Large Garlic Bread Recipe

Preheat and cut

Preheat the oven to 375°F (190°C). Using a serrated knife, slice the loaf in half lengthwise to create two large pieces (top and bottom). If you prefer pull-apart slices, alternatively cut the loaf into 1–1½ inch thick diagonal slices without cutting all the way through.

Place the two cut halves, cut-side up, on a baking sheet lined with foil or parchment for easier cleanup.

Soften and combine

In a small saucepan over low heat or in a microwave-safe bowl, gently warm the unsalted butter until just softened — do not let it brown. Stir in the olive oil to keep the butter spreadable at oven temperature.

Add aromatics

Stir the finely minced garlic, chopped parsley, grated Parmesan, salt, black pepper, and optional red pepper flakes into the warm butter mixture until evenly combined. Taste and adjust salt or garlic level as needed.

Spread garlic butter

Using a spatula or butter knife, spread about three-quarters of the garlic butter mixture evenly over the cut surface of each half of the loaf. Reserve the remaining mixture to add more topping after baking if desired.

Add cheese (optional)

If using extra cheese, sprinkle the additional grated Parmesan or mozzarella evenly over the buttered surface.

Bake until golden

Bake in the preheated oven for 12–15 minutes, or until the butter is melted and the edges are golden. For a softer center, bake on the middle rack; for a crispier top, move the pan to the upper rack for the last 2–3 minutes.

Optional broil

If you want a browned, bubbly topping, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from the oven and immediately brush the reserved garlic butter over any dry spots. Sprinkle with the remaining chopped parsley for color and extra flavor.

Let the loaf rest 2 minutes, then slice into serving pieces if you left it whole, or serve the two halves as is. Serve warm.