Cheesy Garlic Bread [The BEST Ever]

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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!

Cheese garlic bread sticks being pulled apart

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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?

Cheesy garlic bread sliced on a wooden cutting board

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!

And then check out the video at the bottom of this post to see how simple it is!

How to Make the Best Cheesy Garlic Bread

Make the easiest no knead dough

  1. In a large bowl, mix together the flour, yeast, and salt.
  2. Add the warm water and mix until well-combined.
  3. Cover and refrigerate overnight, or for up to 24 hours. It should double in volume.
  4. Scrape the (very soft) dough onto a generously floured counter and turn it over to coat with flour.
Focaccia dough being mixed together, and rising

Garnish and Bake the Bread

  1. Sprinkle the dough with olive oil and, with your hands, spread it out into an oblong shape onto a parchment-covered baking sheet. Poke it it all over with a fork. It should be about 1/2 an inch thick.
  2. 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.
  3. Sprinkle the dough with 1 1/2 cups shredded mozzarella and 1/2 cup shredded parmesan.
  4. bake in a 425 F oven for about 20-25 minutes until deep golden brown and bubbly. *If you’re worried the dough might not be cooked all the way through (if the edges are still light-colored, lay a sheet of foil across the top to stop the cheese from burning, and return to the oven for a few minutes.
Process shots for brushing garlic oregano butter onto focaccia dough, and sprinkling cheese on top before baking

Let it cool for a minute or two, slice into squares or sticks and sprinkle with parsley if desired.

homemade cheesy garlic bread on a baking sheet, and sliced into sticks on a wooden cutting board and sprinkled with parsley

Serve plain or with pizza sauce or marinara on the side for dunking.

Cheese garlic bread sticks sliced on a wooden cutting board

P. S. It re-heats very well.

Enjoy!! xx

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! ↓↓↓

Cheese garlic bread sticks being pulled apart

If You’re Planning a Pizza Night, Here are a Few More Recipes you Might Like

Classic Pepperoni Pizza

Buffalo Chicken Pizza

Homemade Pizza Dough

Homemade Pizza Sauce

And if you’re looking for even more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

Cheese garlic bread sticks being pulled apart

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.
5 from 3 votes
Print Pin Rate Save
Course: Appetizer, Side
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Rising Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8 servings per loaf
Calories: 235kcal
Author: Ann Otis


  • 2 cups all-purpose flour
  • 1 teaspoons instant yeast (quick rise or bread machine yeast)
  • 1 teaspoon kosher salt
  • 1 cups warm water
  • 1 teaspoon olive oil
  • 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 almost double in size.
  • Preheat the oven to 425 F and line a 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.
  • Transfer the dough to the prepared baking sheet. Drizzle with olive oil. With your 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 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 but the dough isn't fully cooked.
  • 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.



Serving: 1piece | Calories: 235kcal | Carbohydrates: 25g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 544mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 181mg | Iron: 1.6mg
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    1. 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!

      1. 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.

        1. 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 🙂

  1. 5 stars
    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

    1. 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 🙂

      1. 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?

        1. 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!

          1. 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! 🙂

5 from 3 votes (1 rating without comment)

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