Cheesy Garlic Bread

Sep 08, 2023 • Tom Jackson

This Cheesy Garlic Bread Recipe will become your new addiction! And it’s so simple! The key is the garlic butter with a balance of fresh garlic, parmesan, herbs, cheese, and butter. Cascade cheese over butter-soaked bread to form a luscious layer ooey gooey indulgence. Then baked to add the perfect crunch of a slight, crisp edge. cheese surrounded by crispy edges. Serve with some marina for dipping for an appetizer or any Italian meal.

WHAT YOU'LL LOVE

One butter, three jobs. The same garlic butter spreads on the bread, seasons it, and helps the mozzarella brown — no separate steps needed for flavor versus binding.
Room-temp butter makes the difference. Softened butter spreads evenly into every crevice of the bread instead of tearing it or leaving cold clumps behind.
Wood-fired heat for real char. Baking directly in the wood-fired oven gets the edges genuinely crisp and the cheese properly browned, not just melted.
Built for dipping. Served alongside marinara, this isn't just a side — it doubles as its own appetizer with a built-in sauce pairing.

Cheesy Garlic Bread

Tom Jackson

Rated 4.8 stars by 5 users

Cuisine

Italian

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Calories

295

Unlock your garlic bread craving with Chef Tom’s Cheesy Garlic Bread. It’s so good and simple, you won’t believe it’s homemade! The secret lies in the concoction of garlic-infused butter. Either as an appetizer or served alongside your favorite Italian pasta, it’s sure to elevate any meal.

Print Recipe

Ingredients

1 lb loaf Italian bread
1/2 cup unsalted butter, room temperature
1 oz (1/4 cup) Parmigiano Reggiano, grated on a microplane
2 tbsp extra virgin olive oil
1 tsp garlic grated on a microplane
1 tbsp Cattleman’s Grill Italiano Seasoning
6 oz (1 1/3 cups) low moisture mozzarella, grated
Yo Mama Marinara Sauce, for dipping

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF with the Yoder Smokers Wood Fired Oven installed.
To make the garlic butter, combine the softened butter, parmesan, extra virgin olive oil, garlic and Cattleman’s Grill Italiano Seasoning. Mix well.
Split the Italian loaf lengthwise with a bread knife. Spread the garlic bread on the cut surfaces of the bread. Top with mozzarella. Place on a foil lined sheet pan.
Cook inside the wood fired oven for about eight minutes, then spin, then about eight more. Check often. It’s done when the mozzarella is melted and starting to brown, and the edges are browning, as well.
Slice and serve with Yo Mama Marinara for dipping.

Recipe Note

Recipe FAQ

Why does the butter need to be room temperature?
Softened butter mixes evenly with the garlic, parmesan, and seasoning, and spreads smoothly across the bread — cold butter tears the bread and leaves uneven pockets of flavor.

Can I use a different bread?
Any sturdy Italian-style loaf works well. Softer sandwich breads won't hold up as well to the butter and cheese without getting soggy.

Why grate the garlic instead of mincing it?
Grating breaks down the garlic's cells more thoroughly than a knife does, which releases a stronger, more even flavor throughout the butter.

Can I make the garlic butter ahead of time?
Yes — mix it and refrigerate it, then bring it back to room temperature before spreading so it goes on smoothly.

What's the best way to reheat leftovers?
A hot oven or air fryer will re-crisp the edges far better than a microwave, which tends to leave the bread soft and chewy instead of crisp.

How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor cooking. A regular oven broiler or a 400ºF bake gets the same melted, browned result as the wood-fired oven.

Recipe Highlights

Garlic butter built in one bowl: Direction Step 2 combines softened butter, parmesan, olive oil, garlic, and Italiano seasoning into a single spreadable mixture — that one-bowl approach keeps the prep simple.
Split lengthwise, not sliced into pieces: Step 3 splits the whole loaf in half the long way before buttering and topping it, which keeps the bread intact for even baking and a cleaner presentation when sliced afterward.
Spun halfway through baking: Step 4 rotates the bread partway through its time in the wood-fired oven, which is what keeps one side from browning faster than the other.
Served with a built-in dip: Step 5 pairs the sliced bread with warm marinara, turning a side dish into a standalone appetizer.