Golden, gooey, and laced with garlic butter, this mozzarella bread is what I imagine a trattoria in Naples might serve as a prelude to something unforgettable. It’s the kind of dish that tastes right at home beside Chicken Bacon Ranch Pasta or Mushroom Scallop Pasta—where cozy meets elevated.
What makes this bread unforgettable isn’t just the cheese pull—it’s the technique. I brush the dough with roasted garlic-infused butter, then layer mozzarella using a staggered melting method I picked up while traveling through the Balkans, where dairy is treated like gold.
Whether you’re serving it at a Southern-style cookout or as a sidekick to a cozy pasta night, this recipe invites experimentation. Think of it as a blank canvas for flavor exploration—one you’ll come back to every time comfort food calls.
Flavor Bomb Alert!
- One surprising benefit? I’ve noticed eating this as a meal side helps me feel full longer, which has subtly helped with my weight management goals.
- First time I made this, I used Bulgarian yogurt in the dough—a tip from a chef I met in Sofia—and it gave the bread a tangy softness that kept people asking for the recipe.
- I’ve served this with Mushroom Scallop Pasta at a dinner party and it stole the show—guests dipped the crust into the sauce like it was a ritual.
- Weeknight hack? I use pre-shredded low-moisture mozzarella and pre-roasted garlic—saves time without sacrificing depth.
- This bread fits into my lifestyle because it’s both indulgent and customizable—I’ve tried swapping in whole wheat flour and even made a vegan version using cashew cheese.
Garlic Mozzarella Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups
- Mixing spoon or spatula
- Serrated bread knife
- Baking sheet
- Oven
- Cutting board
- Cheese grater
Ingredients
- 1 stick salted butter, at room temperature
- 3 cups shredded mozzarella cheese, divided
- 6 cloves garlic, minced
- ¼ cup Parmesan Cheese, grated
- ¼ cup Italian salad dressing
- Fresh Parsley, to garnish
- 1 loaf French bread
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together the butter, minced garlic, Italian salad dressing, and 1 cup of mozzarella cheese until everything is well combined.
- Take the French bread and slice it in half lengthwise.
- Spread the garlic butter mixture evenly over the cut sides of each bread half.
- Place the bread halves on a baking sheet with the buttered sides facing up.
- Sprinkle them first with Parmesan cheese, then with the remaining mozzarella.
- Bake in the oven for 10 minutes or until the cheese is melted.
- Increase the oven temperature to 450°F and continue baking for up to 8 more minutes, watching carefully so the tops turn golden brown but don’t burn.
- Once done, remove the bread from the oven, slice it into 1-inch pieces.
- Garnish with parsley, and serve hot alongside your favorite pasta.
Notes
- For extra flavor, use roasted garlic instead of raw—it adds a sweet, mellow depth.
- Choose a fresh, crusty French loaf for the best texture contrast between crisp crust and soft interior.
- To make it spicy, sprinkle red pepper flakes over the cheese before baking.
- Grating your own cheese melts better and creates a smoother, stretchier topping than pre-shredded varieties.
| Calories | 203kcal |
| Carbohydrates | 15g |
| Fiber | 1g |
| Fat | 12g |
| Protein | 8g |
| Cholesterol | 33g |
