If you are looking for the ultimate cheesy, crowd-pleasing appetizer, this Stuffed Garlic Bread is about to steal the show. This is a recipe that never lasts long once it hits the table. I have tested this. multiple times to get the perfect balance of garlic, butter, and cheese packed into every bite. It always is the star of the table when I serve it.
One thing I love is baking sourdough bread, and that is exactly what makes this stuffed garlic bread extra special. The sturdy crust and chewy interior of sourdough hold up perfectly to the garlic butter and cheese. You might like my Wood-Fired Sourdough Pizza or my Pumpkin Sourdough Bread. Using a homemade sourdough loaf for this recipe adds incredible flavor and texture, but remember, any good crusty round loaf will work beautifully.
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Why you will love this recipe
- Fast and Easy- Just slice, stuff, and bake. No complicated steps required.
- Crowd-pleasing Appetizer - I love watching people enjoy this appetizer. They will always ask for it.
- Loaded with Flavor - Garlic butter, herbs, and three cheeses make every bite rich and delicious.
- Perfect for Sharing - The pull-apart style makes it great for parties and gatherings.
Reader Review: "Heaven on Earth! The garlicky cheesy goodness has me sold!" -Sid
Choosing the right Loaf
For this checkerboard-style garlic bread recipe, you will want a loaf that's sturdy enough to hold its shape when cut but soft enough to soak up the buttery, garlicky mixture!
Here are some options to choose from:
- Sourdough - The tangy flavor and dense texture hold up well when cut into squares.
- Italian Bread - Soft but sturdy, this bread is a good balance of fluffiness.
- French Bread - The crusty exterior provides structure, while the soft, airy interior absorbs garlic butter beautifully.
- Ciabatta - The airy pockets in ciabatta soak up garlic butter nicely, and the crust holds the bread together well.
Tim's Tip: Grate the Parmesan cheese fine from a block for the best melt.
Ingredients
- Round Loaf of Bread - A crusty round sourdough loaf works perfectly because it holds up well.
- Butter - Melted butter creates the base for the garlic mixture and soaks into the bread while baking.
- Garlic - Fresh minced garlic gives the bread that classic, bold garlic flavor.
- Parsley - Add a fresh, bright herb flavor and pop of color.
- Mozzarella - Melts beautifully and creates those cheese pulls everyone loves.
- Colby Jack - Adds a creamy texture and sharper cheese flavor.
- Parmesan - Provides a salty, nutty flavor that brings balance.
- Olive Oil - Helps the butter mixture spread well.
- Salt - Perfect flavor enhancer.
- Pepper - Adds mild heat and balance.
- Onion powder - Deepens the savory flavor without overpowering the garlic.
- Italian seasoning - A blend of herbs that gives the bread a classic Italian flavor.
- Red pepper flakes - Adds just a little kick of heat. Adjust to taste.
Scroll down to the recipe card for exact ingredient amounts.
How to make stuffed Garlic Bread
- Preheat the oven to 350°F.
- Score the bread to appear like a checkerboard. About 7 slices across both ways. The cuts should be about ¾ the way down. Be sure not to cut through the bread.
- Make the garlic butter. Melt the butter in a small pan over medium heat, then add the garlic, parsley, olive oil, onion powder, Italian seasoning, and red pepper flakes. Simmer for a couple of minutes to allow the flavors to infuse, constantly stirring so the garlic doesn't burn.
- Spoon the mixture evenly into the crevices in the bread.
- Now stuff the mozzarella and Colby Jack cheese into the crevices. Reserve parmesan cheese to sprinkle on top of the bread.
- Brush the outside of the bread with olive oil, then sprinkle some parmesan on top.
- Line a Dutch oven with parchment paper, place the bread inside, and cover with a lid.
- Bake for 30 minutes with the lid on and 15 minutes with the lid off, or until the cheese is fully melted. Alternatively, you can wrap the bread in foil.
- Serve the bread with forks so everyone can pull each piece of bread out. Once all the pieces are pulled out, cut the base of the bread into pieces, kinda like breadsticks.
- I like to serve extra olive oil on the side with a sprinkle of salt, pepper, Italian seasoning, and red pepper flakes.
Made this recipe? Let me know!
Substitutions and Variations
This stuffed garlic bread is super flexible. You can customize it to suit your taste or whatever you have on hand.
- Cheese swaps
- Try provolone, gouda or sharp cheddar for a different flavor profile
- Add-ins
- Meats - Cooked bacon, sausage, or pepperoni to add heartiness.
- Veggies - Sautéed mushrooms, spinach, or roasted red peppers add extra flavor.
- Flavor twists -
- Spicy - increase the red pepper flakes or add in diced jalapeños for a kick.
- Herb-forward - Mix in fresh basil, thyme, or oregano into the garlic butter.
- Garlic lovers - Use roasted garlic in the butter mixture for a richer, sweeter garlic flavor.
- Holiday Inspirations
- Cranberries and a mild brie flavor are festive and add a festive touch.
- For a sweet and tangy profile, use fig and goat cheese.
Recipe Video
Tim's Top Expert Tips
- Choose a taller loaf - A taller round loaf works best for stuffed garlic bread because it creates deeper pockets for the butter and cheese. This helps the bread hold more filling and keeps everything from spilling out.
- Use sturdy bread - A crusty loaf like sourdough holds up well to the butter and melted cheese. Softer sandwich-style breads can become soggy.
- Don't cut all the way through the loaf - When scoring the checkerboard pattern, stop about ¾ of the way down. Keeping the base intact helps the bread stay together.
- Use a serrated bread knife - A good bread knife makes it much easier to cut clean lines without rushing the loaf.
- Stuff the cheese deep into the cuts - Push the cheese down into the crevices instead of just sprinkling it on top, so every piece of bread gets that gooey, melty cheese pull.
Serving Ideas for Garlic Bread
This bread is incredibly versatile and can be served as an appetizer, side dish, or even the centerpiece of a casual meal. This is the perfect dish for sharing around the table.
- Serve with Pasta dishes like lasagna or Chicken Parmesan
- Pair with a bowl of Tomato and Basil soup or Potato Soup
- Add a small bowl of warm Tomato Sauce or some ranch dressing for dipping.
- Add a spoonful of Fresh Basil Pesto for a bright flavor that pairs well.
Storing Leftovers
If you happen to have any leftovers, garlic bread sourdough style, stores surprisingly well.
- Allow the bread to cool completely, then wrap it tightly in foil or place it in an airtight container. Store it in the refrigerator for up to 3 days.
Reheating
- For the best texture, reheat the garlic bread in oven at 350° for about 10-15 minutes until the cheese is melted and the bread is warmed through. Wrapping it lightly in foil helps keep the bread from drying out.
- You can also reheat individual pieces in the microwave for 20-30 seconds, but keep in mind the bread will be softer instead of crispy.
FAQs
For this checkerboard-style of bread, you'll want a loaf that is sturdy enough to hold its shape when cut, but also soft enough to soak up all the goodness. Garlic bread focaccia style would also be delicious.
Absolutely, you assemble the bread with the cheese and garlic butter, then wrap it tightly with foil and refrigerate it. When ready to serve, bake in a preheated oven.
Yes, make sure to wrap the bread tightly in foil and freeze for up to 2 months. You can even bake directly from frozen if needed.
More Cheesy Dishes You Will Love
Recipe
Stuffed Garlic Bread
Equipment
- 1 Oven
- 1 Dutch Oven
Ingredients
- 1 loaf Bread I used Sourdough
- 8 tablespoon Butter
- 16 Cloves Garlic Minced
- ¼ cup Fresh Parsley
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- 1½ cup Mozzarella Shredded
- 1½ cup Colby Jack Shredded
- ¼ cup Parmesan Cheese Shredded
- 2 tablespoon Olive Oil Divided
Instructions
- Preheat the oven to 350°F.
- Score the bread to appear like a checkerboard. About 7 slices across both ways. The cuts should be about ¾ the way down. Be sure not to cut through the bread.
- Make the garlic butter. Melt the butter in a small pan over medium heat, then add the garlic, parsley, olive oil, onion powder, Italian seasoning, and red pepper flakes. Simmer for a couple of minutes to allow the flavors to infuse, constantly stirring so the garlic doesn't burn.
- Spoon the mixture evenly into the crevices in the bread.
- Now stuff the mozzarella and Colby Jack cheese into the crevices. Reserve Parmesan to sprinkle on top of the bread.
- Brush the outside of the bread with olive oil, then sprinkle some parmesan on top.
- Line a Dutch oven with parchment paper, place the bread inside, and cover with a lid. Bake for 30 minutes with the lid on and 15 minutes with the lid off, or until the cheese is fully melted. Alternatively, you can wrap the bread in foil.
- Serve the bread with forks so everyone can pull each piece of bread out. Once all the pieces are pulled out, cut the base of the bread into pieces, kinda like breadsticks.
- I like to serve extra olive oil on the side with a sprinkle of salt, pepper, Italian seasoning, and red pepper flakes.
Video
Notes
- Choose a taller loaf - A taller round loaf works best for stuffed garlic bread because it creates deeper pockets for the butter and cheese. This helps the bread hold more filling and keeps everything from spilling out.
- Use sturdy bread - A crusty loaf like sourdough holds up well to the butter and melted cheese. Softer sandwich-style breads can become soggy.
- Don't cut all the way through the loaf - When scoring the checkerboard pattern, stop about ¾ of the way down. Keeping the base intact helps the bread stay together.
- Use a serrated bread knife - A good bread knife makes it much easier to cut clean lines without rushing the loaf.
- Stuff the cheese deep into the cuts - Push the cheese down into the crevices instead of just sprinkling it on top so every piece of bread gets that gooey, melty cheese pull.
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