Cheesy garlic bread

Cheesy garlic bread

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(89 ratings)

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 cloves, crushed
  • 25g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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9th May, 2011
I had a go at making the bread with my sister it was a sucess! We both thought it was really yummy!
4th Apr, 2011
10 people went crazy over this bread last night. Very tasty!
6th Mar, 2011
Absolutely perfect! The best bread I have ever baked, yet so simple. Love love love.
1st Feb, 2011
Do you need to flour, grease or line the swiss roll tin?
8th Jan, 2011
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.
3rd Oct, 2010
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.
29th Sep, 2010
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?
10th Sep, 2010
Really easy to make! Needs a bit more garlic butter though and I swapped to Mozzarella...Yum!
6th Sep, 2010
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.
15th Aug, 2010
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.


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