HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFour Cheese Garlic Focaccia Bread
Four Cheese Garlic Focaccia Bread

Four Cheese Garlic Focaccia Bread

with Rosemary and Chives | Perfect for Sharing

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Say cheese! Take your garlic bread to the next level with this delicious rosemary focaccia loaded chive & garlic butter and topped with mozzarella, Monterey Jack, Cheddar and Red Leicester - the ultimate cheesy indulgence to pair with your pasta.

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 bunch(es)


2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


30 grams

Monterey Jack Cheese


30 grams

Red Leicester


1 ball(s)



30 grams

Unsalted Butter


1 unit(s)

Rosemary Focaccia

(ContainsCereals containing glutenMay containEgg, Milk, Soya)

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Energy (kcal)910 kcal
Fat56.6 g
of which saturates27.9 g
Carbohydrate63.2 g
of which sugars1.7 g
Protein35.9 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Kitchen Shears
Garlic Press
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
c) Grate the Cheddar, Monterey Jack and Red Leicester. Drain the mozzarella and tear it into small pieces.
d) Cut the top of the focaccia into a crisscross pattern, slicing at 2cm intervals lengthways and widthways, without cutting through to the bottom.


a) Pop a small saucepan on low heat.
b) Add the butter to the pan and heat until melted, 2-3 mins.
c) Remove from the heat and stir in the garlic, chives and olive oil (see ingredients for amount).
d) Lay the focaccia onto a foil-lined baking tray and spoon the garlic butter evenly into each cut in the bread.


a) Pile the grated cheeses and torn mozzarella evenly on top of the focaccia, pushing some down into the cuts.
b) Loosely wrap the foil around your cheesy garlic focaccia to enclose it, then bake on the top shelf of your oven for 15 mins.
c) After 15 mins, unwrap and bake the bread for another 5 mins until golden and crispy. Serve on a board to tear and share. Enjoy!