The Best Garlic Bread You’ll Ever Eat

Years ago, Tony and I began whipping up homemade garlic bread to pair with my all-time favorite turkey meatballs.

Because, really, a cozy spaghetti and meatballs dinner just isn’t complete without garlic bread for dipping. So, I dove into a fun experiment, testing out lots of bread, fresh garlic, real butter, and herbs. I’ll admit, I might have enjoyed too many slices along the way (hey, I’m only human, and sometimes one slice just isn’t enough)!

Finally, we nailed down a deliciously flavorful garlic bread recipe that blows the store-bought stuff right out of the water — and I keep coming back to it again and again.

Why It Works So Well

This garlic bread recipe is a quick and easy winner, bursting with real fresh garlic and herbs — no shortcuts with powders here. It takes about 20 minutes from start to finish, relies on simple pantry staples, and tastes just like something from a bakery, without the headache.

Plus, it’s super versatile: you can toss in cheese or keep it dairy-free, bake it soft or crisp depending on your crowd’s preference, and stash leftover loaves in the freezer for hassle-free dinners ahead.

• Quick: Just 5 minutes to prep, then 10–15 minutes to bake.
• Flavor-packed: Loads of fresh minced garlic, creamy butter, and bright parsley shine here.
• Customizable: Mix in parmesan or mozzarella, or swap in vegan butter and cheese.
• Freezer-friendly: Prep ahead and bake frozen loaves whenever you need a quick side.
• Always a hit: Goes beautifully with pasta, soups like Tomato Zucchini Soup, and salads such as Lemon-Dijon Asparagus and Pea Macaroni Salad, and it scales easily for any group.

Ingredient Essentials

• 1 pound Italian loaf or French loaf
• 1/2 cup softened unsalted butter (can also use salted)*
• 4 cloves garlic, finely minced
• 1 tablespoon finely chopped fresh parsley
• ⅛ teaspoon sea salt
• ¼ cup freshly grated parmesan cheese
• ½ cup shredded mozzarella cheese
• Extra parsley and chives

Step-by-Step Method

1. Preheat oven to 425°F (218°C).
2. Line a large baking sheet with parchment paper or foil.
3. Slice the loaf lengthwise and place both halves cut-side up on the prepared baking sheet.
4. In a medium bowl, combine softened butter, finely minced garlic, chopped fresh parsley, and sea salt.
5. Spread the garlic butter mixture evenly over the cut sides of the bread halves.

6. Bake at 425°F for 10–15 minutes until the edges begin to turn golden brown.

   

7. If adding cheese, sprinkle parmesan or shredded mozzarella on top in the final 2 minutes of baking to melt.
8. For a crispier crust, bake an additional 3–5 minutes while watching closely to prevent burning.
9. For softer bread, wrap the loaf in foil before baking or remove around the 10-minute mark.
10. Let the bread cool briefly, then slice into approximately 1-inch pieces.

Tips for Perfect Texture

If you’re a fan of extra crispy garlic bread, bake it for an additional 3-5 minutes, but keep a close eye so it doesn’t burn. A sturdy loaf—like this Garlic Herb French Bread—will also crisp beautifully. If you prefer softer bread, pull it out right around the 10-minute mark.

Another trick: wrapping the bread in foil before baking helps keep it perfectly soft inside if that’s your jam. For an ultra-soft, cheesy alternative, try this swirled garlic herb and cheese bread.

Storing and Reheating

Have leftovers? Keep them covered at room temperature for 1 to 2 days, and then reheat the bread by wrapping it in foil and warming it in the oven at 350°F for about 10 minutes. Simple!

This garlic bread recipe is also freezer-friendly, which is a total lifesaver when you want a quick side ready to go. Here’s how I freeze it:

1. After spreading on the garlic butter mixture, place the French bread halves in a single layer inside a freezer-safe bag and pop them in the freezer.
2. Freeze for up to 3 months for best flavor and freshness.
3. When you want garlic bread, bake the frozen halves as usual, but expect to add about 3-5 extra minutes to your baking time.

Common Questions Answered

• Can I use a baguette instead of an Italian or French loaf? — Yep, you can! Just know that a baguette has thinner slices, so you’ll get smaller pieces. The recipe calls for wider Italian or French loaves so you get thick, satisfying slices, but a baguette will totally work if that’s what you’ve got.
• How do I make this vegan? — Swap regular butter for vegan butter and choose a plant-based cheese if you want to add cheese. The notes section has a quick reminder on this swap!
• When should I add cheese? — Add parmesan or shredded mozzarella cheese in the last 2 minutes of baking to get the perfect melt without overcooking. For more cheesy-herb pairing ideas and melting tips, see Italian Herbs and Cheese Bread.
• How can I get my garlic bread crispier or softer? — For crispier bread, bake 3–5 minutes longer but watch carefully so it doesn’t burn. For softer, pull it out around 10 minutes or wrap it in foil before baking.
• How should I store leftovers and reheat? — Store covered at room temp for 1–2 days, then reheat wrapped in foil at 350°F for about 10 minutes.
• Can I freeze garlic bread? — Absolutely! After spreading the garlic butter, freeze the halves in a bag for up to 3 months. Bake from frozen, adding an extra 3–5 minutes if needed.
• Can I prep this ahead of time? — Yes, you can assemble it and keep it refrigerated for a while before baking, or freeze the prepped halves for longer storage. Another great make-ahead crowd-pleaser is our Pressed Italian Picnic Sandwich Loaf.
• What if my garlic bread is browning too fast on top? — If it’s getting too brown, loosely tent it with foil and keep baking until warmed through.