Garlic Parmesan Bread Bites
These simple parmesan bread bites are the perfect appetizer and delicious finger food. Paired with marinara sauce, these fluffy little bread bites are covered in a healthy dose of garlic butter and parmesan cheese.
Servings: 10 people
Calories: 295kcal
Equipment
- Stand mixer with dough hook attachment
- Bench scraper or pizza cutter
- Large cast iron skillet or other baking dish 10-12"
Ingredients
- 1 cup warm water 110℉
- 1 tablespoon granulated sugar 7g
- 2¼ teaspoons active dry yeast 1 packet
- 3½ cups all-purpose flour 420g
- 1 teaspoon kosher salt
- 1-2 tablespoons olive oil
- ½ cup salted butter melted (113g)
- 1-2 cloves garlic finely minced
- ⅔ cups shredded parmesan cheese
- flaky or coarse sea salt for tops
- fresh parsley chopped
- marinara sauce warmed, for dipping
Instructions
- Add the water, sugar and yeast to the bowl of a stand mixer and stir. Allow it to stand for 5 minutes to activate the yeast until it becomes foamy.1 cup warm water, 1 tablespoon granulated sugar, 2¼ teaspoons active dry yeast
- Add the flour and salt and use the dough hook to mix on low speed until combined, then increase the speed to medium high and allow it to run for 5 minutes.3½ cups all-purpose flour, 1 teaspoon kosher salt
- Note: the dough should be very smooth and slightly tacky (but not sticky). It will have mostly pulled away from the sides.
- Oil the sides and bottom of a large mixing bowl and transfer in the dough. Cover with plastic wrap and place in a rather warm area to rise until doubled in size.1-2 tablespoons olive oil
- Once risen, turn out the dough and pat it into a square or rectangle, making it 1" thick.
- Use a bench scraper or pizza cutter to cut the dough into 1 inch pieces.
- Pinch the corners and sides of the dough downwards, then place the pinched side down on the counter and roll it in a counter clockwise circle to seal.
- Add the piece of dough to a large cast iron skillet or baking pan and repeat with the remaining pieces of dough.
- Note: don't over crowd the pieces. Some of the sides can touch, but you don't want to shove them all in right next to each other.
- Cover the pieces of dough with a dish towel or plastic wrap and allow the pieces to do another slight rise and puff up while you prepare the garlic butter.
- Preheat the oven to 375℉.
Garlic Butter Parmesan Topping
- Peel and finely mince the garlic and melt the butter. Mix to combine.½ cup salted butter, 1-2 cloves garlic
- Grate the parmesan cheese.⅔ cups shredded parmesan cheese
- Pour the garlic butter all over the pieces of dough, being sure to get the sides.
- Top the bread bites with a few sprinkles of flaky or coarse sea salt, then evenly distribute half of the parmesan on top of the dough.flaky or coarse sea salt
- Bake the bread bites for 10 minutes, then remove the pan and add the remaining parmesan cheese. Return to the oven for 10-15 more minutes, until golden brown.
- Top the bread bites with fresh chopped parsley and serve with warm marinara sauce.fresh parsley, marinara sauce
Notes
Storage: Store leftovers in an airtight container or wrapped in foil for three days. Reheat in the microwave until warm. Or, even better, reheat in a 375℉ oven for about 5 minutes, flicking a bit of water onto the bites with your fingers before baking. This helps to revive them a bit.
Tips:
- Take a picture of the dough prior to rising so you can see exactly when it has doubled in size. The amount of heat affects how long the rise time takes. I like to turn the oven to 400℉ for 2 minutes, then turn it off and add the dough to the oven with it slightly cracked. It typically takes about 30-45 minutes.
- Hand-grate a block of parmesan cheese. This allows for the best melt factor.
- Enjoy the bread bites while hot, but be careful when pulling them apart!
- If the parmesan cheese bakes together too much, use a sharp knife to poke into the seams a bit so each bite can release nicely.
Nutrition
Calories: 295kcal | Carbohydrates: 37g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 426mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg