Garlic Bread Recipe

Soften and combine butter

Let the unsalted butter sit at room temperature until soft but not melted, about 20–30 minutes. Alternatively, microwave in 5-second bursts until easily spreadable.

Sauté garlic (mild step)

In a small skillet, warm 1 tablespoon olive oil over medium-low heat. Add the minced garlic and cook, stirring, until fragrant and just softened, about 30–45 seconds to 1 minute — do not brown. Remove from heat and let cool slightly. (This mellows raw garlic for a smoother spread.)

Mix herbs and season

In a medium bowl, combine the softened butter, cooled garlic and oil, chopped parsley, basil, oregano, lemon zest, salt, and black pepper. Use a fork or spatula to mash and blend until smooth and evenly colored. Stir in grated Parmesan if using. Taste and adjust seasoning.

Preheat oven

Preheat oven to 425°F (220°C). Place a rack in the center position. If using a broiler for finishing, position rack 6–8 inches from the element and reduce oven temperature to 400°F (200°C) later.

Prepare bread

Slice the artisan loaf into 1-inch-thick slices. Arrange slices in a single layer on a rimmed baking sheet. If loaf is very long, cut to fit the pan so slices sit flat.

Spread butter

Using a butter knife or offset spatula, spread a generous, even layer of the garlic & herb butter on the cut side of each slice (about 1 to 1 1/2 tablespoons per slice). Make sure butter reaches edges to ensure even browning.

Bake until golden

Place the baking sheet in the preheated oven and bake for 8–12 minutes, until the butter is melted and the tops are golden around the edges. For an extra-toasty finish, switch oven to broil for 1–2 minutes, watching closely to prevent burning, until edges and peaks are deep golden brown.

Finish and garnish

Remove from oven. While still warm, lightly sprinkle coarse sea salt over the slices for contrast. Optionally garnish with chopped parsley and a pinch of red pepper flakes for heat. Transfer to a serving platter and serve immediately (makes about 8–9 pieces).