Cheesy Garlic Focaccia
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
The most amazing, EASIEST homemade no knead cheesy garlic focaccia bread is brushed with garlic herb butter, covered in cheese, and baked to soft, chewy, cheesy, golden perfection.
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
If you’re a fan of cheesy garlic bread, prepare to meet your new obsession: cheesy garlic focaccia. I have no reservations about calling this the “best” cheesy garlic focaccia bread recipe.
This is truly a rare case where I don’t think “taste” enters into the equation. If “cheesy garlic bread” sounds good to you, then you simply CANNOT not love this recipe. It’s the cheesiest. It’s the buttery-garlickiest, it’s bakery-quality homemade soft, chewy, holey focaccia. There is no room for questioning here.
Just lookatthat cheesiness!
Of course, you can make good cheesy bread with a store bought baguette. I did this for years and was satisfied. But this is so incredibly easy, I don’t see myself going back there, honestly.
It’s also the ultimate pizza night companion. Every time we order (or make) pizza, there’s some (brief) back-and-forth about whether we need cheesy bread to go with it. The answer is always yes. I mean, what goes better with carbs and cheese than more carbs and cheese?
This is also probably the most low-maintenance focaccia recipe ever. A little advance planning and maybe 5 minutes of prep is all that’s required to make this garlicky cheese focaccia bread.
So whether you’re serving it as a snack, appetizer, side, or centerpiece for a meal, cheesy garlic focaccia is a guaranteed crowd-pleaser. Trust me, once you try it, you’ll never go back to store-bought again.
Ingredient Notes
All-Purpose Flour
This is your base for the cheesy garlic focaccia. It works perfectly for that soft, airy texture we all love. If you have bread flour on hand, you can swap it in for a slightly chewier bite, but it’s totally up to you and what you prefer.
Instant Yeast
Sometimes labeled as quick-rise or bread machine yeast, this is what gives your dough that lovely lift. If you only have active dry yeast, it works just as well. Just sprinkle it over the warm water and let it sit for about 15 minutes before combining with the other ingredients.
Warm Water
The water should be warm like a soothing bath (around 100-110°F). Be careful it’s not too hot, or it might kill the yeast.
Olive Oil
A drizzle of olive oil helps to keep the dough soft and moist while adding a subtle richness. Use good-quality extra virgin olive oil if you can – it makes a difference.
Butter
Melted butter brushed over the top brings that buttery goodness to every bite. It also helps the garlic and herbs stick to the bread. I like a good salted butter for this.
Garlic
Freshly minced garlic is the way to go for bold, aromatic flavor. You’ll make garlic butter with it for that classic garlic bread vibe.
Dried Italian Herbs or Oregano
These herbs add a savory, earthy touch that pairs beautifully with the garlic and cheese. Use whatever dried herbs you love or have on hand – Italian seasoning, oregano, or even a mix of basil and thyme all work great.
I also like to finish the bread with a sprinkle of fresh herbs like parsley or basil but that’s optional.
Shredded Mozzarella
Mozzarella is the classic choice for that gooey, stretchy cheese pull and a super cheesy focaccia bread. I prefer to shred it from a block, but pre-shredded will work too!
Feel free to experiment with other melting cheeses like fontina, provolone, or Monterey Jack. You can also mix half cheddar cheese with mozzarella.
Grated Parmesan
Parmesan adds a salty, nutty layer of flavor. It also gives the bread that golden, slightly crisp topping.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- In a large mixing bowl, combine the flour, yeast, and salt with a whisk. Pour in the warm water and mix with a wooden spoon until everything is well incorporated. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 8 hours, or up to 24 hours. During this time, the dough should double in size.
- When ready to bake, preheat your oven to 425°F and place a baking sheet on the middle to preheat while you prepare the bread.
- Scrape the dough out onto a large sheet of parchment paper and, with oiled hands, gently stretch it into an oblong or any shape you prefer. Poke the dough all over with a fork.
- In a small bowl, combine the melted butter, minced garlic, and dried herbs. Brush this garlic butter evenly across the surface of the dough. Evenly sprinkle the mozzarella and parmesan cheeses on top.
- Transfer the parchment sheet and dough to the preheated baking sheet in the oven and bake for 15–20 minutes, or until the cheese is golden brown and the bread is fully cooked.
- Once baked, remove the pan from the oven and let the bread cool for a couple of minutes before slicing. Slice into squares or sticks and sprinkle with chopped parsley or basil, and red pepper flakes, if desired. Serve on its own, with pizza or marinara sauce, or alongside a cozy bowl of soup.
Serving Suggestions
- This cheesy garlic focaccia is so flavorful it can be enjoyed as a standalone snack or appetizer.
- Serve it with pizza sauce, marinara, ranch dressing, or even a creamy sun dried tomato aioli for dipping.
- Pair it with pasta, lasagna, or a hearty bowl of soup like this easy tomato soup or this minestrone with orzo.
- You can slice it horizontally and use it as a base for sandwiches, layering it with meats, cheeses, or roasted veggies.
Storage Instructions
Store your leftover cheesy garlic focaccia in an airtight container or tightly wrapped in foil at room temperature for up to 2 days. For longer storage, you can keep it in the fridge in an airtight container and it will stay fresh for up to 5 days.
If you want to freeze this cheesy garlic focaccia, wrap individual slices tightly in plastic wrap and then place them in a resealable freezer bag. It can be frozen for up to 3 months.
More Recipes For Pizza Night
Cheesy Garlic Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast (quick rise or bread machine yeast)
- 1 teaspoon kosher salt
- 1 cup warm water
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 2 teaspoons dried Italian seasoning or basil, oregano etc.
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan cheese
Instructions
- In a large mixing bowl, whisk together the flour, yeast and salt. Add the warm water and stir until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24. The dough should just about double in size and be nice and bubbly.
- Preheat the oven to 425 F and place a large baking sheet (or pizza stone) onto the middle rack to preheat while you shape and prepare the dough.
- Scrape the dough onto a large sheet of parchment paper (it will be very soft). With oiled hands, spread it into an oblong shape, or whatever shape you like. Poke the dough all over with a fork.
- In a small bowl, stir together the melted butter, garlic and dried herbs. Brush the butter mixture evenly onto the dough. Sprinkle the dough evenly with the mozzarella and parmesan cheeses.
- Transfer the parchment sheet with the dough on it to the preheated baking sheet in the oven, and bake for 15-20 minutes until the cheese is golden brown and the bread is cooked through.
- Remove pan from the oven and let cool for a couple of minutes before slicing. Sprinkle with chopped parsley, or basil, and red pepper flakes if desired. Serve on its own, with pizza or marinara sauce, or with soup.
Hi I made the dough and it was just liquid
Followed all the instructions so I don’t know what went wrong
Hmmmm it is definitely a very soft dough, but it should still be workable! It sounds like maybe there wasn’t quite enough flour (or possibly a little bit too much water). Bread can be a little tricky, I find that depending on time of year, and humidity levels in my kitchen, I sometimes need to adjust the amount of flour by a little bit. If your dough looked much softer after mixing than in my pictures or video, I would have tried adding just a tablespoon or two of flour. Usually that will do the trick!
Hi Ann thank you for texting back I really don’t know what I did and I am very pleased to say I made it again and it was just delicious, did you say you can make up extra and freeze it . Don’t know if it was your recipe or not.
Regards
Eva
I’m so glad it worked out this time and thanks so much for letting me know! You can freeze the raw dough, just wrap it well in plastic. You can also freeze the already risen dough with cheese and all. Just prepare up to the point where you’d put it in the oven but put the baking sheet in the freezer instead, freeze till solid, wrap well and return to the freezer. So it’s kind of like a frozen pizza 🙂
Thank you so much Ann
I made this for Super Bowl night. My Grandson (13)said it was the best. I served it with marinara sauce. Actually everybody loved it. I didn’t have enough mozzarella cheese so I added some shredded Gouda cheese to make up the difference. I will use all mozzarella next time and I think it will be even better. What do you think about adding some garlic powder to the dough
Thank you for this great and easy recipe.
Laura VV
I am so happy to hear that (and now wishing I had thought to make it last night too!!). I think a little garlic powder in the dough would be great – maybe 1/4 teaspoon or so for a little flavor boost 🙂
The most incredible recipe! This is going to be repeated in my household for sure – YUM!
Oh YAY!!!!!! I’m so glad you liked it as much as we did. Thank you for letting me know!
Hi, I have tried this recipe three times now. First time it was perfect! Lovely! So went to do it again. And two more times when I cooked it again, the dough didn’t cook at all 🙁 the bread was raw. I don’t understand why. I did everything the same way. What do you think it could be?
Oh no! Is it possible the dough wasn’t rolled out quite thin enough? If the dough is too thick going into the oven, it might not cook all the way through. If you suspect the dough might not be fully cooked (like the edges are still white), but the cheese is already browned, you can just lay a sheet of foil over the whole thing and give it a few more minutes in the oven. I hope this helps!
Oh thank you so much for a quick response! The first time was just perfect. I left a pic with review too. Just wish I knew what I did wrong. But thank you I will try that. I don’t like to give up on it straight away! 🙂
Thank you for asking the question! I hope it works, but let me know if you have any other issues 🙂