Cheesy garlic bread

Prep: 20 mins Cook: 30 mins Plus rising


Cuts into 12 squares
This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues

Nutrition and extra info

  • Vegetarian

Nutrition: per square

  • kcal215
  • fat7g
  • saturates3g
  • carbs33g
  • sugars2g
  • fibre1g
  • protein7g
  • salt0.61g
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  • 500g strong white bread flour
  • 7g sachet/1½ tsp fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tsp salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey
  • 2 garlic clove, crushed
  • 25g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • handful thyme leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.

  2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.

  3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.

  4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

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Comments (68)

rachelmoss's picture

The bread base for this came out really nicely.

naaz83's picture

Made this twice now, first time followed the recipe to a T and it wasn't garlicy enough for us. So made it again today and added some papprika, 2 cloves of crushed garlic and 50g of grated cheese in the dough and then 3 cloves of garlic on top with the butter and cheese... AND Oh MY!!!! i have only a small square left!!!! it was lush!!! 3 of us just devoured it! :) Very good recipe just needs to be tweeked for own personal taste!!!!

agnesbl's picture

Excellent recipe, simple but so delicious.I have made it twice already and l'm loving it more every time.

laurasteenhuis's picture

I made this bread as an appetizer for my dinner party. It went down well, but I did think the bread was a bit dry and lacked some flavour. However, this could be due to the fact that I let the bread rise for roughly 4 hours, which might be too long? I think I will try making it again but only let it rise for 40 minutes as suggested. Perhaps a little more salt and garlic would be nicer as well. :)

katieredfern124's picture

I had a go at making the bread with my sister it was a sucess! We both thought it was really yummy!

dcnatalie's picture

10 people went crazy over this bread last night. Very tasty!

_sari_'s picture

Absolutely perfect! The best bread I have ever baked, yet so simple. Love love love.

gillianskillen's picture

Do you need to flour, grease or line the swiss roll tin?

bevsyw's picture

Hi Viv

Yes this mixture happily goes into the bread machine (Liquid first then dry on top). I put mine on a 500g loaf size and then onto the dough setting (About 1hr 20 in my machine).
Once done I lightly oiled (With olive oil) a rectangle roasting tin and spread/stretched out the dough.
I then added the toppings, covered with cling film to rise which is did to nearly double, then cooked as per the recipe.
It was a total triumph being just like something you buy from the supermarket about 2" thick!. Going to make it again but maybe add slightly more salt and will try adding some fried onions to the mix.

nikkburns's picture

Quick and easy to make and very tasty! Didn't have any fresh herbs to hand but added a little dried thyme, oregano and a sprinkle of sea salt and it was delicious. Will definitely be making it again. Went very well with the hearty pasta soup recipe.

ellenscott's picture

Top marks! Love recipes that are this simple, but with such a great result. I used an extra clove of garlic, but I'd still like a stronger flavour. I wonder if anyone put the garlic into the bread?

leanne_crowley's picture

Really easy to make! Needs a bit more garlic butter though and I swapped to Mozzarella...Yum!

saracen_nuts's picture

I am the same as FI this was the first time i have made bread by hand and it came out really well. Like others have said it duz not last long at all very scrumy. More garlic for me next time.

kittydowner's picture

It's a success! I just had my 1st bite and it was good. Relatively easy to make. The texture is more like a focaccia bread. Instead of mixing the garlic and butter together, I just dripped them on separately which was a mistake as the garlic went a bit dry if not somewhat bitter in taste. Used dried thyme. All was good. Will try it again.

leandas2007's picture

I have rated this before, but I wanted to put on a comment to say that myself and my family like quite a strong garlic taste so I have started to use Garlic infused olive oil in the bread and lurpack garlic butter on the top. My children now want me to make it with nearly everything I cook!!!

mel1989's picture

Bread turned out really welll but will be adding more garlic the next time as think it lacked in taste a bit.

vlever2's picture

This was fantastic! I made it for my boyfriend's parents and they took half of it home at the end of the night! I am just about to make it again! Yummy yummy! : )

fridaygirl's picture

First time I have made bread and was a total success!
Made it with my mixer, which saved time, and will not be buying garlic bread ever again!
Quite fancy the idea of adding sundried tomatoes to the mix next time.
Highly recommended

leandas2007's picture

V.easy to make, the result was v. light and tasty garlic bread. I made it to go with Moroccan Meatballs for an Easter buffet, both went down really well and I will make both again. The bread would be gr8 with soup also :o)

rvl100's picture

Does anyone know if i can make the dough in advance the night before? Will this affect the taste?


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