Garlic Bread Parmigiana Recipe

Preheat and prep

Position an oven rack in the upper-middle of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Slice the loaf: using a serrated knife, cut the bread in half lengthwise. If preferred, you may cut into 1-inch thick crosswise slices instead (see note in step).

In a medium bowl combine the softened unsalted butter and 1 tablespoon extra-virgin olive oil. The oil keeps the butter spreadable and gives sheen.

Add the minced garlic, chopped parsley, 3/4 cup grated Parmesan, 1/2 teaspoon Kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix thoroughly with a spatula until evenly combined and smooth.

Taste and adjust seasoning: if you prefer brighter garlic, add up to 1 more small clove; if salt is low, add up to 1/4 teaspoon more. Reserve about 2 tablespoons of the Parmesan mixture for sprinkling later, if you like extra crust.

Spread the garlic-Parmesan butter evenly over the cut sides of the loaf (both halves). Use an offset spatula or the back of a spoon to get an even, full coating edge-to-edge.

If serving as individual slices: after spreading, slice into 1-inch crosswise pieces and place cut-side up on the prepared baking sheet, leaving small gaps between slices. If keeping halves intact, place both halves cut-side up on the baking sheet.

Initial toasting: Bake the prepared bread (either halves or slices) in the preheated oven for 8–10 minutes, until the butter melts and the edges start to turn golden and the garlic becomes fragrant. This step ensures the bread toasts through before adding wet sauce.

Remove from oven. Spoon the marinara sauce over the toasted cut sides: use about 1 cup total, distributing evenly (roughly 1/2 cup per loaf half or ~1–2 tbsp per slice). Spread gently to avoid saturating the bread—leave a thin even layer.

Top with fresh mozzarella: distribute the 8 oz of mozzarella evenly over the sauced bread. If using slices, place slices on each piece; if using halves, cover in an even layer. Sprinkle the remaining 1/4 cup grated Parmesan, dried oregano, and red pepper flakes evenly over the cheese.

Return to the oven and bake for an additional 6–10 minutes at 425°F (220°C), until the cheese is melted and bubbly and edges brown slightly. For a golden browned top, switch the oven to broil on high for 1–2 minutes watching closely to prevent burning.

Remove the bread from the oven. Let rest 2–3 minutes to set the cheese slightly. If you reserved any Parmesan butter, sprinkle it now along the edges for extra crispness.

Garnish: scatter chiffonade basil over the top, drizzle with 1 teaspoon extra-virgin olive oil if desired, and cut into portions (if halves were used). Serve warm.