Cheesy Stuffed Garlic Bread in 35 Minutes
This cheesy stuffed garlic bread turns a plain loaf into the most requested side at our table, with shatteringly crisp crust and pockets of melted mozzarella in every nook. It bakes in just 35 minutes and requires zero fancy technique.
It’s the kind of dish you pull apart with your hands, grabbing a garlicky, buttery chunk straight from the center. All you need is a sturdy loaf, a hot oven, and a few minutes to crosshatch and fill it.
What Makes This Stuffed Garlic Bread So Good
The crosshatch cut means every single bite gets butter and cheese, not just the surface. Because it bakes wrapped in foil first, the cheese melts deep into the bread before the top gets crispy.
It works with nearly any crusty round loaf too. A day-old sourdough, a hearty Italian boule, even a crusty French loaf all handle the filling without going soggy.
Ingredients
- 1 round loaf crusty bread (about 1 lb): sourdough or Italian; a day-old loaf holds up better.
- 6 tbsp unsalted butter, softened: softened butter stays in the cuts while baking.
- 4 cloves garlic, minced: fresh gives the brightest punch.
- 1/4 tsp salt: fine sea salt or kosher.
- 2 tbsp chopped fresh parsley: plus extra for serving.
- 1 cup shredded low-moisture mozzarella: shred it yourself for the meltiest texture.
- 1/4 cup grated Parmesan: adds a salty, nutty note.
Variations / Substitutions
- Swap the herbs: chives or finely chopped basil work instead of parsley for a different freshness.
- Change up the cheese: fontina or provolone melt beautifully; avoid fresh mozzarella, which can turn watery.
- Add a little heat: a pinch of red pepper flakes stirred into the butter brings a gentle kick.
- Make it a meal: tuck in a few slices of pepperoni or crumbled cooked bacon before the cheese.
- Dairy-free: use a good vegan butter and your favorite meltable vegan mozzarella and parmesan substitutes; the texture will be softer but still tasty.
If stuffed bread is your thing, try my classic garlic knots next.
How to Make Cheesy Stuffed Garlic Bread
Step 1: Slice the Bread
Preheat the oven to 375°F. Using a serrated knife, cut the bread into a 1-inch crosshatch pattern, slicing almost all the way through but leaving the bottom crust intact. You’ll end up with a grid of deep crevices that will catch every bit of butter and cheese. This step takes about 5 minutes if you go slowly for a clean grid.
The bread should still hold together like a whole loaf, with the cuts just barely connected at the base. If a few sections want to separate, just press them back.
Step 2: Stuff with Garlic Butter
In a small bowl, stir together the 6 tbsp softened butter, minced garlic, salt, and parsley until combined, about 1 minute. The mixture should look speckled and smell strongly of garlic. Use a small spoon to push the butter mixture deep into every cut; you want it all the way at the bottom so it reaches the crust. This takes a couple of minutes. Then stuff the shredded mozzarella into the same crevices, pressing gently with your fingers. Don’t worry if some cheese spills over the top—it will melt into a golden crust later.
Your loaf will look wildly overstuffed, and that’s the goal. Any cheese that ends up on the surface becomes part of the crisp top.
Step 3: Bake the Loaf Covered
Wrap the whole loaf loosely in aluminum foil, leaving a little room at the top so the cheese doesn’t stick to the foil. Place it on a baking sheet and bake for 20 minutes at 375°F. The steam inside the packet melts the cheese and soaks the butter into every cut.
When you unwrap it after 20 minutes, the cheese will be melted and the bread will feel soft and steamy. A little melted cheese may ooze out the sides, and that’s a good sign.
Step 4: Crisp and Serve
Remove the foil, return the uncovered loaf to the oven, and bake for another 5 to 7 minutes, until the cheese on top is bubbly and the edges of the bread turn golden and crisp. Pull the pan from the oven, scatter a little extra fresh parsley over the top, and let it cool for just 2 minutes. Carry the whole loaf to the table and invite everyone to pull apart a cheesy chunk.
The crust should be crisp enough to crackle when you tear into it, and the inside will be soft and garlicky.
Tips for the Crispiest Stuffed Bread
- Stick with a sturdy, crusty loaf. Soft breads like brioche or sandwich loaves collapse under the weight of the butter and cheese.
- Don’t melt the butter. Softened butter stays in the cuts and doesn’t pool at the bottom of the loaf.
- Add the cheese after the butter so the mozzarella melts directly against the bread, not just sitting on a layer of fat.
- For an even crispier top, switch the oven to broil for the last 30 seconds, but watch it like a hawk so it doesn’t burn.
Bake times by loaf size:
| Loaf Size | Bake Time (covered) | Crisp Time (uncovered) |
|---|---|---|
| 1 lb round | 20 mins | 5 to 7 mins |
| 1.5 lb oval | 25 mins | 7 to 10 mins |
| Mini boules | 15 mins | 3 to 5 mins |
Storing Leftovers
- Refrigerate: Wrap leftover bread loosely in foil and refrigerate for up to 2 days.
- Reheating: Reheat in a 350°F oven for 10 minutes to re-crisp. A microwave will make it soggy, so avoid it.
What Goes Well With Cheesy Stuffed Garlic Bread
A bright, acidic tomato salad or a bowl of marinara for dipping cuts through the richness. For a main, serve it alongside roasted chicken thighs, spaghetti and meatballs, or a simple minestrone. The garlic and cheese pair with just about anything that could use some crunch.
Frequently Asked Questions
Can I use garlic powder instead of fresh cloves?
Yes, use 1/2 teaspoon garlic powder in place of the fresh garlic. It works, but fresh garlic gives a much brighter, sharper flavor.
Can I assemble this ahead of time?
You can mix the butter and cut the bread up to a day in advance and store them separately in the fridge. But stuff and bake it right before serving, or the bread will start to soak up the butter and lose its crunch.
Does it freeze well?
Yes. Assemble the whole unbaked loaf, wrap it tightly in a double layer of foil, and freeze for up to 1 month. Bake from frozen, adding 10 to 15 minutes to the covered bake time before uncovering to crisp.
Why can’t I use fresh mozzarella?
Fresh mozzarella releases a lot of water as it melts, which makes the bread soggy. Stick with low-moisture mozzarella, or use fontina or provolone for a similar melt without the extra liquid.
Cheesy Stuffed Garlic Bread Recipe
Ingredients
Method
- Preheat oven to 375°F. Cut bread into a 1-inch crosshatch, slicing almost through but leaving the bottom crust intact.
- Mix butter, garlic, salt, and parsley together. Spoon into the cuts, then stuff with mozzarella and sprinkle Parmesan over top.
- Wrap loaf loosely in foil, set on a baking sheet, and bake covered for 20 minutes.
- Unwrap, return to oven, and bake uncovered 5 to 7 minutes until golden and crisp. Scatter extra parsley on top and serve warm.
