Garlic Bread Recipe

Preheat

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

Slice the loaf: on a cutting board, slice the baguette diagonally into 1-inch (2.5 cm) thick slices, stopping just before the bottom if you want a pull-apart loaf, or slice fully through if you prefer individual pieces.

If you sliced through for individual pieces, arrange slices cut-side up on a baking sheet lined with parchment paper. If you made a pull-apart loaf, wrap the bottom of the loaf in foil after filling to hold it together and place on the baking sheet.

Soften butter: ensure the 1 cup of unsalted butter is at room temperature so it blends smoothly. If not fully soft, microwave in 5–7 second bursts until spreadable but not melted.

Combine ingredients: in a medium bowl, add the softened butter, finely minced garlic (6 cloves), 2 tablespoons chopped fresh parsley, 1 tablespoon grated Parmesan (if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon olive oil, and 1/2 teaspoon lemon zest (optional).

Mix thoroughly with a spatula or fork until the mixture is uniform and spreadable. Taste a small amount and adjust seasoning (add a pinch more salt or lemon zest if desired).

Spread the garlic butter evenly: using a butter knife or offset spatula, spread about 1 to 1 1/2 tablespoons of garlic butter on each slice (or push the butter between slices for a pull-apart loaf), ensuring garlic bits reach the edges.

Add toppings: if using, sprinkle 2 tablespoons extra grated Parmesan over the top and lightly dust with 1/2 teaspoon dried oregano or Italian seasoning.

For extra crispness, lightly brush the crust edges with a little olive oil (about 1 teaspoon) or leave as is.

Bake: place the baking sheet in the preheated oven and bake for 10–12 minutes until the butter is melted and the bread is hot. For a softer interior with crisp top, cover loosely with foil for the first 8 minutes then remove foil and bake an additional 3–4 minutes to brown the top.

Optional broil: for a golden, slightly charred top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Rest and serve: remove from oven, let rest 1–2 minutes. If you made a pull-apart loaf and used foil, unwrap now. Garnish with a little extra chopped parsley and serve warm.