Ottolenghi's Sweet and Smoky Cheesy Garlic Bread
By Yotam Ottolenghi
Published on 02 February 2026
Garlic bread is an undisputed family favourite, but this version by Yotam Ottolenghi really ups the ante. The addition of fresh salad onions and the sweet and smoky spice blend makes this cheesy side incredibly moreish.Time and servings
27 minsTotal time
4Servings
10 minsPrep time
17 minsCooking time
Ingredients
- 1 ciabatta loaf, cut in half horizontally
- 125g buffalo mozzarella, drained
- 125g gruyère, grated
- 4 salad onions; 3 finely chopped, 1 thinly sliced
- 60g unsalted butter
- 3 tbsp olive oil
- 1 tbsp Ottolenghi Sweet & Smokey Seasoning
- 3 garlic cloves, thinly sliced
Method
Step 1
Heat the oven to 230°C/210°C fan/gas 8 and line a baking tray with baking paper. Place the ciabatta halves, cut-side up, on the tray.Step 2
Mix together the mozzarella, gruyère and the finely chopped salad onions. Set aside.Step 3
Combine the butter, oil, sweet and smoky blend and garlic in a small pan. Season with a good pinch of salt and place on a medium heat. Bring to a simmer, lower the heat and cook for 5 mins until the garlic is fragrant but not taking on any colour.Step 4
Drizzle half the garlic butter over the ciabatta halves and spread each with the cheese mixture. Bake for about 12 mins or until the cheese is bubbling and golden around the edges. Remove from the oven, drizzle over the remaining garlic butter and scatter with the sliced salad onion.