If you’re looking for the absolute best cheesy garlic bread, look no further. The most amazing, EASIEST homemade no knead foccacia bread is brushed with garlic herb butter, covered in cheese, and baked to soft, chewy, cheesy, golden perfection.
I have no reservations about calling this the “best” cheesy garlic bread. 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 foccacia . There is no room for questioning here. It’s the best. cheesy. garlic. bread.
Just lookatthat cheesiness!
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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.
My BFF and I occasionally order pizza on girl’s nights when we just want to relax without cooking a meal. There’s always 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 probably the most low-maintenance bread recipe ever. A little advance planning and maybe 5 minutes of prep is all that’s required to make the bread. Here are the deets!
How to Make the Best Cheesy Garlic Bread
Make the easiest no knead dough
- In a large bowl, mix together the flour, yeast, and salt.
- Add the warm water and mix until well-combined.
- Cover and refrigerate overnight, or for up to 24 hours. It should double in volume.
- Scrape the (very soft) dough onto a generously floured counter, turn it over, and divide it in two. At this point you can make 2 loaves, or wrap one half in plastic wrap, put in a freezer bag and freeze for later. It freezes perfectly! And then you can make it on a whim!
Garnish and Bake the Bread
- With oiled fingers, spread the dough out onto a parchment-covered baking sheet, into whatever shape you like, and poke it it all over with a fork. It should be about 1/2 an inch thick.
- Melt some butter and stir in some minced garlic and dried Italian herbs (I just used oregano). Brush the butter mixture evenly onto the dough.
- Sprinkle the dough with 1 1/2 cups shredded mozzarella and 1/2 cup shredded parmesan.
- bake in a 425 F oven for about 20-25 minutes until deep golden brown and bubbly.
Let it cool for a minute or two, slice into squares or sticks and sprinkle with parsley if desired.
P. S. It re-heats very well.
Sound good to you? If you make this cheesy garlic bread, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later! ↓↓↓
If You’re Planning a Pizza Night, Here are a Few More Recipes you Might Like
Products I Used to Make this Cheesy Garlic Bread
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Cheesy Garlic Bread
The most amazing, EASIEST homemade no knead foccacia bread is brushed with garlic herb butter, covered in cheese, and baked to soft, chewy, cheesy, golden perfection.
- 4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast (quick rise or bread machine yeast)
- 2 teaspoon kosher salt
- 2 cups warm water
- 2 tablespoon butter melted
- 2 cloves garlic minced
- 2 teaspoons dried Italian herbs or dried oregano
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan cheese
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 at least double in size.
Preheat the oven to 425 F and line a large baking sheet with parchment paper. Generously flour a countertop and turn the dough out onto it (it will be very soft), turning once to coat with flour. With a pastry cutter or large knife, divide the dough in half.
Transfer one half of the dough to the prepared baking sheet (the other half can be frozen*, or you can make 2 loaves). With oiled fingers, 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 baking sheet to the oven and bake for 20-25 minutes until the cheese is golden brown and the bread is cooked through (you can make a small cut in the center to test for doneness if you're not sure). Cover pan loosely with foil toward the end of cooking if the cheese is browning too fast.
Remove pan from the oven and let cool for a couple of minutes before slicing. Sprinkle with chopped parsley if desired and serve plain, with pizza or marinara sauce, or with soup.
*To freeze the extra dough, wrap in plastic wrap and put in a freezer bag. Freeze for up to 3 months.