUFFED CHEESY GARLIC BREAD
- Do not forget to add sugar ,to the yeast and warm milk mixture.Sugar acts as a catalyst which kicks start the yeast fermentation process.
- You can also use warm water instead of warm milk.Milk should be just luke warm if its too hot it will kill the yeast and too cold will not activate the yeast in the first place.
- Corn meal is optional but this is secret ingredient used in Dominos to make garlic bread crust crispy.
- Proofing time(Raising the dough) in a normal bowl at counter top takes 2 hours and in a Instant Pot its takes 1 hour.
- Always preheat oven for 10 min before baking.
- I have used only mozzarella cheese here but you can use blend of both Mozzarella and Cheddar Cheeses.
- You can use either active dry yeast or instant yeast.Instant yeast takes less time for proofing.
WHAT TO SERVE WITH DOMINOS STYLE STUFFED GARLIC BREAD?
Stuffed Garlic Bread can be served with ketchup or mayonnaise along with some soda or can be eaten as it is.
HOW TO MAKE DOMINOS STYLE STUFFED GARLIC BREAD
FOR GARLIC DOUGH RECIPE:
Firstly, in a large mixing bowl take warm milk, sugar and active dry yeast.Mix well.
Rest for 10 minutes in a warm place ,after 10 minutes yeast is activated.(*You will start seeing small bubbles)
Furthermore, Add oil, butter, maida(all purpose flour) and salt.Butter is optional here.
Then add minced garlic ,oregano and red chilli flakes ,knead the dough well for atleast 10 minutes(to activate gluten).You can add 1-2 tablespoons of extra water if dough is too tight.
Make the dough smooth and stretchy else garlic bread will turn hard and chewy.
Allow the dough for proofing. Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 2 hours in a warm place.
OR
You can use an Instant pot.Oil the Instant pot steel insert, place the dough. Close the lid, select the ‘YOGURT’ button, set the pressure value to ‘Sealing’ and set the timer to 1 hour.
FOR GARLIC BUTTER RECIPE:
In a small bowl ,mix in melted butter, minced garlic and parsley or coriander leaves.
FOR STUFFED GARLIC BREAD RECIPE:
After 1 hour, dough should have doubled in size ,then punch the dough.I proofed(raised) the dough in Instant Pot.
Sprinkle lots of corn meal (also known as “makki ka atta” in Hindi) on a flat surface (for outer crunchy coating).Roll the dough into a circle.
Meanwhile place a parchment paper or spread some butter on the baking tray and transfer prepared circle on to the tray, spread the prepared garlic butter over the dough generously.
Further spread some mayonnaise ,top with boiled sweet corn and mozzarella cheese on one half of the circle.Also season with chili flakes and oregano on top.
Fold the dough into a semicircle and seal the edges properly else cheese will come out.
Then brush generous amount of prepared garlic butter on top along with some chili flakes and oregano seasoning.
Mark the garlic bread into bread sticks without cutting them fully.
Bake in preheated oven at 180 degree celsius (365 °F) for 20-25 minutes or until you have a nice golden brown color.
Cut the stuffed garlic bread into bread sticks when hot.
Serve hot with mayonnaise or cream cheese or garlic dipping.
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DOMINOS STYLE STUFFED CHEESY GARLIC BREAD|STUFFED GARLIC BREAD RECIPE CARD
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Dominos Style Stuffed Cheesy Garlic Bread
Ingredients
FOR STUFFED GARLIC BREAD DOUGH: (Measuring cup used (1 cup = 250ml))
- 1/4 cup +1 tablespoon extra, warm milk OR warm water
- 1 teaspoon active dry yeast/rapidrise yeast
- 1 teaspoon sugar
- salt to taste
- 4 garlic cloves ,minced
- 3/4 teaspoon dried oregano
- 1/2 tablespoon unsalted butter ,at room temperature (optional)
- 1 cup plain flour / maida / all purpose flour
- 1 tablespoon oil
FOR GARLIC BUTTER:
- 2 tablespoon melted butter
- 3 garlic cloves ,minced
- 1 tablespoon parsley or coriander leaves ,chopped
OTHER INGREDIENTS:
- 2 tablespoon corn meal, to dust
- 2 tablespoon mayonnaise (i used eggless)
- 1/4 cup boiled sweet corn
- 1/2 cup mozzarella cheese / any cheese of choice
- 2 teaspoon chilli flakes
- 1 teaspoon oregano seasoning
Instructions
FOR GARLIC DOUGH RECIPE:
- Firstly, in a large mixing bowl take warm milk, sugar and active dry yeast.Mix well.Rest for 10 minutes in a warm place ,after 10 minutes yeast is activated.
- Furthermore, Add butter, oil maida(all purpose flour) and salt.Butter is optional here.
- Then add minced garlic ,oregano and red chilli flakes ,knead the dough well for atleast 10 minutes(to activate gluten).Make the dough smooth and stretchy else garlic bread will turn hard and chewy.
- Allow the dough for proofing. Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 2 hours in a warm place.Or you can use an Instant pot.Oil the Instant pot steel insert, place the dough. Close the lid, select the 'YOGURT' button, set the pressure value to 'Sealing' and set the timer to 1 hour.
FOR GARLIC BUTTER RECIPE:
- In a small bowl ,mix in melted butter, minced garlic and parsley or coriander leaves.
FOR STUFFED GARLIC BREAD RECIPE:
- After 1 hour, dough should have doubled in size ,then punch the dough.I proofed(raised) the dough in Instant Pot.
- Sprinkle lots of corn meal (also known as “makki ka atta” in Hindi) on a flat surface (for outer crunchy coating).Roll the dough into a circle.
- Meanwhile place a parchment paper or spread some butter on the baking tray and transfer prepared circle on to the tray, spread the prepared garlic butter over the dough generously.
- Further spread some mayonnaise ,top with boiled sweet corn and mozzarella cheese on one half of the circle.Also season with chili flakes and oregano on top.
- Fold the dough into a semicircle and seal the edges properly else cheese will come out.
- Then brush generous amount of prepared garlic butter on top along with some chili flakes and oregano.
- Mark the garlic bread into bread sticks without cutting them fully.
- Bake in preheated oven at 180 degree celsius (365 °F) for 20-25 minutes or until you have a nice golden brown color.
- Cut the stuffed garlic bread into bread sticks when hot.Serve hot with mayonnaise or cream cheese or garlic dipping.
Notes
TIPS & VARIATIONS TO MAKE BEST STUFFED CHEESY GARLIC BREAD
- Do not forget to add sugar to the yeast and warm milk mixture.Sugar acts as a catalyst which kicks start the yeast fermentation process.
- You can also use warm water instead of warm milk.Milk should be just luke warm if its too hot it will kill the yeast and too cold will not activate the yeast in the first place.
- Corn meal is optional but this is secret ingredient used in Dominos to make garlic bread crust crispy.
- Proofing time(Raising the dough) in a normal bowl at counter top takes 2 hours and in a Instant Pot its takes 1 hour.
- Always preheat oven for 10 min before baking.
- I have used only mozzarella cheese here but you can use blend of both Mozzarella and Cheddar Cheeses.
- You can use either active dry yeast or instant yeast.Instant yeast takes less time for proofing.
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awsome recipe
Thank you
Yeah i have used 1 cup of flour for 1/2 cup of water.i have made this recipe couple of times…usually it happens like i add extra 1/4 cup of flour but not 1 cup extra flour.sorry about that.in that case you can reduce water.Let me know how the end result turned out to be.
Thank you so much for highlighting this mistake…i have updated my blog now ,thank you once again.You are right it should be 1/4 cup of milk.
Hi Mam, I want to try this recipe but I don’t have oven/micro. What other options do I have..? Can I do it on pan ..?
Hi Chandni..I havent tried in a pressure cooker or pan.But i see some recipes online using a pan.Check this for your reference.https://www.youtube.com/watch?v=X_Cqe4TpvhA ..it should work.
hi
recipe looks awesome … using same measurements the dough is tighter than it looks in your video… ( 1/4 cup milk and 1 cup maida) lets c how it turns out
Let me know how it turned out.As you add oil as well it gets softer..you have to knead atleast 5-10 minutes till gluten is formed.next time you can add 1-2 extra tablespoon of milk or water while kneading.Waiting for your feedback.
This really looks authentic….just one doubt …can I use only processed cheese as I have no access to market during this lockdown .
Hey Shivani,Yes you can use processed cheese as well.Mozzarella gives elastic texture so thats recommended.but any cheese will work.
It’s an awesome recipe!
Mine one tasted great but turned out more like stick than bread…what could be wrong?
What diameter approximately you roll the dough?
Thank you!!!
I believe 2 things would have gone wrong ,one is the dough consistency, should not be too sticky or too tight.other reason is yeast would have not worked well so flour might have not raised well ,so it was hard..You can master it next attempt.
What is Vent to sealing? I am new to IP as well as dough proofing. Please advise.
Hi Neha ,if you see ‘Steam Release Valve’ which is similar to whistle in indian pressure cooker.there you can see “VENTING” & “SEALING”.Sealing is mainly used to build the pressure and venting to release.let me know if u have more questions.
Thanks Bhavna.. actually I am still confused if I should set IP on venting or sealing? Your comment days vent to sealing. Sorry if this sounds too naive to you!
Oil the Instant pot steel insert, place the dough. Close the lid, select the ‘YOGURT’ button, set the pressure value to ‘Sealing’ and set the timer to 1 hour.
I have updated the blog post.it was bit confusing earlier.:).Hope this helps
Thank you very much ?
Thank you for the recipe. I have a small doubt.what if the dough doesn’t rise.what do we do in that case
Hi Rita,If the dough doesnt rise then garlic bread will be hard.To fix this you may want to proof the dough for some more time in a warm place,even if that doesnt work then ,you can still bake it but it wont be like bread instead will be like garlic sticks.Your dough would have not rised because of few things
Your yeast is old
The water is too hot
You added too much flour, salt or sugar.Hope this helps.
Thanks for sharing this recipe
You are welcome
Great Recipe,came out well.Everyone loved it
Thank you for trying and letting us know
Thank you so much for the recipe. It tasted amazing. But it was a little bit flat.
You are welcome Krithika ? Glad that you enjoyed the recipe ?
hi dear, my bread didnt turned brown from top dont onow why pl help
Hi Rachna…sometimes the oven used for baking are different..you may have to cook for longer time ssay 20-25 minutes.it will turn brown for sure.Let me know if you have more questions.
Made this yesterday. It turned out so good that it was gone in 60 seconds ?.
Yay, that’s awesome !! We also made it yesterday & had many competing folks trying to finish it ?