How to Make Garlic Bread

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How to Make Garlic Bread

Unleash the garlicky goodness in 20 minutes with this easy, cheesy garlic bread recipe that elevates any meal!

Prep Time8

Cook Time12

Total Time20

Course: Bread

Cuisine: American, French, Italian

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

1 French bread loaf, or Italian bread, halved lengthwise
½ cup butter, softened
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried parsley
1 cup shredded mozzarella cheese, optional - do not need to use

Instructions

Preheat oven to 350°F.
In a small bowl, combine softened butter, minced garlic, dried oregano, and dried parsley.
Spread butter mixture on the open side of both pieces of bread. Sprinkle with mozzarella cheese. Place the butter side up onto a baking sheet.
Bake in the oven for 10-12 minutes, then remove and place the oven rack 6 inches from the heat source and turn to broil. Add bread back in and broil for about 1-2 minutes, or until slightly browned. Keep an eye on the bread so it does not burn.
Slice bread and serve warm.

Video

Notes

Recipe tips.

For soft, warm garlic bread, we butter and season the bread, press the halves back together, and wrap the entire loaf with aluminum foil. Bake at 350°F for 15 minutes or until the butter is melted.
To use fresh herbs, use 3 teaspoons of fresh herbs for every 1 teaspoon of dried herbs.
Make it cheesy and sprinkle the tops with shredded cheese, like Colby Jack or mozzarella, before baking.
Choose crusty loaves of bread that are 1-2 days old. Ciabatta, baguettes, or Sourdough Bread can also be used.

Prep ahead of time. Prepare the garlic bread a few hours in advance. Cover it loosely with plastic wrap or aluminum foil until baking.

Freeze ahead. Add the garlic butter and freeze each loaf. Once solid, wrap with plastic and foil and freeze for 2-3 weeks. Thaw before baking.

Store leftovers wrapped loosely in foil at room temperature for 1-2 days, or wrap tightly and freeze for 1-2 weeks. Reheat in the oven at 350°F for 5-10 minutes.

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