This is a garlic bread recipe inspired by the style comedian Peter Kay famously joked about—a generously buttered, garlicky loaf that’s crispy on the outside and soft in the middle. It’s the ultimate side dish for pasta, pizza, or soups, and it comes together in under 30 minutes with simple pantry staples. The key is using good bread, plenty of garlic, and not skimping on the butter.
Ingredients
- 1 large loaf of Italian or French bread (about 450 g / 1 lb), such as ciabatta or baguette
- 1/2 cup (115 g) unsalted butter, softened
- 4–5 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1/4 teaspoon salt (optional, if using unsalted butter)
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
- Slice the bread in half horizontally, like you’re opening a book, or cut it into individual slices without cutting all the way through—your choice. Place the bread cut-side up on the prepared baking sheet.
- In a small bowl, combine the softened butter, minced garlic, olive oil, Parmesan cheese, parsley, salt (if using), and black pepper. Mix well until everything is evenly distributed.
- Spread the garlic butter mixture generously over the cut surfaces of the bread. Make sure to get it into all the nooks and crannies.
- Bake for 10–12 minutes, or until the butter is melted and the edges of the bread are golden brown. If you like it extra crispy, you can switch to the broiler for the last 1–2 minutes, but watch it closely to avoid burning.
- Remove from the oven and let it cool for 2–3 minutes before slicing (if you didn’t pre-slice). Serve warm.
Tips
- Bread choice: A sturdy loaf like ciabatta, sourdough, or a French baguette works best. Avoid soft sandwich bread—it will become soggy.
- Garlic freshness: Use fresh garlic for the best flavor. Pre-minced jarred garlic can be used in a pinch, but it will have a milder taste and slightly different texture.
- Butter consistency: Make sure the butter is truly softened (room temperature) so it spreads easily. If it’s too hard, it will tear the bread.
- Don’t overdo the garlic: If you love garlic, you can add an extra clove, but be careful—too much raw garlic can become bitter when baked. Stick to 4–5 cloves for a balanced flavor.
Serving Suggestions
Serve this garlic bread alongside classic spaghetti and meatballs, lasagna, or a hearty minestrone soup. It’s also fantastic with a simple green salad for a light lunch. For a fun appetizer, cut it into smaller pieces and serve with marinara sauce for dipping.
Variations
- Cheesy garlic bread: After spreading the butter, sprinkle an extra 1/2 cup (50 g) of shredded mozzarella or provolone on top before baking.
- Herb garlic bread: Add 1 teaspoon of dried oregano or thyme to the butter mixture for an Italian twist.
- Spicy garlic bread: Stir in 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper for a bit of heat.
- Vegan version: Use vegan butter or olive oil instead of butter, and skip the Parmesan or use a vegan alternative.
Storage and Reheating
Store leftover garlic bread in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place it in a 350°F (175°C) oven for 5–7 minutes until warm and crispy. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it will make the bread chewy and soggy.
Frequently Asked Questions
Can I use garlic powder instead of fresh garlic? Yes, you can substitute 1 teaspoon of garlic powder for each clove of fresh garlic. The flavor will be slightly more mellow and less pungent, but it’s a good option if you’re out of fresh cloves.
What if I don’t have Parmesan cheese? You can omit it or substitute with another hard cheese like Pecorino Romano or Grana Padano. If you’re dairy-free, skip it entirely or use a nutritional yeast for a cheesy flavor.
Can I make this ahead of time? Yes, you can prepare the garlic butter and spread it on the bread, then cover and refrigerate for up to 24 hours before baking. You may need to add a couple of minutes to the baking time if baking straight from the fridge.
Why is my garlic bread soggy? Sogginess usually happens when the bread is too soft or the butter is too wet. Use a denser bread and make sure the butter is well-mixed. Also, don’t over-saturate the bread—spread the butter evenly, not in thick clumps.
Can I freeze garlic bread? Absolutely. Wrap the unbaked, buttered bread tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake directly from frozen, adding 5–7 minutes to the cooking time. Or, bake it first, let it cool completely, then freeze in a zip-top bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10 minutes.
Is it okay to use salted butter? Yes, just skip the added salt in the recipe. Salted butter will give a slightly different flavor, but it’s perfectly fine.
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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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