Tessa’s Recipe Rundown
Taste: Is there any combination more comforting than cheese, garlic, and herb? You could even dip this bread in marinara sauce to amp things up even more.
Texture: I mean, c’mon. Heaven is this crusty, buttery, cheesy goodness.
Ease: Easy, just a tiny bit tedious getting the butter and cheese into all the cracks in the bread. Use a sharp serrated bread knife to make easy work of forming the pull-apart pieces.
Appearance: Positively mouthwatering.
Pros: Simple, crowd-pleasing, can be made ahead of time, and SO GOOD.
Cons: This bread is so good but oh so bad.
Would I make this again? Absolutely.
This post may contain affiliate links. Read our disclosure policy.
I know pull apart breads, “crack” breads, cheesy garlic herb breads are all over the place online.
[dimt_slider showThumbs=true lightBox=false showNav=false]
I’ve even shared a scrumptious recipe for Garlic, Herb, and Cheese Rolls which is comprised of the same basic ingredients as this recipe, just while making homemade bread instead of using an already baked loaf. Of the many bread recipes I’ve shared over the years, this one may be the most over-the-top and addictive, hence the word crack in the title.
It’s also one of the only ones that calls for a pre-made loaf and that’s because I’ve found this recipe tastes best with sourdough bread, which is more of a challenge to make from home. I’ve been thinking of doing a series on sourdough so if that’s something you’d like to see let me know in the comments below!
Either way, I just had to share my little version of the recipe with you which was inspired by Recipe Tin Eats. It’s everything you could want in a carb loaded bite: cheesy, buttery, garlicky, herby, and crusty yet soft. We just about died over this bread and could NOT get enough. Jared said it was one of his favorite things he’s ever eaten, so you know it’s damn good.
*This post contains affiliate links.
Become a Baking Genius!
Sign up for our free email newsletter for NEW recipes & baking science secrets.
Cheesy Garlic Herb Crack Bread
Ingredients
- 1 crusty sourdough or artisan loaf
- 4 ounces (1 stick) unsalted butter, melted
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh thyme, minced
- 3/4 cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.
- With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don’t worry if you make a bit of a mess.
- Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.
I wish you would make these recipes printable.
Hi Janet! Up the very top, right below the recipe name and little short explanation about the recipe, you should see a printer icon. Simply click that to bring up a printer-friendly version of the recipe, and print from there! For your convenience, I have also included a direct link to the printable version of the Cheesy Garlic Herb Bread here 🙂 Happy baking!
Can I use dried thyme and Rosemary instead of fresh?
Sure!
I do not see rise time and bake time in the recipe
I made with a Ciabatta bread loaf ~ so awesome!
and have some left over ~
can I refrigerate for a few days and if so how do I reheat, wrapped in foil for how long would you suggest?
PS, Love your “crack” bread recipe! ((:
Thank you for sharing (:
This recipe is awesome! I’ve made it three times. I always forget to take a picture (sorry). But I used a crusty Italian bread and Provolone slices instead of shredded mozzarella. Oh and I also sub 1/3 as much dried spices instead of fresh. Last time I added chopped up bacon to it also. I make it to take somewhere because I would eat the whole thing by myself if I kept it at home!
There are no drugs in this bread right? I’ve got my grandkids coming over for dinner ( they love garlic bread), but again, based on the title I’m worried about the drugs.
LOL! Do you see any drugs listed in the ingredients?!
Why bring all your negativity into one simple recipe..check the dictionary for the meaning of crack and do not make it it you have a problem
I usually do not eat bread, l but I’m about to eat this entire loaf. LOL
Yes, Yes, YES! on the sourdough recipes. Please. I live in Colorado, but grew up in California with chewy sourdough on the table, and have yet to find a reliable source out here. And let’s face it…homemade! It doesn’t get any better than that! I did use to have a “mother” sourdough starter from Sunset mag. but lost the recipe years ago. waaa! So any help; hugely appreciated!
I made this today but used a small loaf of French whole wheat bread. I used fat-free cheese and I Can’t Believe It’s Not Butter. So, there was no fat overload. It’s was so good. I ate half the loaf.