Garlic bread is a beloved side dish made from a crusty loaf, butter, fresh garlic, and parsley, baked until golden and crisp. It’s the perfect companion to pasta, salads, and soups, and this recipe delivers a beautifully browned exterior with a soft, buttery center. The key is using good-quality bread and not skimping on the garlic butter.
Ingredients
- 1 large loaf Italian or French bread (about 16 oz / 450 g)
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 4 cloves garlic, minced (about 1 1/2 tbsp / 12 g)
- 2 tbsp (8 g) fresh parsley, finely chopped (plus more for garnish)
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Slice the bread in half horizontally, creating two long halves. Place them cut-side up on the prepared baking sheet.
- In a small bowl, combine the softened butter, minced garlic, parsley, salt, and pepper. Mix until well blended. If using Parmesan, stir it in now.
- Spread the garlic butter mixture evenly over the cut surfaces of both bread halves. Use a spatula or the back of a spoon to cover every bit of bread.
- Bake for 10-12 minutes, or until the edges are golden brown and the butter is bubbling. If you prefer extra crispiness, you can broil for the last 1-2 minutes, watching closely to avoid burning.
- Remove from the oven and let cool for 2 minutes. Slice crosswise into 1-inch (2.5 cm) pieces and serve warm, garnished with extra parsley if desired.
Tips
- Use day-old bread: Slightly stale bread works best because it absorbs the butter without becoming soggy and crisps up nicely. Fresh bread is fine, but you may need to bake it a minute or two longer.
- Don’t burn the garlic: Minced garlic can burn quickly at high heat, turning bitter. If you’re worried, you can sauté the garlic in the butter for 1 minute over low heat before spreading, but then let the butter cool slightly so it doesn’t soak into the bread too much.
- Make it ahead: You can prepare the garlic butter and spread it on the bread up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add a few extra minutes to the baking time if baking straight from the fridge.
- No fresh parsley? Substitute 1 teaspoon dried parsley, but add it to the butter along with the garlic so it rehydrates. Or skip it and use a pinch of dried oregano or basil for a different flavor.
Serving Suggestions
Serve garlic bread hot alongside spaghetti, lasagna, or any tomato-based pasta dish. It’s also excellent with minestrone soup, Caesar salad, or grilled meats. For a casual meal, cut it into chunks and serve as an appetizer with marinara sauce for dipping.
Variations
- Cheesy Garlic Bread: After spreading the butter, top with 1 cup (120 g) shredded mozzarella and bake until melted and bubbly.
- Herb Butter: Add 1 teaspoon each of dried oregano and thyme to the butter for an Italian-style twist.
- Spicy Kick: Mix in 1/4 teaspoon red pepper flakes or a dash of cayenne for heat.
- Vegan Version: Use vegan butter and skip the Parmesan, or use a plant-based Parmesan alternative.
Storage and Reheating
Store leftover garlic bread in an airtight container or wrap tightly in foil. It will keep in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 5-7 minutes, or until warmed through and crisp. 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, but use 1 teaspoon of garlic powder for every clove of fresh garlic. The flavor will be milder and slightly different, but it still works well.
Why is my garlic bread soggy? Sogginess usually happens if you use too much butter or if the bread is too fresh. Make sure to spread a thin, even layer and bake at high heat to crisp the surface. Also, avoid covering the bread while baking.
Can I freeze garlic bread? Absolutely. Prepare the bread with the butter, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen at 400°F (200°C) for 15-18 minutes, adding a few extra minutes if needed.
What’s the best bread for garlic bread? A crusty loaf with a sturdy crumb, like Italian, French, or sourdough, works best. Avoid soft sandwich bread, which will become mushy.
How do I make it extra crispy? Broil the garlic bread for the last 1-2 minutes of baking, but watch it closely to prevent burning. Also, you can toast the bread cut-side up before adding the butter for a few minutes to dry it out.
Is garlic bread healthy? Garlic bread is a treat, not a health food. It’s high in butter and refined carbs, so enjoy it in moderation as part of a balanced meal.
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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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