Easy Garlic Bread
This easy garlic bread recipe delivers crispy, golden edges and a soft, buttery center packed with garlicky flavor, ready in under 20 minutes.
Equipment
- Large cutting board
- Serrated bread knife
- Small mixing bowl
- Spoon or spatula - for mixing
- Garlic press - or sharp knife for mincing
- Butter knife - or offset spatula for spreading
- Large baking sheet
- Aluminum foil - or parchment paper
- Oven mitts
- Le Creuset Stoneware Baking Sheet - (recommended, optional)
- OXO Good Grips Garlic Press - (recommended, optional)
- Microplane Premium Zester/Grater - (optional, for Parmesan)
Ingredients
- 1 loaf French bread or Italian bread - 14-16 oz or 400-450g
- 0.5 cup unsalted butter - 113g or 1 stick, softened to room temperature
- 4-5 cloves fresh garlic - minced (or 1 1/2 teaspoons garlic powder)
- 2 tablespoons fresh parsley - finely chopped (or 2 teaspoons dried parsley)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper - freshly ground (optional)
- 2 tablespoons olive oil - optional, for extra richness
- 0.25 cup Parmesan cheese - 25g, freshly grated (optional)
For Cheesy Garlic Bread (Optional Variation)
- 0.5 cup mozzarella cheese - shredded
- 0.25 cup Parmesan cheese - additional, shredded
For Herb Garlic Bread (Optional Variation)
- 1 teaspoon Italian seasoning - or fresh basil, oregano (optional)
For Spicy Garlic Bread (Optional Variation)
- 0.25-0.5 teaspoon red pepper flakes - optional
For Roasted Garlic Bread (Optional Variation)
- 4-5 cloves roasted garlic - replaces fresh garlic (optional)
For Garlic Bread with Sun-Dried Tomatoes (Optional Variation)
- 2 tablespoons sun-dried tomatoes - finely chopped (optional)
For Asiago Garlic Bread (Optional Variation)
- 0.25 cup Asiago cheese - shredded (replaces Parmesan, optional)
For Pesto Garlic Bread (Optional Variation)
- 2 tablespoons basil pesto - swirled into garlic butter (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Position rack in center.
- In a small bowl, mix softened butter with minced garlic, parsley, salt, pepper, and olive oil until smooth and well combined.
- Using a serrated knife, slice the bread loaf in half lengthwise. Cut crosswise if needed for easier handling.
- Generously spread the garlic butter mixture over the cut surfaces of both bread halves, covering all the way to the edges.
- Sprinkle Parmesan cheese evenly over the buttered surfaces if using. Place both halves cut-side up on the prepared baking sheet.
- Bake for 10-12 minutes until edges are golden brown, butter is bubbling, and garlic is fragrant but not burned.
- For extra crispy edges, broil for 1-2 minutes at the end, watching carefully to prevent burning. Cool for 2-3 minutes, then slice and serve warm.
Notes
- Use room temperature butter for easy spreading and even distribution of garlic and herbs.
- Fresh garlic provides the best flavor, but garlic powder can be substituted in a pinch (use 1-1 1/2 teaspoons).
- Choose a crusty French or Italian loaf with a soft interior — avoid pre-sliced sandwich bread which becomes too crispy.
- Spread butter all the way to the crust edges to prevent dry, flavorless spots.
- Watch garlic bread closely during the last few minutes of baking to prevent burning, especially if using the broiler.
- For make-ahead: prepare the garlic bread, wrap tightly in plastic wrap, and refrigerate for up to 2 days. Add 2-3 minutes to baking time.
- To freeze unbaked garlic bread: wrap in plastic wrap and foil, freeze up to 3 months. Bake directly from frozen, adding 5-7 extra minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.
- Reheat in a 350°F oven wrapped in foil for 10-15 minutes, or use an air fryer at 350°F for 3-4 minutes for crispy edges.
- Try variations like cheesy garlic bread (add mozzarella and extra Parmesan), spicy (add red pepper flakes), or pesto garlic bread for a twist.