Garlic Bread

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Here's how to make the BEST garlic bread! Two classic garlic bread methods: toasted and crisped under the broiler, the other soft from being wrapped in aluminum foil and heated in the oven.

Photography Credit: Sally Vargas

What would spaghetti be without a side of buttery garlic bread?

There are several methods and twists for making garlic bread, the easiest being just rubbing a cut clove of garlic over toasted slices of Italian or French bread, and spreading the toast with olive oil or butter.

Here are a couple of methods that make wonderful garlic bread, depending on how you like it, either toasty or soft.

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Toasty or Soft Garlic Bread?

The methods for making toasty garlic bread or soft garlic bread are slightly different:

  • Crispy, toasty garlic bread gets sliced in half down its length, spread with butter and garlic, and then baked open-faced in the oven. Broil it at the end for extra crispiness.
  • Soft garlic bread gets sliced like an accordion (slice as if cutting slices, but don’t go all the way through), then slather the butter mixer between the slices. Wrap the bread up in foil, then bake. This will keep the bread soft while infusing garlicky-butter into each slice.

How to Make Garlic Bread - soft or crispy

Storing and Freezing Garlic Bread

Crispy or soft, garlic bread is really at its best eaten right out of the oven. The leftovers don’t keep particularly well.

If you’d like to make garlic bread ahead, you could prep the garlic bread up to the baking stage, then wrap in foil and store in the freezer for up to three months. This makes a great housewarming gift or for new parents, especially paired with a batch of frozen meatballs and sauce.

  • To reheat crispy garlic bread, unwrap the bread and place the halves buttered side up on a baking sheet. Cover loosely with foil and bake until the bread is warmed through and the butter starting to melt. Remove the foil and continue baking and broiling as directed.
  • To reheat soft garlic bread, loosen the foil a little bit so it’s not so tightly wrapped but still enclosed in foil, then place the bread in the oven and bake until warmed through.

More Toasty Bread Recipes for Sharing

Updated January 30, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Garlic Bread Recipe

  • Prep time: 5 minutes
  • Cook time: 13 minutes
  • Yield: 4 to 8 servings

Ingredients

  • 1 16-ounce (450 g) loaf of Italian bread or French bread
  • 1/2 cup (1 stick, 112 g) unsalted butter, softened
  • 2 large cloves garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup (25 g) freshly grated Parmesan cheese (optional)

Method

METHOD 1: TOASTED GARLIC BREAD

1 Preheat oven to 350°F. 

2 Prepare the garlic bread: Cut the loaf in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves.

Bread spread with garlic butter for homemade garlic bread

3 Heat in oven for 10 min: Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in a 350°F (175°C) oven for 10 minutes.

4 Sprinkle with Parmesan (optional) and broil: Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack.

Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

5 Slice: Remove from oven, let cool a minute. Remove from pan and use a bread knife to cut into 1-inch thick slices. Serve immediately.

Homemade garlic bread cut into slices

METHOD 2: SOFT GARLIC BREAD

1 Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above.

2 Slice the bread and insert butter mixture: Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice, or between every other slice if you only want the garlic mixture on one side of the bread.

Homemade garlic bread cut in vertical slices with butter in between

3 Bake the garlic bread: Wrap the bread in aluminum foil and heat for 15 minutes in the 350°F (175°C) oven, until the butter has melted and the bread is warmed.

4 Serve: To serve, remove from foil and present the loaf wrapped in a clean tea towel. Tear off slices to eat.

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Links:

Easiest Ever Garlic Bread here on Simply Recipes

Cheesy Bread on Simply Recipes

How to Roast Garlic on Simply Recipes

Heidi's dad's garlic bread from 101 Cookbooks

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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69 Comments / Reviews

No ImageGarlic Bread

Did you make it? Rate it!

  1. Erin

    Made the crusty version, though didn’t broil or add parmesan. It was enjoyed by everyone. Definitely keeping this recipe. Thank you!

    xxxxxyyyyy

  2. KellyM

    Followed the recipe exactly and ended up with burnt garlic bread. The broil time is way too long and not even needed IMO. I didn’t have the rack on the highest either, just in the middle and it still burnt. The non-burnt areas tasted quite good, so I’ll make the recipe again, but just stick with the bake part.

    xxxxxyyyyy

    Show Replies (1)
  3. Karla

    Best garlic bread. So simple yet so good.

    xxxxxyyyyy

  4. crossmr

    The basic recipe seems fine, but the garlic taste was basically non existent. I used 2 cloves of fresh garlic, and you could definitely see the garlic pieces on the bread but there was very little flavor. I still have some left, so I may add a little garlic powder to the remaining mix and try it on some more bread to see if it gives a stronger flavor

    xxxxxyyyyy

  5. Carmen

    I made it and it’s delish…. Thank you for sharing your recipe.

    xxxxxyyyyy

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