Why You’ll Love This Recipe

I enjoy how simple yet impressive this recipe is — it takes just a few minutes to mix, slice, and assemble. I like that it’s perfect for sharing, and every slice comes out buttery, garlicky, and stuffed with cheese. I also appreciate how adaptable it is, making it great for weeknights, gatherings, or serving alongside pasta, soups, and salads.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

100g butter, softened
3 cloves garlic, crushed
30g parmesan, grated
Handful of parsley, chopped
1 large crusty loaf
100g mozzarella, grated

Directions

1. I preheat the oven to 180°C fan bake.

2. In a large bowl, I mix the softened butter, crushed garlic, grated parmesan, and chopped parsley until fully combined.

3. I slice the loaf about 1.5cm thick, making sure not to cut all the way through so the loaf stays intact.

4. I spread the butter mixture over both sides of each slice, then stuff the grated mozzarella between the slices.

5. I wrap the entire loaf tightly in foil.

6. I bake it for about 30 minutes, until the butter melts and the mozzarella becomes beautifully stringy.

7. I keep the bread wrapped in foil until serving and enjoy it piping hot.

Servings and Timing

This recipe yields 1 loaf, which typically serves about 6–8 people depending on appetite. Prep time is about 15 minutes, and cook time is 30 minutes, bringing the total to approximately 45 minutes.

Variations

I sometimes add a pinch of chili flakes for a spicy kick. I also like swapping mozzarella for cheddar or adding extra parmesan on top for a deeper cheesy flavor. For an herby twist, I occasionally mix in basil or chives along with the parsley. A garlic-herb butter with roasted garlic also works beautifully for a richer taste.

Storage/Reheating

If I have leftovers, I wrap them tightly and store in the refrigerator for up to two days. To reheat, I warm the wrapped loaf in the oven at 160°C until hot and melty again. I avoid microwaving it because it softens the crust too much. This bread is best enjoyed fresh, but it reheats well when wrapped properly.

FAQs

Can I make this ahead of time?

Yes, I prepare the loaf up to the baking step, wrap it in foil, and refrigerate it. I bake it just before serving.

Can I freeze the garlic bread?

Yes, I assemble it, wrap it tightly, and freeze it. I bake it from frozen, adding a few extra minutes.

What type of loaf works best?

I prefer a large, crusty loaf because it holds up well to the butter and cheese.

Can I use garlic powder instead of fresh garlic?

Yes, though I prefer fresh. If using garlic powder, I add it gradually and taste the butter mixture.

Can I add more cheese?

Absolutely. I often add extra mozzarella or parmesan for extra richness.

How do I keep the bread from drying out?

Keeping it wrapped in foil while baking helps retain moisture and melt everything evenly.

Can I make it vegan?

Yes, I use vegan butter and vegan cheese alternatives.

Can I add herbs to the butter mixture?

Yes, parsley, basil, oregano, or chives all work very well.

Can I use pre-shredded cheese?

Yes, though freshly grated tends to melt more smoothly.

Can I bake it unwrapped?

I prefer baking it wrapped for even melting, but unwrapping it during the last few minutes can crisp the top if I want more texture.

Conclusion

I love making this cheesy garlic bread because it transforms simple ingredients into something warm, comforting, and incredibly satisfying. Every slice bursts with buttery garlic flavor and stretchy cheese, making it perfect for sharing at the table or serving alongside my favorite meals. It’s a recipe I come back to again and again because it never fails to impress.