This is my go-to way to make buttery garlic bread, and because it's so easy, I never even think about serving the store-bought, frozen stuff. I mix fresh minced garlic and dried herbs into softened butter, spread it over a hearty loaf of Italian bread, and broil it until the edges are golden and crisp.
You don't need to cook the garlic first, and there aren't any complicated steps. Simply slice, mix, spread, and broil.
- Fresh garlic makes all the difference: The garlic goes straight into the butter, giving the garlic bread a very strong, bold garlic flavor.
- Soft in the middle, crisp on top: A hearty loaf of bread is key for the best texture because it can handle a thick layer of butter without weighing the bread down.
- Pairs with almost any pasta: This is the garlic bread I make when I'm serving a saucy pasta, especially anything with red sauce.
You can prep the bread ahead of time and broil it right before serving, which makes it an easy addition to a weeknight pasta dinner. I especially love serving it with my easy baked ziti recipe or ground pork spaghetti sauce.
Key Ingredient Notes
- Italian or French bread - Note the loaf size in the photo above. This recipe calls for a larger-sized loaf, not a thin baguette. You should also avoid bread that is overly soft, light, and airy.
- Fresh garlic - For the best flavor, use freshly peeled whole garlic cloves.
- Salted butter - This garlic bread recipe doesn't call for added salt, so using salted butter is key.
- Dried parsley and oregano - I use dried herbs because they're easy to keep on hand and still add plenty of flavor to the garlic butter. Fresh herbs are great too, but you don't need them to make flavorful garlic bread.
*See the recipe card below for a detailed list of ingredients.
If you like the garlic butter in this recipe, you'll also want to try my Roast Chicken with Garlic Butter, which adds fresh herbs to the mix.
Why I Use Raw Garlic
I mix fresh minced garlic directly into the butter instead of cooking it first. Cooking garlic changes its flavor, making it softer and more mellow, while raw garlic has a sharper, more pronounced flavor.
The broiler somewhat cooks the garlic while the bread toasts, but it doesn't cook it completely, so most of that bold, garlic flavor remains. If you're a fan of strong garlic flavor like I am, then you'll LOVE this bread!
Craving even more garlic-forward recipes? Add Sausage Broccoli Pasta and Lemon Garlic Salmon Pasta to your list of recipes to try.
The Best Bread for this Garlic Bread Recipe
Choose a hearty loaf that isn't too light or airy. A sturdy crumb gives the bread enough structure to hold up to the garlic butter, while still staying soft in the middle and crisp around the edges. An Italian loaf or a large, oval French loaf works well. Skip the long, skinny French baguettes.
Step-by-Step Instructions with Photos
- In a small bowl, combine the softened butter, minced garlic, dried parsley, and dried oregano.
- Mix until evenly combined.
- Using a serrated bread knife, carefully slice the loaf in half lengthwise.
- Place both halves cut side up on a parchment-lined baking sheet.
- Slather the garlic butter generously over both cut sides of the bread, spreading it from edge to edge.
- Set the oven to high broil and broil for 8-10 minutes, or until the bread is golden and crisp.
- Watch closely during this step, as broilers can vary and the bread can burn quickly!
A Few Helpful Tips
- Choose fresh garlic: Look for garlic bulbs that feel firm and heavy for their size, with tight, dry papery skin. Avoid bulbs that feel soft or have sprouted.
- Peel the garlic: I peel garlic cloves by placing an individual clove on a cutting board and carefully pressing down on it with the flat side of a large chopping knife until the clove cracks. The skin will loosen, making it easier to peel.
- Slice the bread gently: Use a serrated bread knife to slice the loaf open lengthwise. Go slowly, and use a gentle sawing motion.
- Soften the butter: Let the butter sit at room temperature for about 30-60 minutes before making the garlic butter. It should be soft enough to mix easily with the garlic and herbs, but not melted. If you forget to take it out, you can quickly soften it in your microwave using the soften/melt function.
- Don't be shy with the garlic butter! Spread it evenly over the cut surface, from edge to edge. You want every bite to have plenty of garlic flavor. You shouldn't have any leftover garlic butter!
Serving Ideas
Pair this buttery garlic bread with your favorite pasta, meatballs, or soup. Here are a few of my favorites:
If you tried this Buttery Garlic Bread Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Broiled Buttery Garlic Bread
Ingredients
- 1 loaf Italian or French bread large, oval-shaped loaf
- 1 stick salted butter softened
- 1 tablespoon plus 1 teaspoon fresh minced garlic
- 1 ½ teaspoons dried parsley
- ½ teaspoon dried oregano
Instructions
- Prepare the baking sheet. Line a baking sheet with parchment paper and set aside.
- Slice the bread. Using a serrated bread knife, carefully slice the loaf in half lengthwise. Place both halves, cut side up, on the prepared baking sheet.
- Make the garlic butter. In a small bowl, combine the softened butter, minced garlic, parsley, and oregano. Mix until evenly combined.
- Spread the garlic butter. Spread the garlic butter generously over both cut sides of the bread, covering the surface from edge to edge.
- Broil the garlic bread. Place the baking sheet on the middle oven rack. Set the oven to high broil and broil for 8-10 minutes, or until the bread is golden and crisp. Watch closely during this step, as broilers vary, and the bread can burn quickly.
- Slice and serve. Let the bread cool for a minute or two, then slice into pieces and serve warm.
Nutrition
Notes
- Choose a hearty loaf of bread that isn't too light or airy. A sturdy crumb gives the bread enough structure to hold up to the garlic butter, while still staying soft in the middle and crisp around the edges. An Italian loaf or a large, oval French loaf works well. Skip the long, skinny French baguettes.
- Let the butter sit at room temperature for about 30-60 minutes before making the garlic butter. It should be soft enough to mix easily with the garlic and herbs, but not melted. If you forget to take it out, you can quickly soften it in your microwave using the soften/melt function.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
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