Garlic Bread Recipe

Preheat

Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. If using a broiler for finishing, be ready to switch to broil at the end.

Prepare loaf

Slice the baguette in half lengthwise (so you have two long halves) or cut into 1-inch thick diagonal slices without cutting all the way through for pull-apart style. Place the cut sides up on a baking sheet lined with parchment or foil.

Make garlic-herb butter

In a small bowl, combine the softened unsalted butter and olive oil until smooth. Stir in the minced garlic, chopped parsley, optional chopped basil/oregano, grated Parmesan (if using), salt, black pepper, and red pepper flakes (if using). Taste and adjust salt or herbs as needed.

Assemble

Generously spread the garlic-herb butter mixture over the cut sides of the bread, ensuring garlic and herbs are evenly distributed. If making slices, spread between slices so every piece gets topping. If topping seems light, brush the outside crust with the extra 1 tbs butter or oil to encourage browning.

Bake the assembled bread in the preheated oven for 10–12 minutes, or until the butter has melted and the bread is heated through. For crispier, golden tops, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and sprinkle the extra chopped parsley over the top. If you used Parmesan, you can add a light extra dusting immediately after broiling so it melts slightly. Let the bread rest 1–2 minutes, then slice (if not pre-sliced) and serve hot.

Storage and reheating: Store leftovers wrapped in foil at room temperature for up to 2 days or in the fridge up to 4 days. Re-crisp in a 350°F (175°C) oven for 5–7 minutes, or warm covered and then broil 30–60 seconds to refresh the crust.