Homemade Garlic Bread Recipe

Soften butter

Leave the butter at room temperature for 20–30 minutes until soft but not melted. Alternatively, microwave in 5–7 second bursts until spreadable.

Prepare garlic and herbs

Peel and mince the garlic cloves finely. Finely chop the fresh parsley and zest the lemon.

Mix garlic butter

In a medium bowl, combine the softened butter, minced garlic, chopped parsley, grated Parmesan, lemon zest, kosher salt, black pepper, and red pepper flakes (if using). Use a fork or spatula to mix until uniformly combined and smooth. Taste and adjust salt or lemon zest as desired.

Preheat oven

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

Prepare the loaf

If using a whole baguette, slice the loaf crosswise into 1–1.5 inch thick slices without cutting all the way through (for a pull-apart style), or slice the loaf completely lengthwise for open-faced garlic bread. For individual slices, cut through completely to create separate pieces.

Apply olive oil

Lightly brush the cut surfaces of the bread with the olive oil. This helps crisp the crust and prevent sogginess.

Spread garlic butter

Using a knife or offset spatula, spread a generous amount of the garlic butter onto each cut surface. If doing pull-apart, spread butter between slices so it seeps into the interior. Reserve a tablespoon of butter to dot on top if you plan to add extra cheese.

Add cheese (optional)

If using extra cheese, sprinkle the grated Parmesan or shredded mozzarella evenly over the buttered surfaces. For a golden top, use mozzarella; for a nutty finish, use Parmesan.

Bake

Place the prepared loaf on a baking sheet lined with foil or parchment (buttered side up). Bake in the preheated oven for 10–14 minutes, until the butter has melted and the edges are toasted. If you added mozzarella and want a browned top, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.

Finish and serve

Remove from oven and let rest for 1–2 minutes. If you used the pull-apart method, gently separate slices. Optionally sprinkle a little extra chopped parsley and a final pinch of salt. Serve warm.