Classic Easy Garlic Bread: The Ultimate Golden Side Dish.

Garlic bread is the undisputed champion of side dishes. Whether it is accompanying a rich spaghetti bolognese, a fresh garden salad, or a hearty bowl of soup, its role is to provide a warm, crunchy, and aromatic contrast to the main meal. While store-bought versions exist, they often suffer from artificial flavorings or uneven butter distribution. Making it at home allows you to control the potency of the garlic and the quality of the fats, resulting in a loaf that is truly “golden.”

The secret to a perfect garlic bread lies in the infusion. Rather than just spreading cold butter on bread, mixing the garlic and herbs into softened butter ensures that every crevice of the loaf is saturated with flavor. This recipe uses a “split-loaf” technique, which maximizes the surface area for caramelization while keeping the center soft and pillowy. It is a reliable, honest approach that turns a simple baguette into a centerpiece.

Ingredients

The Bread

1 Large French Bread Loaf or Baguette: About 30cm–40cm long.

The Garlic Butter Spread

115g Unsalted Butter: Softened to room temperature.
4 Cloves Garlic: Finely minced or pressed.¹
2 Tablespoons Fresh Parsley: Finely chopped (or 1 teaspoon dried).
1/4 Teaspoon Sea Salt.
1/4 Teaspoon Black Pepper.
30g Grated Parmesan Cheese: (Optional, for a savory crust).

Instructions

1. Prep the Oven

Preheat your oven to 200°C. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.

2. Create the Garlic Infusion

In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Use a fork to mash and whip the ingredients together until the garlic is evenly distributed throughout the butter. If you are using Parmesan, stir it in now.

3. Slice the Bread

Using a serrated bread knife, slice the loaf in half lengthwise (horizontally). If you prefer individual portions, you can also slice the bread into 2cm thick rounds, but the lengthwise split allows for a better “pull-apart” texture after baking.

4. Apply the Spread

Spread the garlic butter generously over the cut sides of both halves of the bread. Ensure you go all the way to the very edges—this prevents the crust from burning before the center is toasted.

5. The Bake

Place the bread halves, butter-side up, on the prepared baking sheet. Bake for 10 to 12 minutes. At this point, the edges should be golden brown. For an extra-crispy, bubbly top, turn the oven to the broil setting for the last 1–2 minutes. Watch it closely, as it can go from golden to burnt in seconds.

6. Slice and Serve

Remove from the oven and let it sit for just one minute to allow the butter to settle. Slice crosswise into thick pieces and serve immediately while the center is still steamy.

Flavor & Texture Notes

The primary sensation of this bread is aromatic crunch. The exterior crust becomes shatteringly crisp, while the crumb of the bread absorbs the butter, becoming soft, rich, and moist.

The garlic provides a warm, pungent kick that is mellowed by the fats in the butter, while the parsley offers a fresh, grassy finish that lightens the overall profile. If you added Parmesan, you will also notice a nutty, salty umami that creates a beautiful lacy crust on the surface.

Tips & Variations

The Roasted Garlic Version: For a sweeter, milder flavor, use roasted garlic cloves instead of raw minced garlic. The cloves will mash into a paste that is incredibly smooth.
Cheesy Garlic Bread: Top the buttered bread with a layer of shredded mozzarella or provolone before baking for a gooey, “cheese-pull” effect.
The “Accordion” Cut: Instead of cutting the loaf in half, slice deep slits into the bread without cutting all the way through the bottom crust. Stuff the garlic butter into the slits for a fun, pull-apart loaf.

Storage & Reheating

Refrigeration: Wrap any leftovers tightly in foil and store for up to 2 days.
Reheating: Reheat in a 175°C oven for 5 minutes. Avoid the microwave, as it will make the bread rubbery and tough.
Freezing: You can prepare the garlic butter days in advance. You can even butter the bread, wrap it in foil, and freeze it.² Bake it directly from the freezer, adding 5 extra minutes to the cooking time.

FAQ

Why is my garlic bread bitter?

This usually happens if the garlic is burnt. If you are broiling the bread, keep a constant eye on it. Burnt garlic turns acrid and bitter very quickly.

Can I use margarine?

While you can, the flavor will not be as rich. Butter has a specific milk-fat content that caramelizes beautifully against the bread; margarine tends to just make the bread oily.

What is the best bread to use?

A standard French loaf or a soft Italian loaf is best. They have a more forgiving crust than a traditional sourdough or artisan boule, which makes them easier to bite into once toasted.

Conclusion

Easy Garlic Bread is a masterclass in how a few basic ingredients can elevate a meal from ordinary to extraordinary. By focusing on a thorough butter infusion and using the right baking temperature, you achieve that perfect balance of a crunchy crust and a melt-in-your-mouth center. It is a foolproof recipe that consistently delivers a warm, comforting result.