French Asiago Bubble Bread
Crusty, cheesy, and irresistibly pull-apartable, French Asiago Bubble Bread is the ultimate crowd-pleasing appetizer or side dish for your next gathering. This buttery, garlicky bread features bite-sized balls of homemade dough generously coated in a mouthwatering mixture of melted butter, aromatic garlic powder, fresh parsley, and rich, nutty Asiago cheese. Baked to golden perfection in a Bundt or springform pan, this recipe combines the indulgent flavors of a French-inspired bread with the fun, shareable format of bubble bread. Perfectly soft on the inside with a crisp, cheesy crust, it pairs beautifully with soups, salads, or pasta dishes—or can be enjoyed straight from the plate as a stand-alone treat. With straightforward steps and a stunning presentation, this French Asiago Bubble Bread will be the star of any table!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water
- 6 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 2 cups Asiago cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine 2 cups of flour, sugar, and yeast.
Heat the warm water and 4 tablespoons of butter in a small saucepan over low heat until the butter is melted and the temperature reaches 110°F (43°C).
Gradually pour the warm butter mixture into the flour mixture while stirring until combined.
Add the salt, then mix in the remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide it into roughly 1-inch balls (you should have about 25–30 balls).
Melt the remaining 2 tablespoons of butter and mix it with the olive oil, garlic powder, parsley, and 1.5 cups of shredded Asiago cheese.
Dip each dough ball into the butter-cheese mixture, ensuring even coating.
Arrange the coated balls in a greased Bundt pan or springform pan, layering them evenly.
Sprinkle the remaining 1/2 cup of Asiago cheese over the top.
Cover with a towel and let rise again for 30–40 minutes, until puffy.
Preheat the oven to 375°F (190°C).
Bake the bread for 25–30 minutes, or until golden brown and fragrant.
Let the bread cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
Serve warm and enjoy!
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 25.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
