
The best-ever cheesy garlic bread
- Published: 30 Jan 25
- Updated: 6 Feb 25
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.
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’)
Method
- 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).
- 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).
- 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.
- Brush the crust of the bread with a little more butter, then cook the rest of the flatbreads in the same way.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 772kcals
- Fat
- 36g (22g saturated)
- Protein
- 16g
- Carbohydrates
- 96g (0.5g sugars)
- Fibre
- 0.5g
- Salt
- 3.8g
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