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. (Need a classic version instead? Try my garlic bread recipe.) 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. ❤️
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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.
Homemade Cheesy Garlic Bread
Servings 5 4 pieces eachIngredients
DOUGH
- 3/4 cup warm water ($0.00)
- 1 Tbsp sugar ($0.05)
- 2 tsp Active Dry or instant yeast ($0.18)
- 1 Tbsp olive oil ($0.13)
- 2 cups all-purpose flour (plus some for dusting) ($0.34)
- 1/2 Tbsp salt ($0.05)
- 2 Tbsp cornmeal ($0.03)
TOPPINGS
- 2 Tbsp butter ($0.26)
- 1 clove garlic, minced ($0.08)
- 1 Tbsp grated Parmesan ($0.10)
- 1 cup shredded cheese* ($1.25)
Instructions
- Combine the warm water, sugar, and yeast in a bowl and stir until the yeast and sugar are dissolved. Let them sit for about 5 minutes, or until the mixture develops a layer of foam on top.
- While the yeast is proofing, combine 1 cup of the flour and the salt in a large bowl. Stir to combine.
- Pour the yeast mixture and olive oil into the bowl with the flour and salt. Stir until the slurry is smooth and free of lumps. Begin adding more flour, about 1/3 cup at a time, until the mixture turns into a ball of dough (about 2 cups total flour).
- Turn the dough out onto a clean surface that is lightly dusted with flour. Knead the dough until it is smooth and no longer sticky, adding only small amounts of flour as you go (about 5 minutes total). Return the ball of dough to the mixing bowl, cover with plastic, and let sit for one hour or until double in size.
- Preheat the oven to 375ºF. Prepare a baking sheet by sprinkling a liberal amount of cornmeal over the surface (about 2 Tbsp). Punch down the risen dough, then stretch it over the baking sheet, leaving the dough about 1/4-1/2 inch thick.
- Place the butter and minced garlic in a small dish and microwave for 30 seconds or until the butter is melted. Brush the butter and garlic mixture over the surface of the dough. Sprinkle the grated Parmesan over the butter and garlic. Finally, add the shredded cheese in an even layer over everything.
- Bake the bread for about 15 minutes in the preheated oven, or until the cheese is melted and is just beginning to turn golden brown on the edges. Once baked, slice the Cheesy Garlic Bread down the center lengthwise, then across into ten strips, about 1-inch wide. Serve with pizza sauce for dipping.
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Notes
Nutrition
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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. 🧀🧀🧀
I made this tonight for dinner ! It came out SO GOOD. My boyfriend couldn’t stay away from the pieces ! I changed little things about it ( just hoping for the best) and I think it worked for me! I rolled out the dough with a rolling pin ( super lightly because I didn’t want to knock out too much of the rise) and I did Gouda, park, sharp cheddar, pepper jack and mozzarella on top. (I freaking love cheese). Thanks for this amazing recipe!! I will never buy cheesy bread again.
I impulsively made this at 10pm, it wasn’t done till 1am and it definitely didn’t take 15 minutes in the oven it took 30. Either then that it was super good although I did three cloves instead of one. I used mostly pizza mozzarella with a little bit or medium cheddar. And I added flaky salt to the edges with no cheese. I scared my dad Cause he walked into the kitchen at 1am with his two kids just sitting on the couch eating cheesy bread lol. Will definitely made again just probably not so late.
Wow!! It was so very soft and fluffy white inside and just perfect on the edges This was so very good, I served it with Rigatoni Pasta. Thank you for teaching me how to bake it!! Great instructions easy to follow.
Thanks for the recipe. I just tried this today. But can I ask why is my bread blowing up when baking? What must be the problem? It’s looks puffier rather than flat. I followed the recipe altho I used instant yeast.
Hmm, I’m not sure why yours is getting so puffy, but perhaps you could try stretching it thinner, or pricking it a few times with a fork before baking to help keep the bubbles to a minimum.
My first attempt didn’t go so beautifully. My daughter wanted to help and I thought I could scoop out the extra flour she added 😂 but I made it again today and it’s rising! So ready to dive in. Hopefully it comes out as beautiful as everyone else’s!
Fantastic! Followed everything to T. My daughter thought I ordered it. Wonderful recipe and I followed the dough recipe for pizza dough and was also fantastic! Thanks for sharing this is a definite keeper!
Can I use the stand mixer to work on the dough? Thanks.
Yes you can.
This turned out great. We all enjoyed it. Simple to do- I just had to remember to start a little earlier than I usually do. I didn’t have grated Parmesan so I used shredded. We will make it again.
made this today and it was gone in seconds!!!! best recipe ever, will never go back to store/restaurant bought cheesy bread. my family is requesting i make it every day lol
I made this bread and it turned out so well. It was crisp on the outside yet fluffy on the inside. I would never buy cheesy bread again thank you so much so sharing this amazing recipe.
I just made this recipe today, only the second bread I’ve ever made. Super clear, easy instructions, and it was VERY good!! Never buying it from a pizza place again, this is so much nicer. Thanks!
If you don’t have any olive oil can you substitute a different oil for example vegetable oil or canola
You could use canola or melted butter.
Oh my g this is beautiful it smells great taste devine…thanks for the recipe
What if you don’t have cornmeal on hand
Hi Tia! You could just put down some extra flour.
Just made this Garlic Bread Recipe and it turned out so well!
Here’s a snap of it: https://imgur.com/a/8fib9CA
Can’t have too much cheese!
I added some rosemary to one section of it because I love that Garlic and Rosemary combination too
I think if I made it next time I’ll be a little more generous with the Garlic but this is probably the most successful bread recipe I’ve ever made
That is gorgeous Chloe! Great work!
This is such a lovely recipe, thank you for sharing! Can I use wholewheat instead of AP flour, and would the proportion change?
I would only suggest substituting up to half of the AP flour for whole wheat. Any more than that and it will have too much of an affect on the texture and density of the bread.
I’ve been looking at these packets of yeast I bought on a whim for a while now. To be honest, I’ve never used yeast before and was quite nervous.
The process was simple enough making the dough; the yeast must be different now. I remember people saying the water had to be exactly 200 degrees (F).
My dough was still a tad sticky when I finished kneading it, but I didn’t want to add anymore flour to make it tough. I let it rise anyway.
Pressed it out on the baking pan with parchment, didn’t have cornmeal.
Turned out beautifully. Had a very rustic look. My son gave me a thumbs up and he wouldn’t let it cool down.
Thank you, Beth! I’m not scared of dry yeast any longer!
Awesome!! I’m so glad it turned out well for you and you’ve been initiated into yeast breads! :)