Cheesy Garlic Bread Sticks
You know I love the Marinara Sauce recipe almost more than I love my husband right? Here is yet another great way to serve it. (In case you were still unsure!)
These breadsticks are so good and really are great alone, but also fantastic in place of any of your basic garlic bread options should that be something you need on occasion.
Cheesy garlic breadsticks are a delicious fusion of classic Italian flavors, that I recall fondly from my days in the USA, originating from the tradition of serving garlic bread alongside pasta dishes. Inspired by the simplicity of Italian cuisine, these breadsticks combine the punchy taste of garlic with the richness of melted cheese, creating a savoury treat that has become a favourite in pizzerias and homes alike. Typically served as an appetiser or side dish, cheesy garlic breadsticks pair perfectly with marinara or Alfredo sauce for dipping, and they complement a wide variety of meals, from pasta and salads to hearty soups. The fresh herbs and warm, gooey cheese make these breadsticks a comforting addition to any Italian-inspired feast. You will be transported immediately to Nonna's home village!
Put some of our many other cheesy bread ideas on your list...we have quite a few and surprisingly they are not all Italian:
Jalapeño & Cheese Pull Apart Bread
Khachapuri (Georgian Cheese and Egg Bread)
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Need
- 70 Grams parmesan cheese cubed
- 2 cloves garlic
- 300 Grams water
- 2 Teaspoons dried yeast
- 500 Grams bakers or strong flour
- 20 Grams Extra Virgin Olive Oil (EVOO) plus more for drizzling BUY
- 100 Grams provolone cheese, cubed
- Pinches pink salt flakes to taste BUY
- chopped green herbs of choice (parsley or basil, perhaps thyme)
Do
- 1
Place parmesan and garlic into Thermomix bowl and mill 10 sec/speed 8.
- 2
Add water, yeast, flour and 20g EVOO and blend 8 sec/speed 6. Knead 3 min/dough setting/Interval. Turn out onto floured Silpat mat and wrap tightly. Allow to rise in warm place…(If you are lucky enough to have a warming drawer…use it!
- 3
Meanwhile, place provolone (or mozzarella) into Thermomix bowl and mill 5 sec/speed 8.
- 4
Preheat oven to a bread setting 220ºC and line a rectangular baking tray with paper.
- 5
Cut your dough into two pieces. I suggest using the spat-ooh-lah-lah as they will not stick to the dough or the bench!
- 6
Roll one piece of dough out to fit the size of your prepared baking tray exactly. Lay onto the paper. Sprinkle with the provolone cheese, reserving a little for the top, and lay the other piece of dough on top, tucking it in at the edges to seal. Sprinkle with remaining provolone. Rise the dough, (in the warming drawer) covered until it looks like a focaccia.
- 7
Score the dough into rectangles with the spatula, drizzle with a little EVOO, and sprinkle with salt to taste.
- 8
Bake 15 minutes or until golden. Serve hot, sprinkled with the fresh herbs and with or without the butter, which melts all over the place and makes this a truly decadent experience...
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
