Garlic Bread Recipe

Preheat and slice

Preheat the oven to 425°F (220°C). Using a serrated knife, slice the ciabatta loaf lengthwise into two even halves. If you prefer individual slices, cut each half into 1–1.5 inch (2.5–4 cm) thick slices, keeping them in a single layer on a baking sheet.

Arrange the sliced ciabatta cut-side-up on a parchment-lined or lightly greased baking sheet so there's space between slices for even toasting.

Soften and combine

Place the softened unsalted butter in a medium bowl. Add the finely minced garlic, chopped parsley, chopped basil (if using), olive oil, grated Parmesan (if using), salt, and freshly ground black pepper.

Mix thoroughly with a fork or small spatula until smooth and homogenous. Taste and adjust salt and pepper as needed. The olive oil helps loosen the spread for easier spreading; if butter is very soft, you may omit the oil.

Spread and season

Using a butter knife or offset spatula, evenly spread about 1 tablespoon of the garlic herb butter onto each slice (adjust quantity so all butter is used). Make sure to coat to the edges for full flavor. Sprinkle the dried oregano or Italian seasoning lightly over each buttered slice.

Add cheese

Evenly distribute the shredded or sliced mozzarella over the buttered slices, using about 2 cups total. For a slightly crispier top, leave a small margin near the edges without cheese so the butter can crisp.

Bake until melted and golden

Place the baking sheet in the preheated oven on the middle rack. Bake for 8–12 minutes, watching closely: the butter should bubble, the edges should get lightly golden, and the mozzarella should melt. If you prefer browned cheese, switch the oven to broil for 1–2 minutes at the end — watch continuously to avoid burning.

Garnish and serve

Remove from the oven. Sprinkle the optional red pepper flakes over the hot garlic bread for a little heat. Let the bread rest 1–2 minutes, then transfer to a cutting board if you baked halves, or serve directly from the sheet. Serve warm.