Asiago Bubble Bread

A couple of friends and I decided to make this bread after seeing the recipe online. I couldn't find any Asiago cheese but I read that it tastes like a combination of parmesan and cheddar cheeses. I should change the name but we all know it as Asiago bubble bread. It goes really well with tomato soup or tomato sauces.

Dough

Mix, knead and let rise:
1 1/4 cups water
2 tsp yeast
1 Tbs honey
2 Tbs olive oil
1 large egg, beaten
3 3/4 cups flour
3 oz grated Asiago (cheddar/parmesan) cheese
1/4 cup skim milk powder
1 tsp salt

Coating

Mix:
3 fl oz olive oil (or a combination of canola oil and margarine)
2 large garlic cloves diced and press (use stuff in press too)
1/2 cup parmesan cheese

Divide the dough into 28 pieces and shape each into a ball. Divide the coating into 2 equal parts to make it easier to evenly coat all balls. Dip each ball in the coating mixture, and lay them in two 8-inch round cake pans. Pour any remaining coating evenly over the dough. Let the dough rise for 30 minutes. Bake at 350°F for 20 to 25 minutes, or until it's golden brown. Remove it from the oven, and allow it to cool for 10 minutes before serving.