Homemade Cheesy Garlic Bread

When I took stock of my refrigerator the other day I noticed I had quite a bit of miscellaneous cheese hanging out waiting to be eaten (does this happen to anyone else??). I don’t know why I ended up with three half blocks of cheese, but I thought that was as good of an excuse as any to make some Cheesy Garlic Bread. Plus I haven’t had pizza in FOR-EV-ER and cheesy garlic bread is basically just like cheese pizza with the sauce served on the side, right? Right.

Make this super easy Thick & Rich Pizza Sauce to dip the Cheesy Garlic Bread in. They’re a match made in heaven. ❤️

Cheesy Garlic Bread vs. Cheese Pizza

I did do one thing differently for this Cheesy Garlic Bread than I would for cheese pizza, and that was to bake it at a slightly lower temperature. I wanted my Cheesy Garlic Bread to stay soft and fluffy, so I baked it slightly lower and slower to give the dough time to puff up in the oven. When baking at a super high pizza temperature (like 450ºF) the dough tends to crisp up and get crunchy on the outside before it has a chance to really get lofty. So, I lowered the temp just a smidge to 375ºF.

What Type of Cheese Should I Use?

Normally I’d use full-fat mozzarella for anything pizza related because it’s rich and has a wonderful “pull” when it’s melted. But, since I was trying to use up cheese I already had, I used a mix between a really buttery Mexican cheese (that tasted a lot like Monterey Jack) and cheddar. They don’t stay quite as soft as mozzarella when baked, but it was still super delicious. I also used a scant 1 Tbsp grated Parmesan and I have to say that even that small amount made a big difference, so don’t skip the Parm if at all possible. You can add more Parmesan if you like, but don’t skip it.

How to Make Cheesy Garlic Bread – Step by Step Photos

Begin by dissolving 2 tsp yeast (instant or active dry) and 1 Tbsp sugar in 3/4 cup warm water. Let the mixture sit for 5 minutes, or until it develops a layer of thick foam on top, like in the photo above.

While waiting for the yeast to proof, combine 1 cup of the all-purpose flour with 3/4 tsp salt in a bowl. Pour the yeast mixture and 1 Tbsp olive oil into the bowl with the flour and salt.

Stir the mixture until it’s smooth and relatively lump free.

Begin stirring in more flour, about 1/3 cup at a time, until it forms a ball of dough (about 2 cups total flour). Then turn it out onto a lightly floured surface and begin to knead the dough. Try not to add much flour as you knead to prevent the dough from becoming stiff. Knead for about 5 minutes, or until the dough is smooth and no longer sticky.

Place the kneaded dough back in the bowl, cover with plastic wrap, and let it rise for one hour, or until it’s double in size (this photo is after kneading, before rising).

Once the dough has risen, begin preheating the oven to 375ºF. Sprinkle a generous amount of cornmeal onto a baking sheet. Punch the risen down down, then stretch it out onto the baking sheet. To help handle the dough without it sticking to your hands, either dust your hands with flour or use a drop or two of olive oil to coat your hands and the dough.

Add 2 Tbsp butter and one clove of minced garlic to a small bowl. Microwave for 30 seconds or until the butter is melted.

Brush the butter and garlic mixture over the stretched dough, from edge to edge.

Sprinkle 1 Tbsp grated Parmesan over the garlic butter, then top with 1 cup shredded cheese. Mozzarella is best, but I used a mix of cheddar and a Monterey-Jack-like cheese and it still worked beautifully.

Bake the Cheesy Garlic Bread for about 15 minutes, or until the cheese is melted and just beginning to turn golden brown on the edges. 

Slice the Cheesy Garlic Bread once lengthwise down the center, then across into 10 1-inch strips. (I garnished with a bit of chopped parsley for visual effect, but you don’t need that for flavor).

YUMMMM. 🧀🧀🧀