Garlic Bread Recipe
Make Garlic Bread Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Garlic Herb Butter
Bread & Topping
Method
Garlic Herb Butter
- 1
Soften and mix butter
Leave 1/2 cup unsalted butter at room temperature until soft (or microwave in 5–8 second bursts until spreadable). Place softened butter in a medium bowl.
- 2
Prepare garlic and herbs
Peel and finely mince 4 garlic cloves (or grate on a microplane). Finely chop 2 tablespoons parsley and 1 teaspoon optional oregano or basil.
- 3
Combine garlic, herbs, and seasonings with butter: add minced garlic, chopped herbs, 2 tablespoons grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon juice (optional), and 1/8 teaspoon red pepper flakes (optional). Mix thoroughly with a fork or spatula until evenly distributed and fluffy. Taste and adjust salt or lemon as needed.
Bread & Assembly
- 4
Preheat oven
Preheat oven to 400°F (200°C). Position a rack in the middle of the oven.
- 5
Prepare the loaf
Using a serrated knife, slice the baguette in half lengthwise. If you prefer pull-apart slices, instead cut the loaf crosswise into 1–1.5 inch slices, stopping just before cutting through the bottom so pieces stay attached.
- 6
Brush with olive oil
Lightly brush the cut surfaces with 1 tablespoon olive oil. This helps prevent the bread from becoming soggy and promotes crisping.
- 7
- 8
Add cheese (optional)
If using mozzarella, sprinkle 1 cup shredded mozzarella evenly over the top halves (or between slices for pull-apart style). For extra browning, finish with a light dusting of additional grated Parmesan.
- 9
Bake
Place the prepared loaf on a baking sheet lined with foil or parchment (cut side up). Bake in the preheated oven for 10–12 minutes, until butter is melted and bread edges begin to turn golden. If you added mozzarella and want it bubbly and browned, switch oven to broil for 1–2 minutes—watch closely to avoid burning.
- 10
Finish and serve
Remove from oven. Let rest 1–2 minutes, then, if halved, slice into pieces; if pull-apart, serve as is. Optionally sprinkle with a little extra chopped parsley or a pinch of red pepper flakes. Serve warm.