Morrisons Garlic Bread: Easy Copycat Recipe

Morrisons garlic bread is a beloved British supermarket staple: a soft, fluffy baguette sliced almost through, slathered with a generous layer of garlicky, buttery spread, and baked until the edges turn golden and crisp. This copycat recipe recreates that familiar, crowd-pleasing flavor at home using simple ingredients, and it comes together in about 30 minutes. It’s the perfect sidekick to pasta, soups, or salads, and it’s far easier than you might think.

Ingredients

1 large baguette (about 14 oz / 400 g), preferably day-old
1/2 cup (115 g) unsalted butter, softened
4 cloves garlic, minced (about 1 1/2 tbsp / 20 g)
2 tbsp (30 g) mayonnaise (adds richness and tang, just like the supermarket version)
1/4 cup (20 g) finely grated Parmesan cheese
2 tbsp (8 g) fresh parsley, finely chopped (plus extra for garnish)
1/4 tsp salt (or to taste)
1/8 tsp black pepper

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, combine the softened butter, minced garlic, mayonnaise, Parmesan, parsley, salt, and pepper. Mix until well blended and smooth.
Place the baguette on a cutting board. Using a serrated knife, make diagonal cuts across the baguette, about 1 inch (2.5 cm) apart, being careful not to cut all the way through—leave the bottom crust intact so the slices stay connected.
Gently spread the garlic butter mixture into each slit, using a small spatula or butter knife. Be generous; you want the butter to reach down into the cuts. If you have extra butter, spread it over the top of the baguette.
Wrap the baguette loosely in aluminum foil, making sure the foil is sealed but not tight. Place it on the prepared baking sheet.
Bake for 10 minutes. Then, open the foil and continue baking for another 2-4 minutes, until the top is lightly golden and the edges are crisp. Keep an eye on it to prevent burning.
Remove from the oven, sprinkle with extra chopped parsley if desired, and serve warm.

Tips

Use day-old bread: A slightly stale baguette absorbs the garlic butter better and yields a chewier texture, just like the original. If your bread is very fresh, let it sit out uncovered for an hour or two.
Don’t skip the mayonnaise: It might sound odd, but the mayo emulsifies the butter and adds a subtle tang that mimics that store-bought flavor. If you prefer, you can use an equal amount of butter instead.
Make it ahead: You can prepare the garlic butter and spread it on the baguette up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to bake, add 2-3 minutes to the cooking time.
Adjust the garlic: If you love a strong garlic punch, add an extra clove or two. For a milder version, use roasted garlic instead of raw—it will be sweeter and less pungent.

Serving Suggestions

Serve this garlic bread alongside classic Italian dishes like spaghetti carbonara, lasagna, or a simple tomato soup. It’s also fantastic with grilled meats, salads, or as a base for bruschetta. Tear it apart at the table—it’s meant to be shared.

Variations

Cheesy Garlic Bread: After spreading the butter, sprinkle extra shredded mozzarella or cheddar over the top before baking. Add 2-3 minutes to the cooking time until the cheese is melted and bubbly.
Herb Garlic Bread: Add 1 tsp of dried oregano or mixed Italian herbs to the butter mixture for an herby twist.
Spicy Garlic Bread: Add 1/4 tsp of red pepper flakes or a pinch of cayenne pepper to the butter for a subtle heat.
Vegan Garlic Bread: Swap the butter for a high-quality vegan butter, use vegan mayonnaise, and replace the Parmesan with nutritional yeast (about 2 tbsp) for a dairy-free version.

Storage and Reheating

Store leftover garlic bread in an airtight container or wrap it in foil at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place it in a 350°F (175°C) oven for 5-7 minutes, or until warmed through and crisp. You can also reheat individual slices in a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the bread soggy.

Frequently Asked Questions

Can I use a different type of bread? Yes, a ciabatta loaf, sourdough, or even a French stick will work. Just adjust the baking time if the loaf is thicker or thinner, and make sure to cut slits so the butter can penetrate.

Why is my garlic bread soggy? Sogginess usually comes from using too much butter or not baking it long enough. Make sure your butter is softened but not melted, and don’t overdo the amount. Also, baking with the foil open for the last few minutes helps crisp the top.

Can I freeze garlic bread? Absolutely. Prepare the bread with the butter, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, you can bake it from frozen, adding about 10 minutes to the cooking time, or thaw it in the fridge overnight first.

Is it safe to leave garlic bread out overnight? Because it contains butter and mayonnaise, it’s best to refrigerate it within 2 hours. Leaving it out at room temperature for more than 2 hours increases the risk of bacterial growth. Always store leftovers in the fridge.

Can I make this without mayonnaise? Yes, you can omit the mayo and use 1/2 cup (115 g) of butter total. The texture will be slightly less creamy, but it will still be delicious.

What if I don’t have fresh parsley? You can use 1 tsp of dried parsley, but the flavor will be less vibrant. Alternatively, you can skip the parsley and add a pinch of garlic powder or onion powder for extra savoriness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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