Toasted Parm Bread Recipe

Preheat the oven to 425°F (220°C). If using a broiler, position the rack about 6 inches from the element (use broil for final browning if desired).

If your 10-inch round bread is not already halved, use a serrated knife to slice horizontally into two even halves. Place the cut sides up on a rimmed baking sheet lined with parchment or foil for easy cleanup.

Soften and combine

In a small bowl, combine the softened butter and olive oil until smooth. Stir in the minced garlic, grated Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper until evenly incorporated.

Taste a small bit on a spoon and adjust seasoning if needed (add a pinch more salt or Parmesan to preference). If using fresh parsley, reserve it for garnish — fold half into the spread for extra color and flavor, leaving the rest to sprinkle at the end.

Using a spatula or butter knife, spread the garlic-Parmesan butter mixture evenly over the cut surface of both bread halves, covering right to the edges.

If you ordered add-ons: sprinkle the chopped cooked bacon evenly over one or both halves as desired. Or distribute the sliced banana peppers across the top for a tangy heat. Ensure add-ons are in a single layer for even toasting.

Place the prepared bread on the center rack and bake in the preheated oven for 8–12 minutes, until butter is melted and the edges begin to toast. For a more golden top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven. Immediately sprinkle the remaining grated Parmesan (if desired) and the reserved chopped parsley over the hot bread so it adheres and melts slightly.

Let the bread rest for 1–2 minutes, then slice into 8 wedges (or desired portions) and serve warm.