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parmesan bread bites on a tray.
5 from 8 votes
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One- Hour Parmesan Bread Bites

These parmesan bread bites are covered in tons of gooey cheese, garlic butter, and tons of fresh herbs. Ready to eat in one hour, they are the perfect side dish or appetizer for any meal!
Servings 4 people
Prep 15 mins
Cook 10 mins
Total 45 mins
Course : Appetizer
Cuisine : American
Author : Cambrea Gordon

Equipment

  • 4 quart stand mixing bowl with dough hook
  • large bowl
  • Half baking sheet
  • parchment paper
  • Small pot or pan
  • pastry brush
  • Sharp Knife or bench scraper

Ingredients 
 

  • 2 ¼ teaspoon active dry yeast
  • 1 cup warm water
  • 1 tablespoon honey
  • 2 ¾ cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ cup parmesan cheese, packed

Toppings

  • cup fresh thyme, chopped
  • cup fresh sage, chopped
  • ½ cup parmesan cheese
  • ¼ cup mozzarella cheese
  • 3 tablespoon unsalted butter
  • 4 garlic cloves, minced

Instructions

  • In a stand mixing bowl, add the water, yeast, and honey. Mix with a spoon to combine then let it sit for 5 minutes until foamy.
    2 ¼ teaspoon active dry yeast, 1 cup warm water, 1 tablespoon honey
  • Add the flour, salt, olive oil, and parmesan cheese to the bowl. Use the dough hook attachment to knead the dough on low speed for 8-9 minutes or until the dough is soft, smooth and elastic.
    2 ¾ cup all-purpose flour, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ cup parmesan cheese, packed
  • Shape the dough into a ball and place it in a lightly oiled large bowl. Cover the bowl with a clean towel or plastic wrap and place it in a warm spot to rise until doubled in size, about 20-30 minutes.
  • Preheat the oven to 400 F/204 C. Prepare a half baking sheet with parchment paper and set aside.
  • Lightly press down the dough in the bowl to remove some of the air. Then transfer it to your counter or surface. Press the dough down into a square.
  • Using a sharp knife or bench scraper, cut the dough into 9, 1 inch wide strips. Separate each strip to keep them from sticking together. After sitting for a few minutes the strips will form a skin and be less sticky.
  • Using the knife or bench scraper, cut each strip into 1 inch pieces that resemble gnocchi.
  • Transfer the pieces to the prepared baking pan in an even layer. The pieces will be snug in the pan.
  • Sprinkle the fresh herbs, parmesan, and mozzarella over the top of the bread. Cover the pan with plastic wrap or a clean towel and set it aside to rise again for 10 minutes.
    ⅛ cup fresh thyme, chopped, ⅛ cup fresh sage, chopped, ½ cup parmesan cheese, ¼ cup mozzarella cheese
  • While the dough is rising, make the garlic butter.
  • In a small pot or pan, add the minced garlic and butter over medium low heat.
    3 tablespoon unsalted butter, 4 garlic cloves, minced
  • Let the butter melt for 5 minutes, or until the garlic is sizzling and is fragrant. Turn the heat off but keep the pan on the stove to keep the butter melted.
  • Unwrap the pan and use a pastry brush to brush the butter over the tops of the bites, then sprinkle the remaining garlic pieces evenly over the top of the bread.
  • Bake for 10-12 minutes, or until the tops are just barely starting to turn golden brown.
  • Remove the tray from the oven and serve immediately as is or with a side of marinara for dipping.

Notes

Step by step process photos is provided above, in the body of this post.

Expert Tips

  • Use warm water- Using water that isn't warm enough will result in a dough that doesn't rise. The water should be warm to the touch but not hot.
  • Let the dough rise until doubled- Proofing the dough will give it more flavor and a super soft and fluffy texture. Not proofing long enough will result in dense, tough bites.
  • Don't overbake them!- Bake just until the tops are barely starting to turn golden brown to keep them super soft and fluffy.
  • Double the recipe- double the recipe to feed a crowd of people!

recipe notes

  • Double it: This recipe can easily be doubled, but know that the time for rising will be longer.
  • Best eaten fresh: After cooling, the bites will be less soft and the cheese will be hard. Pop it back in the oven or microwave to melt the cheese again.
  • Yield: This recipe yields enough bites to feed 3-4 people as an appetizer.

Ingredient Notes and Substitutions

  • Active dry yeast- can be substituted with instant yeast.
  • Water- the water needs to be warm, at least 100 F/38 C in order for the yeast to activate. The temperature should not exceed 113 F/45 C or it will kill the yeast.
  • Parmesan cheese- a high-quality block of parmesan cheese will give the best flavor. Do not use pre-shredded cheese because it will not melt properly in the oven.
  • Fresh herbs- this recipe uses fresh sage and thyme but can be substituted for any other fresh herbs like oregano, chives, or parsley.
 
Store the baked bites at room temperature in a sealed container or wrapped in foil or plastic wrap on the tray. If stored properly, they will stay fresh for 2-3 days.
These bites will naturally harden after the first day. To soften them, reheat the bites in the microwave or in the oven at 300 F/149 C until warm and soft.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 55.8g | Protein: 13.8g | Fat: 14.3g | Saturated Fat: 7.5g | Cholesterol: 32mg | Sodium: 691mg | Potassium: 105mg | Fiber: 2.1g | Sugar: 2.8g