The best-ever cheesy garlic bread

The best-ever cheesy garlic bread

This herby, cheesy garlic bread beats those supermarket baguettes hands down. The bright green garlic-and-parsley butter provides a hit of colour, which shines through the molten double-cheese topping. Try adding a few chilli flakes to cut through the rich flavours (and if you have some to hand, a drizzle of hot honey works wonders).

The best-ever cheesy garlic bread

Use the same flatbread dough to make these delicious Turkish-style lamb flatbreads.

  • Serves icon Serves 6
  • Time icon Prep time 10 min. Cook time 2-12 min per flatbread (depending on method)

This herby, cheesy garlic bread beats those supermarket baguettes hands down. The bright green garlic-and-parsley butter provides a hit of colour, which shines through the molten double-cheese topping. Try adding a few chilli flakes to cut through the rich flavours (and if you have some to hand, a drizzle of hot honey works wonders).

Use the same flatbread dough to make these delicious Turkish-style lamb flatbreads.

Nutrition: per serving

Calories
772kcals
Fat
36g (22g saturated)
Protein
16g
Carbohydrates
96g (0.5g sugars)
Fibre
0.5g
Salt
3.8g

Before you start

Make ahead You can make the butter up to 3 days in advance and keep it in the fridge. It also freezes well.

To make this recipe, you’ll also need a batch of our flatbread dough.

Easy swaps Most supermarkets sell ready-made garlic confit these days, but you can make your own easily. Just put a bulb’s worth of peeled garlic cloves in a tiny heatproof dish (a dariole mould is good) and cover with oil. Gently cook in a 120°C oven for 2 hours, then cover, chill and eat within a week.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

Before you start

Make ahead You can make the butter up to 3 days in advance and keep it in the fridge. It also freezes well.

To make this recipe, you’ll also need a batch of our flatbread dough.

Easy swaps Most supermarkets sell ready-made garlic confit these days, but you can make your own easily. Just put a bulb’s worth of peeled garlic cloves in a tiny heatproof dish (a dariole mould is good) and cover with oil. Gently cook in a 120°C oven for 2 hours, then cover, chill and eat within a week.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

Ingredients

  • 6 garlic cloves, finely grated
  • 30g flatleaf parsley, roughly chopped
  • 3 tbsp roasted garlic confit from a jar (see Easy Swaps)
  • 250g unsalted butter, softened
  • Fine semolina or plain flour to dust
  • 1 batch flatbread dough in 6 balls, at room temperature
  • 250g grated mozzarella
  • 250g grated mild cheddar
  • Chilli flakes to sprinkle (optional)

Specialist kit

  • Baking stone, or try the double baking tray trick (see ‘before you start’)
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Method

  1. Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C).
  2. Meanwhile, put the grated garlic, parsley, garlic confit and butter in a food processor and whizz until smooth (you can do this in a bowl if you finely chop the parsley first). You want the butter to be very, very soft so if it’s still a bit stiff, add a splash more oil from the garlic confit jar (or olive oil).
  3. Dust a work surface with semolina or flour and stretch out a dough ball. Spread the surface liberally with the garlic and herb butter. Scatter over one sixth of the mozzarella and cheddar, leaving a thin border, then add a sprinkle of chilli flakes if you like. Cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
  4. Brush the crust of the bread with a little more butter, then cook the rest of the flatbreads in the same way.

Nutrition

Nutrition: per serving
Calories
772kcals
Fat
36g (22g saturated)
Protein
16g
Carbohydrates
96g (0.5g sugars)
Fibre
0.5g
Salt
3.8g

Buy ingredients online

Recipe By:

Tom Shingler
Head of food, delicious.

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