The Most Addictive Garlic Bread You'll Ever Eat for 12

Instructions:

1. Bloom the yeast. Combine the 240ml warm water, 10g honey, and 7g yeast in a small bowl. Note: Wait 5-10 mins until it looks foamy and smells like a fresh brewery.
2. Mix the dough. In a large bowl, whisk the 375g flour and 8g sea salt together before adding the yeast mixture and 15ml olive oil. Note: Mix by hand or with a wooden spoon until a shaggy mass forms.
3. Knead for elasticity. Turn the dough onto a floured surface and knead for 8 minutes. Note: Keep going until the dough feels smooth and springs back when poked.
4. First rise. Place the dough in a lightly oiled bowl, cover with a damp cloth, and set in a warm spot. Note: Let it sit for 60 minutes until it has doubled in size and looks puffy.
5. Prepare the spread. While the dough rises, mix the 45g butter, 30ml olive oil, microplaned garlic, garlic powder, and parsley. Note: Mash it with a fork until it is a uniform, pale green paste.
6. Shape the loaf. Punch down the dough to release air and press it into a greased 9x13-inch baking pan. Note: Stretch it to the corners; it may snap back, so give it a few minutes to rest if it's stubborn.
7. Second rise. Cover the pan and let the dough rise again for 30 minutes. Note: This ensures the interior stays light and airy rather than dense.
8. Infuse and dimple. Use your fingertips to create deep dimples across the surface of the dough, then spread 2/3 of the garlic mixture on top. Note: Make sure the garlic paste sinks into those holes for maximum flavor pockets.
9. The final bake. Preheat your oven to 400°F (200°C) and bake for 10 minutes. Note: Bake until the edges just start to turn golden and the garlic smells toasted.
10. Add the cheese. Remove from the oven, top with the 60g mozzarella and 30g Parmesan, then return to the oven for 5 minutes. Note: Bake until the cheese is bubbling and has small golden brown spots.