No-Knead Garlic-Cheese Flatbread

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Yield: about 18 servings

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Stir up the batter for this easy yeast bread, scoop it into a 9" x 13" pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic. Serve it fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. This recipe is a simple variation on Blitz Bread, our simplest no-knead bread.

No-Knead Garlic-Cheese Flatbread

star rating (53) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 18 servings
Published: 07/09/2010



Filling & Topping

  • 2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
  • 4 to 8 cloves garlic, peeled and chopped
  • pizza seasoning or your favorite dried herbs, to sprinkle on top


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1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.

3) Add the cheese and garlic, beating gently just to combine.

4) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

5) While the dough is rising, preheat the oven to 375°F.

6) Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.

7) Bake the bread till it's golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

9) To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.

Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.


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  • star rating 04/19/2015
  • Debra from Gold Coast Australia
  • This recipe is really good made it last night for the first time. Highly recommend it because it's quick, easy and light and delicious. Definitely making this again. Thankyou KAF.
  • star rating 02/25/2015
  • Patty from Corona del Mar, CA
  • Delicious served fresh and warm out of the oven. A favorite for dipping in olive oil and balsamic vinegar. The leftover day-old bread made wonderful croutons for salad and in tomato bread casserole.
  • star rating 02/22/2015
  • gaahonore from KAF Community
  • Delicious and easy to make! Sprinkled Parmesan on top with the pizza seasoning. Will definitely make this again.
  • star rating 01/27/2015
  • Heather from Haddonfield ,NJ
  • This bread was so very easy and tasty. Followed the recipe, however I put a 1/2 tsp each of crushed red pepper,dried basil and dried Italian seasoning's in the dough. Sprinkled Parmesan cheese on top. So simple, can't wait to make it again, as well as other recipes from the site. Don't you just love it when a recipe works out :)
  • star rating 06/25/2014
  • Mary-Vance Smith from Bettendorf, Iowa
  • Excellent bread. I rolled its little thinner than recipe calls for and used for pizza crust. If you want to get a nice soft top and crispier bottom, use a baking/pizza stone. Put stone in oven right after turning oven on. Throughly spray top if stone and entire inside of oven with water. Place bread on stone and lightly spray top of bread. This will allow steam to form inside of oven, giving you the soft and tender top and crispier bottom.
  • star rating 06/20/2014
  • Heather from Rockville, MD
  • Extremely easy, very tasty. I've made this twice and both times the bread turned out great. The second time I didn't measure the oil for the baking pan and probably underestimated the amount needed as the bread stuck to the sheet pan in spots.
  • star rating 06/11/2014
  • Brett from Durham, NC
  • Very easy to make. Turned out great like fococcia, great to eat plain or with a little olive oil. Will definitely make again.
  • star rating 11/08/2013
  • Martha from Janesville, WI
  • Not enough water in the dough to make this spreadable. Way too much cheese. The raw garlic burns anywhere it is exposed on top, sides, and bottom.
    Be sure you are measuring your flour accurately. It is easy to accidentally end up with too much flour in your dough when you measure by volume, especially if you use your measuring cups to scoop up the flour. ~Amy
  • star rating 10/23/2013
  • Roxann from NE
  • Wow! What a wonderful recipe. Easy to make, and perfect for late afternoon meal planning, because with only one rise, it is faster to make than many other bread recipes. I added 1cup semolina flour like I do for my pizza crusts. I do not have the pizza dough flavor on hand, so I used my favorite substitute- grated Romano cheese and a sprinkle of Italian herbs. Otherwise, I followed the recipe. This was a delicious accompaniment to ravioli and earned approval from the entire harvest crew that ate it. Another winning recipe. Thanks, KAF!
  • star rating 10/18/2013
  • CookieRookie from KAF Community
  • Review/Report Blitz Bread and No-Knead Garlic-Cheese Flatbread I made this to serve with slow cooked pot roast the other night, and I will make it again. Awesome and easy. It ended up about 1 1/2 inches thick with a crunchy bottom, crispy golden brown top. It was moist enough and had a surprisingly hearth bread type texture. Changes to recipe/instructions: out of habit (even though I was using a brand new jar of rapid rise yeast) I dissolved/proofed the yeast in half of the water (105 degrees) with 1/2 tsp sugar (not in the recipe) and dissolved the salt (quantity reduced by half since I added Parmesan cheese) in the other half of the water. I combined the yeast water, salt water, olive oil and flour in bowl of a stand mixer. Beat on high for 30 seconds, scraped the bowl and beat on high for another 30 seconds. Then I added 100 grams of Parmesan cheese and generous 1/2 tsp fresh cracked black pepper and some granulated garlic powder. It was a very sloppy dough (more like brownie batter than bread dough) I sprayed a metal 9x13 pan with canola spray, then placed a 1/2 of a sheet of parchment paper (purchased at King Arthur Flour) on the bottom. I brushed the bottom and sides with a generous about of olive oil. After pouring the dough in, I covered with plastic wrap and let rise for an hour in a very warm place. Just before baking, I drizzled the top with a small amount of a good quality olive oil. I didn't want to over power the bread with cheese flavor on my first attempt so I only added 100 grams grated Parmesan. It gave the bread a little twang, but not a cheesy flavor. Interestingly, my neighbor asked if it was sour dough. The leftover bread kept well at room temp. The edges got a bit stale but inside stayed the same. I recommend trying this with different cheeses and herbs. It's fast, cheap and easy and tastes like a lot more effort than it took.
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