Garlic Bread Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Using a serrated knife, slice the baguette in half lengthwise (so you have two long halves) or cut into 1–1½ inch thick slices without cutting fully through if making pull-apart style. Place the halves or slices cut-side up on a baking sheet lined with foil or parchment.

Soften butter if not already softened: leave at room temperature for 30–60 minutes, or microwave in 5–7 second bursts until pliable but not melted.

Spread softened butter evenly over the cut sides of the bread, making sure to get to the edges. Use the full quantity if you want a richer, more indulgent garlic bread; use less if you prefer lighter buttering.

Make garlic-herb butter

In a small bowl, combine the softened butter with the finely minced garlic, chopped parsley, optional oregano or basil, lemon zest if using, salt, and freshly ground black pepper. Stir thoroughly until evenly distributed. Taste and adjust salt/pepper or garlic amount as desired.

If you prefer a smoother spread, mash the mixture with the back of a spoon or use a fork to create a uniform paste. For a lighter flavor, stir in 1 tablespoon of olive oil to thin the butter.

Spread the garlic-herb butter mixture evenly over the buttered bread halves or between the slices (if using pull-apart style). Make sure butter gets into crevices so each bite is flavored.

Add toppings and bake

If using, sprinkle the grated Parmesan evenly over the buttered bread and scatter red pepper flakes to taste. Lightly brush any exposed crust with 1 tablespoon olive oil to encourage crisping.

Bake in the preheated oven for 10–12 minutes, until butter is bubbling and bread is heated through. For crispier, golden top, switch oven to broil for 1–2 minutes—watch very closely to avoid burning.

Remove from oven. If you baked halves, slice into serving pieces. If you used pull-apart slices, separate pieces and serve immediately while warm.