Homemade Garlic Bread
This Homemade Garlic Bread transforms a basic French or Italian loaf into something absolutely irresistible with just a handful of pantry ingredients. A rich garlic butter mixture loaded with fresh garlic, parsley, and Parmesan soaks into every crevice of the bread, creating crispy golden edges with a soft, buttery center — ready in just 22 minutes and perfect alongside pasta, soups, or as a standalone snack.
Equipment
- Large cutting board
- Sharp serrated bread knife
- Medium mixing bowl
- Fork or small whisk
- Baking sheet or large oven-safe dish
- Aluminum foil For lining the baking sheet
- Pastry brush or butter knife For spreading garlic butter
- Le Creuset Stoneware Bread Baker (optional) For even heat distribution and crispy exterior
- Microplane Premium Classic Zester/Grater (optional) For mincing garlic into a fine paste
- OXO Good Grips Silicone Pastry Brush (optional) Heat-resistant, no-bristle-shed alternative to standard pastry brush
Ingredients
- 1 large French bread loaf or Italian bread about 16 inches long
- ½ cup unsalted butter 1 stick / 113g, softened to room temperature
- 6 cloves fresh garlic about 2 tablespoons, minced
- 2 tablespoons fresh parsley finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese optional but highly recommended; about 40g
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with aluminum foil. Make sure your butter is fully softened to room temperature before starting.
- In a medium bowl, combine the softened butter, minced garlic, chopped parsley, salt, pepper, and olive oil; mash and stir with a fork until creamy. Fold in the Parmesan cheese if using, then taste and adjust seasoning.
- Using a serrated knife, slice the bread loaf in half lengthwise so you have two long halves. Cut into shorter sections if needed for easier handling.
- Place both bread halves cut-side up on the prepared baking sheet and generously spread the garlic butter over the entire cut surface, working it into all the air pockets. Reserve any leftover butter for finishing.
- Bake for 10–12 minutes until the edges are golden brown and the butter is bubbling. For extra-crispy bread, turn on the broiler for the last 1–2 minutes, watching closely to prevent burning.
- Brush any reserved garlic butter over the hot bread, let cool for 2–3 minutes, then slice into individual pieces and serve immediately.
Notes
- Room temperature butter is essential — cold butter won't blend evenly with the garlic. Let it sit out for 30–45 minutes before starting.
- Fresh garlic delivers a much brighter, more robust flavor than jarred pre-minced garlic. Use fresh whenever possible.
- Adjust garlic to taste: start with 4 cloves for a milder flavor, or go up to 8 cloves if you love bold garlic punch.
- Don't skip the olive oil — it helps the butter spread more easily and keeps the bread from drying out in the oven.
- For extra-crispy bread, toast the cut sides for 3–4 minutes before applying the garlic butter.
- If the garlic starts browning too quickly, tent the bread loosely with aluminum foil for the first 8 minutes, then uncover to crisp.
- To add melted cheese on top, sprinkle shredded mozzarella during the last 2–3 minutes of baking so it doesn't burn.
- Make-ahead tip: The garlic butter can be prepared up to 3 days in advance and refrigerated, or frozen in portions for up to 3 months.
- Storage: Wrap leftover baked garlic bread in foil and store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Reheat in a 350°F oven for 5–7 minutes (unwrapped for crispy, wrapped for soft) or in an air fryer at 350°F for 3–4 minutes. Avoid the microwave — it makes the bread soggy.
Nutrition
Serving: 1SliceCalories: 245kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 380mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 4mgCalcium: 10mgIron: 8mg
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