This garlic bread with cheese is my go-to when I want something warm, comforting, and ridiculously easy to make. I mean, who can resist a loaf that’s bursting with cheesy pockets and swirls of garlicky herbs? Not me, that’s for sure. The smell alone is enough to make everyone hover around the kitchen like they’re waiting for the gates to open at a concert.

I first started making this on rainy afternoons when I needed a pick-me-up that didn’t take all day. No yeast means no long rising times, no stress, and no, you don’t have to be a master baker to pull this off. It’s the kind of bread that feels special but still works for a Tuesday night dinner.

And honestly, part of the fun is how rustic it looks. Cheese peeking out here and there. Golden edges that beg to be pulled off and eaten before it even hits the table. I’ll admit, I’ve been guilty of cutting into it while it’s still a little too hot, but trust me, once you make it, you’ll understand why patience is overrated.

WHY YOU WILL LOVE THIS RECIPE

No yeast, no waiting – You can have this bread ready in just over an hour from start to finish. No kneading, no rising time, and no fancy equipment needed.
Cheesy pockets in every bite – I layer the cheese so it melts in random spots, giving you that gooey surprise whether you slice from the middle or the end.
Flavor that hits you right away – The garlic and herbs aren’t just sprinkled on top, they’re swirled into the batter so every bite is loaded with flavor.
Works with almost any meal – It’s perfect next to pasta, soups, roasted meats, or even as a quick snack. I’ve even had it for breakfast with eggs.
Beginner-friendly recipe – If you can stir batter and swirl a spoon, you can make this bread. The batter is forgiving and still turns out great even if you’re not exact with measurements.
Crowd-pleasing comfort food – I’ve yet to meet anyone who turns down a slice. It’s one of those recipes that gets people asking for seconds before they finish the first piece.

INGREDIENTS FOR GARLIC BREAD

Herb and garlic swirl

2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp dried oregano
1/2 tsp dried thyme
2 garlic cloves, crushed or finely grated
3 tbsp extra virgin olive oil
1/2 tsp cooking salt or kosher salt (halve if using fine table salt)

Dry ingredients

2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda (bi-carbonate soda), or 3 1/2 tsp baking powder as a substitute
3/4 tsp cooking salt or kosher salt (halve if using fine table salt)

Wet ingredients

1/2 cup plain yogurt, Greek or regular, full fat and unsweetened
3/4 cup milk, full fat preferred
2 large eggs (50–55 g each)
3 1/2 tbsp (50 g) unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated

Cheese

7 oz (200 g) block of halal-certified cheddar or tasty cheese, cut into 3 mm thick slices in varying widths for a mix of ribbons throughout

STEP BY STEP INSTRUCTIONS

STEP 1) Preheat the oven to 180°C/350°F and grease a 21 x 11 x 7 cm loaf pan, then line it with baking paper.
STEP 2) Mix the herb and garlic swirl ingredients in a small bowl until it forms a thick, spoonable paste.
STEP 3) In one bowl whisk together the dry ingredients, and in another whisk the wet ingredients until smooth.
STEP 4) Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined.
STEP 5) Spoon one third of the batter into the pan, dollop on one third of the herb mixture, swirl it lightly with a knife, then tuck in one third of the cheese slices.
STEP 6) Repeat the layering process two more times, letting some cheese and herbs peek out for a rustic look.
STEP 7) Bake for 30 minutes, cover loosely with foil, and bake another 20 minutes until a skewer in the center comes out clean.
STEP 8) Cool in the pan for 5 minutes, then turn out onto a rack and let it cool at least 10 more minutes before slicing.

EXPERT COOKING TIPS

Cut the cheese unevenly. Using slices of different widths gives you random cheesy pockets throughout the loaf, which makes every bite a little surprise.
Don’t overmix the batter. Stir just until the wet and dry ingredients are combined. Overmixing will make the bread dense instead of soft.
Let the herbs show. When you layer the herb mixture, don’t try to hide it completely. Exposed herbs bake up beautifully and add extra flavor to the crust.
Check early for doneness. Every oven is a bit different, so start checking with a skewer around the 45-minute mark to avoid overbaking.
Slice after cooling slightly. If you cut the bread while it’s too hot, the cheese will run out and the texture can get gummy.

RECIPE FAQ

Can I use shredded cheese instead of slices?

Yes, you can use about 2 cups of shredded cheese. Just mix it into the batter after combining the wet and dry ingredients, then pour the batter into the pan as usual.

What’s the best way to store leftovers?

Keep the bread in an airtight container at room temperature for up to 4 days. After that, refrigerate it and warm slices in the toaster or oven to freshen them up.

Can I freeze this bread?

Absolutely. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature, then reheat in the oven for a few minutes.

Can I make it ahead for a party?

Yes, bake it earlier in the day, let it cool, then wrap it in foil. Warm it in the oven before serving so the cheese gets melty again.

HOW TO SERVE THIS GARLIC BREAD

I love this bread fresh out of the oven when the cheese is still gooey and the crust has that slight crunch. Slice it thick and serve it with pasta dishes, hearty soups, or alongside a fresh salad for balance. It’s also amazing as a snack on its own, especially if you pair it with a little dipping sauce like marinara or even a light herbed olive oil.

If you’re hosting, try cutting it into smaller chunks and serving it on a board with meats, cheeses, and olives. It disappears fast, so you might want to make two loaves if you’ve got a crowd. And yes, I’ve even been known to have a slice for breakfast with scrambled eggs — no regrets there.

HOW TO STORE AND REHEAT LEFTOVERS

If you’ve got leftovers, wrap the bread in foil or pop it into an airtight container. It will stay fresh at room temperature for about 4 days. For longer storage, keep it in the fridge, but make sure to bring it back to room temperature or reheat it before eating so the texture stays soft.

To reheat, you can toast individual slices or wrap the whole loaf in foil and warm it in a 160°C/320°F oven for about 10 minutes. This brings the cheese back to life and makes the crust just a little crispy again. Avoid microwaving if you can, since it can make the bread rubbery.

And that’s how I keep my garlic bread with cheese tasting just as good as the day it came out of the oven. There’s something so satisfying about pulling out a warm, fragrant loaf, slicing it up, and watching everyone dive in without hesitation. It’s comfort food that works every time.

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