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.
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I know pull apart breads, “crack” breads, cheesy garlic herb breads are all over the place online.
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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!
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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.
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 do a lot of baking with bread included. I would love to hear how you do sourdough bread and your tips and tricks.
Thanks
Goldie
This CRACK bread looks fabulous, thanks. Yes, I would love to see Sourdough breads and rolls. It’s the one thing missing from your Blog.
I have loved this cheesy deliciousness since we had it Christmas Day. Your recipe says to combine the butter and seasonings and drizzle one teaspoon and a pinch of the cheese before baking. When is the remainder of the butter and the cheese put on the bread? When the foil is removed? My kitchen and I are not friends so I apologize if I’m asking an obvious question.
You can just sprinkle anything that remains (will depend on the size of your loaf) over the top!
This bread looks great. I can’t wait to try it. I’d love to see a series on sourdough that’s the one kind of bread I haven’t made. I’d also love any tricks & tips on making your own sourdough starter if you have them. Thanks
I love making bread and would absolutely love your recipe for sourdough bread. Can’t wait. !
Yum! Looks amazing! Would LOVE to learn how to successfully make sourdough bread!
I love this recipe! I would eat it in one sitting and not be sorry 😉
Jillian
I’ve tried making sourdough a few times with limited success. I would love your take on it!
This is right up may alley! There is a lot of cheesy goodness happening here!!!
Okay this bread looks insanely good! I am drooling over all of that cheesy goodness!
I would love to recieve sourdough recipes and tricks!
Best!!!
I’m going to quote Macbeth when I say, “Good is bad and bad is good!” I don’t care if this bread is one million calories…it’s too good not to indulge. I love this!