Garlic Bread Recipe

Preheat and prepare loaf

Preheat the oven to 375°F (190°C). Place the loaf on a large cutting board. Using a serrated knife, slice the loaf crosswise into 1 to 1½-inch thick slices, keeping the bottom 1/4 inch intact if you prefer a pull-apart style, or slice all the way through if you want individual pieces. If using whole slices, fan them out slightly on a baking sheet lined with parchment paper so butter can penetrate.

Make garlic butter

In a medium bowl, combine the softened unsalted butter, minced garlic, chopped parsley, olive oil, salt, pepper, and optional lemon juice. Mix thoroughly with a fork or spatula until smooth and evenly distributed. Taste and adjust salt or garlic to preference.

Apply butter to loaf

If loaf is sliced but kept attached: use a butter knife to spread a generous amount (about 1 to 1½ tablespoons per slice) of garlic butter between each slice and on the top and ends of the loaf. For fully separated slices: spread butter on both cut sides of each slice. Reserve about 1 tablespoon of garlic butter for brushing the top before baking.

Optional cheese addition

If adding cheese, evenly sprinkle the shredded mozzarella and grated parmesan over the top of the loaf or on each slice after buttering. Press lightly so cheese adheres to the buttered surface.

Bake

Place the prepared loaf on the baking sheet and put into the preheated oven. Bake for 12–18 minutes until the butter is melted and the edges are golden. If using cheese, bake for 12–15 minutes then switch the oven to broil (or 500°F/260°C) for 1–2 minutes to brown and bubble the cheese—watch carefully to avoid burning.

Crisp and serve

Remove from the oven and brush any reserved garlic butter over the top for extra gloss and flavor. Let the loaf rest 2–3 minutes, then, if not fully sliced, cut through the bottom to separate slices or pull apart. Serve hot.