Garlic Bread Recipe

Soften and combine

Remove the butter from the refrigerator at least 20–30 minutes before starting so it becomes easily spreadable. In a medium bowl, mash the softened butter with a fork until smooth and creamy.

Add oil and aromatics

Stir in the olive oil to loosen the butter slightly. Add the finely minced garlic, chopped parsley, grated Parmesan (if using), salt, black pepper, and lemon zest (if using). Mix thoroughly until evenly combined. Taste and adjust salt or garlic as desired.

Optional melt for smoother spread

If you prefer a spread that melts into the bread easier, gently warm the butter mixture: place bowl over a pan of barely simmering water (double-boiler) for 20–30 seconds, stirring until just loosened, then remove from heat. Do not make the butter liquid.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Slice the loaf either: a) crosswise into 1–1¼ inch thick slices for individual pieces, or b) lengthwise split the loaf in half for wider slices. If slicing crosswise, do not cut all the way through if you want a pull-apart style—leave the base intact. If splitting lengthwise, you will have two large halves to spread.

Lightly brush the cut sides of the bread with 1 tsp olive oil (optional) to help promote even browning.

Evenly spread the prepared garlic butter over the cut surfaces of the bread. For crosswise sliced loaves meant to be pull-apart, work the butter into the slices so each pocket has some butter. For lengthwise halves, spread in an even layer to the edges.

If using extra grated cheese or chili flakes, sprinkle them over the top now.

Place the bread on the prepared baking sheet, cut-side up. Bake in the preheated oven for 12–15 minutes, or until the butter has melted and the bread is hot and edges are lightly golden.

For a crisper, more toasted top: switch the oven to broil for the last 1–2 minutes, watching constantly to avoid burning, until the tops are golden-brown and slightly crisp.

Remove the garlic bread from the oven. If you baked a split loaf, rotate the halves onto a cutting board and slice into serving pieces. If you baked cross-sliced, serve as pull-apart pieces.

Let the bread rest 1–2 minutes (it will be very hot), then serve warm. Offer extra chopped parsley, grated cheese, or chili flakes at the table if desired.

Store any cooled leftovers wrapped tightly in foil or an airtight container at room temperature for up to 1 day. Reheat in a 350°F (175°C) oven for 8–10 minutes wrapped in foil to refresh.