This garlic bread recipe makes a crisp-edged, soft-centred loaf with butter, fresh garlic and parsley, ready to serve warm alongside pasta, soup or a salad. It uses a familiar UK baguette and simple ingredients, with a choice of sliced or split-loaf methods so you can get the texture you like.
Ingredients
- 1 French stick or baguette, about 14 oz (400 g)
- ½ cup unsalted butter, softened (115 g)
- 4 garlic cloves, finely grated or crushed (about 12 g)
- 2 tbsp finely chopped fresh flat-leaf parsley (8 g)
- ¼ tsp fine salt (1.5 g), or to taste
- ⅛ tsp freshly ground black pepper (about 0.3 g)
- 2 tbsp finely grated Parmesan, optional (10 g)
Instructions
- Heat the oven to 400°F (200°C), or 350°F (180°C) for a fan oven. Set a rack in the middle. If the baguette is very fresh and soft, leave it whole for a softer middle; for crispier bread, cut it into thick slices about 1 inch (2.5 cm) wide.
- Mix the softened butter, garlic, parsley, salt and pepper in a small bowl until evenly combined. Stir in the Parmesan, if using. Taste a little of the butter and adjust the seasoning; remember that Parmesan adds salt.
- For sliced garlic bread, spread the garlic butter over both cut sides of each slice and arrange the slices close together on a baking tray. For a loaf-style version, cut the baguette lengthways without cutting all the way through the bottom crust, then spread the butter inside. You can also make diagonal cuts across the top of the loaf and tuck butter into them.
- Bake for 12–15 minutes, until the butter has melted and the edges are golden and crisp. A whole split loaf may need the full 15 minutes; thinner slices can be ready sooner, so check them from 10 minutes. Avoid leaving the bread until the garlic or parsley turns dark, as both can become bitter.
- For a more deeply browned top, switch the oven to grill (broil) for 1–2 minutes at the end. Watch continuously because bread can burn quickly under the grill. Rest the loaf for 2 minutes, then slice if needed and serve hot.
Tips
- Softened butter spreads evenly and helps the garlic flavour reach the bread. If you forgot to soften it, cut it into small cubes and leave it at room temperature for about 10 minutes; avoid melting it, which can make the topping run off.
- Fresh garlic gives the boldest flavour. Use 1–1½ tsp garlic granules (about 3–5 g) if fresh cloves are unavailable; the flavour will be milder and less sharp. Mix thoroughly to avoid concentrated patches.
- Use a serrated bread knife and cut with a gentle sawing motion to avoid crushing a fresh baguette. Day-old bread works well too, especially for slices, because its firmer crumb holds the butter.
- To prepare ahead, mix the garlic butter and refrigerate it in a covered container for up to 3 days. Bring it to a spreadable consistency before assembling, or butter the bread and freeze it unbaked as described below.
Serving Suggestions
Serve garlic bread straight from the oven while its edges are crisp and the centre is still soft. It is a natural partner for tomato-based pasta, lasagne, baked pasta and creamy soups, and works well for mopping up sauces. For a lighter meal, pair it with a green salad or roasted vegetables. Put it on the table soon after baking rather than leaving it uncovered for a long time, as the crust softens as it cools.
Variations
For cheesy garlic bread, add the Parmesan in the butter and scatter another ¼ cup grated mozzarella (about 28 g) over the loaf for the final 5 minutes of baking. It will be softer and richer than the plain version. For a dairy-free loaf, use a firm plant-based butter alternative; check its salt level and season the mixture accordingly.
For a gentler garlic flavour, roast the cloves first, then mash them into the softened butter. Roasted garlic tastes sweeter and less sharp than raw garlic. You can also replace the parsley with 1 tbsp chopped chives (3 g), or add a small pinch of dried chilli flakes for warmth. Keep additions modest so the butter still coats the bread evenly.
Storage and Reheating
Garlic bread is best eaten fresh. Do not leave it at room temperature for more than 2 hours; refrigerate leftovers promptly in an airtight container and use within 3–4 days. Refrigeration will soften the crust. Reheat slices on a tray at 350°F (180°C) for about 5–8 minutes, or warm a split loaf for 8–10 minutes, until piping hot. A toaster oven works well for a few slices. Avoid microwaving if you want crisp bread, as it tends to turn chewy.
To freeze, assemble the buttered loaf or slices before baking, wrap tightly and freeze for up to 2 months for best quality. Bake from frozen at 400°F (200°C), adding about 5–8 minutes to the usual time, and check that the centre is hot and the butter has melted. You can also freeze baked, cooled bread; thaw in the refrigerator, then reheat in the oven until hot.
Frequently Asked Questions
Can I make garlic bread without parsley?
Yes. Leave it out, or use chopped chives or a little dried parsley. Parsley adds freshness and colour but is not essential to the garlic butter.
Should I use salted or unsalted butter?
Either works. Unsalted butter gives you better control over seasoning; if using salted butter, start without the added salt, then taste the mixture and add a little only if needed.
Can I make garlic bread in an air fryer?
Yes. Arrange slices in a single layer and cook at 350°F (180°C) for about 4–6 minutes, checking from 3 minutes because air fryers vary. For a split loaf, cut it to fit and cook in batches if necessary.
Why is my garlic bread soggy?
Too much butter, very thin bread or tightly covering the loaf while it bakes can make it soggy. Use the amount in the recipe, bake uncovered, and choose a sturdy baguette. For a crispier finish, slice the loaf and bake the pieces with a little space between them.
Can I prepare garlic bread the day before?
Yes. Spread the garlic butter on the bread, wrap it well and refrigerate overnight, then bake as directed. Let a chilled loaf sit out while the oven heats, but do not leave it at room temperature for more than 2 hours.
Can I use garlic paste instead of fresh garlic?
Yes. Start with about 1 tsp garlic paste (5 g), mix it into the butter and taste before adding more. Some prepared pastes contain salt or other seasonings, so adjust the salt carefully.
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