Bloomin’ Cheese and Garlic Butter Focaccia (Pull Apart Bread)

Made with already-baked focaccia, this Bloomin’ Cheese and Garlic Butter Focaccia is quick, easy, and loaded with garlicky butter and melty cheese. Baked until golden and crisp around the edges, this cheesy pull apart focaccia bread is perfect for sharing as an appetizer, snack, or side that everyone will love!

What is Bloomin’ Focaccia?

Soooo the term “bloomin’ focaccia” doesn’t officially exist yet, but I love the name. It’s technically part of the pull apart bread family, but instead of the dough being pre-portioned and baked together, we score an already baked loaf — in this case, focaccia — stuff it with ingredients (usually butter and cheese), and bake it again until it’s cheesy and golden.

Today’s version is a classic: garlic butter and cheese, a pairing that works for any occasion. It’s easy enough for weeknights but special enough for weekends, holidays, or potlucks. I’ve made this several times for gatherings, and it’s always a hit!

Why I Love This Recipe

There’s so much to love about this homemade garlic bread! It’s:

• Low effort, high reward: You can prep it in minutes using an already-baked loaf.
• Feeds a crowd: Perfect for potlucks, parties, or family dinners. It looks more unique than sliced garlic bread and it’s fun to pull apart and eat.
• Make ahead friendly: Prepare in advance and bake just before serving.
• Versatile: Adjust the cheeses or add extras like green onions, parsley, or a hint of miso for umami.

Ingredients and Substitutions

Before we dive into the steps, here’s what you’ll need:

• Focaccia loaf: I used my easy no knead focaccia recipe. You can also use store bought.
• Cheese: I used a combination of Mozzarella cheese and sharp cheddar. Use your favourites! See below for the best cheeses for garlic bread.
• Unsalted butter
• Garlic: Both dried and fresh for max garlic flavour.
• Seasonings: I kept it simple with black pepper, miso, sugar and salt but feel free to add other seasonings like red pepper flakes or smoked paprika!
• Green onions
• Flat leaf parsley

How to Make Cheesy Garlic Pull Apart Focaccia

Here’s a quick overview of how to make this delicious, easy pull apart focaccia bread:

1. Prep the garlic butter: In a small saucepan, combine melted butter, minced garlic, garlic powder, sugar, salt, and black pepper. Cook over medium heat for 2 minutes until fragrant. Remove from heat and stir in miso (if using), green onions, and parsley. Set aside.
2. Score the focaccia: Place the loaf on foil. Cut diagonally, about 2 cm (1 inch) apart, without cutting all the way through.
3. Stuff with garlic butter and cheese: Drizzle garlic butter between the cracks and stuff with shredded cheeses. Brush remaining butter on top.
4. Bake: Cover with foil and bake at 190°C / 375°F for 10–12 minutes. Remove foil and bake another 5–8 minutes until the cheese is bubbly and the top is golden and crisp.

VIDEO: Watch How to Make It

Best Cheeses for Garlic Bread

The right cheese can take your garlic bread (or pull apart focaccia) from good to next level. For this Bloomin’ Cheese and Garlic Butter Focaccia, you want cheeses that melt beautifully, taste rich, and complement the garlicky butter.

Here are some of my favorites:

• Mozzarella: Classic and mild, melts perfectly for that stretchy, gooey texture everyone loves.
• Cheddar: Sharp or mild, cheddar adds a tangy flavor that balances the garlic butter.
• Fontina: Soft, creamy, and melts evenly — adds a buttery, rich layer.
• Gruyère: Nutty and slightly sweet, melts into a smooth golden layer with a bit of depth.
• Provolone: Mild, slightly smoky, and stretchy when baked — a great pairing with mozzarella.
• Monterey Jack or Gouda: Creamy and quick-melting, perfect for easy weeknight garlic bread.
• Parmesan or Pecorino Romano (grated on top): Not for stuffing, but sprinkled on top gives a sharp, salty crust and golden finish.

Serving Suggestions

Garlic bread is versatile and pairs with so many other dishes! Here are some ideas:

• Pasta dishes: Classic spaghetti, lasagna, fettuccine Alfredo, or baked ziti. Use the garlic bread to soak up all the sauce!
• Soups and stews: Tomato soup, minestrone, creamy broccoli soup, or chowders. The bread makes a perfect dipping companion.
• Salads: Caesar salad, Caprese, or a simple mixed greens salad balance the richness of the cheese and butter. It’s also a great crouton sub.
• Charcuterie boards or antipasto platters: Add it to a spread of cured meats, olives, roasted vegetables, and cheeses for a casual appetizer.
• Weeknight meals: Serve alongside roasted chicken, grilled vegetables, or meatballs.

How to Store and Reheat Leftovers

Garlic bread is always best served fresh out of the oven, but you can save any already-baked leftovers.

To Store:

• Keep in an airtight container at room temperature for 1–2 days.
• In the fridge, it will last up to 3 days.
• If freezing, wrap tightly — it will keep for up to 3 months.

To Reheat:

• Warm in the oven at 180°C / 350°F for 5–7 minutes to restore crisp edges and melty cheese.
• If reheating from frozen, add a few extra minutes.
• Tent with foil if the top is browning faster than the center is heating through.

Recipe FAQ

More Focaccia Recipes

• Cinnamon Roll Foaccia
• Pizza Focaccia with Burrata (coming soon)
• Miso Garlic Butter Focaccia
• Chili Oil Focaccia
• Bloomin’ Garlic Butter Cream Cheese Pull Apart Focaccia (coming soon)

Enjoy! If you make this Cheese and Garlic Butter Bloomin’ Focaccia recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Pull Apart Cheese and Garlic Butter Focaccia

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Lisa Kitahara
• Total Time: 30 minutes
• Yield: 1 focaccia loaf
• Diet: Vegetarian

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Description

Made with already-baked focaccia, this Bloomin’ Cheese and Garlic Butter Focaccia is quick, easy, and loaded with garlicky butter and melty cheese. Baked until golden and crisp around the edges, this cheesy pull apart focaccia bread is perfect for sharing as an appetizer, snack, or side that everyone will love!

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Ingredients

Units USM

• 1 loaf focaccia (about 460-600 g)*
• 1 1/3 cup (160 g) mozzarella cheese, freshly shredded or thinly sliced
• 2/3 cup (90 g) sharp cheddar (or another cheese of choice), freshly shredded or thinly sliced
• 1 stick of unsalted butter, melted
• 5–8 cloves of garlic, minced
• 1 tsp garlic powder
• 1/4 tsp freshly cracked black pepper
• 1 tsp sugar
• 1 tbsp miso paste, optional
• 2 stalks green onion, thinly sliced
• 2–4 tbsp (8–16 g) flat leaf parsley, finely chopped
• 1/2–3/4 tsp salt, to taste

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Instructions

1. Pre-heat the oven to 190 C/375 F.
2. In a saucepan combine the butter, garlic, garlic powder, sugar, salt and black pepper over medium heat. Once the butter is melted and starts to bubble, whisk and cook for 2 minutes until it starts to smell garlicky. Remove from heat and stir in miso if using. Then stir in the green onions and parsley. Set aside.
3. Place the focaccia on a piece of foil. Cut the foaccia diagonally, about 2 cm/1 inch widths withotu cutting all the way through.
4. Drizzle garlic butter between the cracks. Stuff with cheeses. Drizzle or brush remaining butter on top.
5. Cover the focaccia with another piece of foil and bake for 10-12 minutes. Remove the cover and bake for another 5-8 minutes or until the cheese is melty, bubbly and the tops are golden and crisp.
6. Serve and enjoy!

Notes

• I used my no knead focaccia recipe with 275 g grams of flour and about 500 g total baked bread weight. The amount of garlic butter will depend on the size of your bread, adjust to your liking! 

• Prep Time: 10 minute
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 recipe
• Calories: 3160
• Sugar: 13 g
• Sodium: 3260 mg
• Fat: 185 g
• Saturated Fat: 101 g
• Unsaturated Fat: 84 g
• Trans Fat: 5 g