Garlic Bread Recipe

Soften butter

If butter is cold, cut into chunks and let sit at room temperature 20–30 minutes until easily spreadable. Alternatively, soften in a microwave: place butter in a microwave-safe bowl and heat at 10–15 second intervals until soft but not melted.

Mince garlic

Peel garlic cloves and finely mince or finely grate using a microplane. For a milder garlic flavor, smash cloves and remove the green shoot before mincing.

In a medium bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using), salt, pepper, and lemon juice (if using). Mix thoroughly until uniform. Taste and adjust salt or garlic level as desired.

Preheat oven

Preheat oven to 400°F (200°C). Position a rack in the middle of the oven.

Prepare loaf

If using a whole baguette: slice the loaf in half lengthwise to create two long pieces. For pull-apart garlic bread: keep loaf whole and make diagonal slices about 3/4-inch apart without cutting through the bottom crust. If you prefer individual pieces, slice into 1-inch thick pieces.

Apply garlic butter

If loaf is halved lengthwise: spread the garlic butter evenly over the cut sides, covering edge to edge. Optionally brush a thin layer of olive oil on the crust before spreading to help crisp. If using the pull-apart method: loosen slices slightly and spread garlic butter between cuts and on top of the loaf so butter penetrates slices.

Add cheese (optional)

If making cheesy garlic bread, sprinkle shredded mozzarella/provolone evenly over the buttered surfaces or tuck some cheese into the cuts for pull-apart bread.

Bake

Place prepared bread on a baking sheet, cut-side up (or right-side up for pull-apart). Bake at 400°F (200°C) for 8–12 minutes until butter is melted and edges begin to brown. For a crisper top and melted, browned cheese, switch oven to broil and broil 1–2 minutes while watching closely to avoid burning.

Finish and serve

Remove from oven, sprinkle with extra chopped parsley and a pinch of chili flakes if desired. Let rest 1–2 minutes, then slice (if halved) or serve the pull-apart pieces. Serve warm.

If you used cheese, allow the bread to rest briefly so cheese firms slightly before slicing. Optionally drizzle a light amount of olive oil over the top and finish with additional grated Parmesan or a squeeze of lemon for brightness.