This cheesy garlic bread recipe makes soft pull-apart bread with crisp golden edges, garlic-parsley butter and melted mozzarella in every layer. The dough uses simple supermarket ingredients and the shaping method makes it easy to share.
Why you will like this cheesy garlic bread
- Soft homemade bread with crisp, buttery edges.
- Garlic butter and cheese run through every layer.
- The pull-apart shape needs no slicing at the table.
- You can prepare the dough ahead.
- It works as a side dish, party food or sharing snack.
Browse the new Foods category for more everyday dishes. For another shareable option, try our air fryer chicken tenders.
Recipe details
- Makes: 12 to 14 portions
- Preparation: 30 minutes
- First rise: 60 to 90 minutes
- Second rise: 30 minutes
- Baking: 25 to 30 minutes
- Oven: 190°C fan or 210°C conventional
Ingredients
For the dough
- 500 g strong white bread flour
- 7 g fast-action dried yeast
- 10 g fine salt
- 15 g caster sugar
- 180 ml warm whole milk
- 150 ml warm water
- 30 ml olive oil, plus extra for the bowl
For the garlic butter and filling
- 100 g unsalted butter, softened
- 4 garlic cloves, finely grated or crushed
- 15 g fresh parsley, finely chopped
- 40 g Parmesan, finely grated
- 200 g mozzarella, coarsely grated
- ¼ teaspoon fine salt
- Black pepper, to taste
How to make cheesy garlic bread
1. Mix the dry ingredients
Place the flour in a large mixing bowl. Add the yeast and sugar to one side and the salt to the other. Stir everything together. Keeping the salt away from the yeast at first gives the yeast a good start.
2. Form the dough
Pour in the warm milk, warm water and olive oil. Stir with a wooden spoon until no dry flour remains and a shaggy dough forms. The liquid should feel warm rather than hot.
3. Knead until smooth
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth, elastic and only slightly tacky. If using a stand mixer, knead with the dough hook on medium-low speed for 6 to 7 minutes.
4. Let the dough rise
Lightly oil a clean bowl. Add the dough, turn it once, then cover. Leave in a warm place for 60 to 90 minutes, until roughly doubled in size.
5. Make the garlic butter
Mix the softened butter, garlic, parsley, Parmesan, salt and black pepper until evenly combined. Set aside 1 tablespoon for brushing over the baked bread.
6. Roll and fill the dough
Knock the air out of the risen dough. Roll it into a rectangle about 45 x 30 cm. Spread the garlic butter across the surface, leaving a 1 cm border. Scatter over the mozzarella.
7. Cut and arrange
Cut the rectangle into six long strips, then cut each strip into four squares. Stack the squares loosely and stand them upright in a greased 26 cm ovenproof skillet or round cake tin. Leave small gaps for the dough to expand.
8. Prove and bake
Cover the pan and leave it for 30 minutes. Heat the oven to 190°C fan or 210°C conventional. Bake for 25 to 30 minutes until deep golden. If the cheese colours too quickly, cover loosely with foil for the final 8 minutes.
9. Brush and serve
Brush the hot bread with the reserved garlic butter and add a little chopped parsley. Rest for 10 minutes before pulling the pieces apart.
Tips for soft, well-risen bread
- Use warm liquid around body temperature. Hot liquid can damage the yeast.
- Measure the flour with kitchen scales for a consistent dough.
- Knead until a small piece stretches thinly before tearing.
- Judge the first rise by size, not the clock. A cool room may take longer.
- Do not pack the dough pieces tightly because they need room to expand.
- Rest the bread for 10 minutes so the soft interior can settle.
Useful variations
- Extra herby: add 1 teaspoon dried oregano to the garlic butter.
- Chilli: add ½ teaspoon chilli flakes.
- Cheddar: replace half the mozzarella with mature Cheddar.
- No skillet: use a greased 23 cm round cake tin or a loaf tin.
- Individual rolls: roll up the filled dough, cut it into 12 rounds and arrange them in a baking tin.
What to serve with cheesy garlic bread
Serve it with tomato soup, pasta, salad or a tray of roasted vegetables. It also works beside our butter bean soup recipe. For a larger comfort-food meal, add homemade fish and chips.
Make-ahead instructions
Prepare and shape the bread, cover the pan and refrigerate it for up to 12 hours. Take it out 45 to 60 minutes before baking so the dough can lose its chill and become puffy.
You can also complete the first rise in the fridge overnight. Let the dough sit at room temperature for 20 minutes before rolling and filling it.
Storage and reheating
Keep cooled bread in a covered container at room temperature for 1 day or in the fridge for up to 3 days. Reheat at 170°C fan for 7 to 10 minutes. Cover it with foil for the first few minutes if the top is already dark.
Freeze individual portions for up to 2 months. Defrost at room temperature, then warm them in the oven until hot.
Frequently asked questions
Can I use plain flour?
Strong white bread flour gives the best rise and chew. Plain flour works, but the bread will be a little softer and less springy.
Why did my dough not rise?
The liquid may have been too hot, the room may be cold or the yeast may be old. Move the covered bowl to a warmer place and allow extra time.
Can I make garlic bread without cheese?
Yes. Leave out the mozzarella and add another 15 g Parmesan to the garlic butter, or omit all cheese.
Can I use pre-grated mozzarella?
Yes. Freshly grated mozzarella melts more smoothly, but a supermarket bag works well and saves time.
How do I know the bread is baked?
The top should be deep golden and the centre should no longer look wet or doughy. A probe thermometer inserted into the bread should read about 93°C.