Garlic Bread Recipe

Soften and combine

Leave the butter out at room temperature until fully softened (or microwave in 5–8 second bursts until spreadable). Place softened butter in a medium bowl.

Add the extra-virgin olive oil to the butter and mash together with a fork or spatula until smooth. Oil helps the butter stay spreadable and gives gloss when baked.

Stir in the minced garlic, chopped parsley, thyme (if using), lemon zest (if using), sea salt, and black pepper until evenly distributed. Taste and adjust seasoning—add a pinch more salt if needed.

If using grated Parmesan/Pecorino, fold 1 tablespoon into the butter mixture and reserve the other tablespoon for sprinkling on top of the bread before baking.

Preheat oven to 375°F (190°C). Position a rack in the center of the oven.

Using a sharp serrated knife, slice the baguette in half lengthwise to create two long halves. Alternatively, for pull-apart slices, make diagonal cuts about 3/4-inch apart without cutting all the way through.

Using a spatula or butter knife, spread the garlic herb butter evenly over the cut surface(s) of the baguette. Make sure to get butter into any diagonal cuts so flavor penetrates.

If you reserved Parmesan, sprinkle the remaining tablespoon evenly over the buttered surface. Sprinkle chili flakes if you want a touch of heat.

Place the two halves (buttered side up) on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.

Bake in the preheated oven for 8–12 minutes, until the butter is melted and the edges of the bread are golden. For a crisper, more deeply browned top, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven. If desired, brush the exposed crust lightly with the extra 1 teaspoon olive oil for shine and extra flavor.

Let the garlic bread rest for 1–2 minutes, then sprinkle with chopped fresh parsley for color. Slice into portions if you baked whole halves.

Serve warm.