If you love garlic bread (well, who doesn’t?), and have wondered how to make garlic bread at home, this is one homemade garlic bread recipe you must try!
There are few appetizers (or sides) that are as universally loved as Garlic Bread. And for good reason, because there is something about this buttery, cheesy, garlicky delight which is quite irresistible.
Growing up, I remember going to Pizza outlets, and craving Garlic Bread more than the Pizza. And actually filling up on it to the point that I had no place for the main entree.
So of-course when I started cooking, this was one recipe I wanted to figure out ASAP to treat myself to endless supply of my favorite appetizer, and basically live in garlic bread heaven. And so I did.
And you know what the best part was? This was super simple and easy to make. Dangerously convenient in fact.
So much so that (whenever I am not gorging on it myself) this is now my go-to appetizer (or side) for parties and get-togethers, because it’s that quick, easy, and hassle-free. Also helps that this is a sure-fire crowd-pleaser every. single. time.
In this post, I’ll share my go-to recipe for making garlic bread from scratch.
Picking the Right Bread for Making Garlic Bread
The regular Italian loaves or French baguettes are usually the best kinds of bread to make garlic bread at home, but some other kinds of breads might work, so long as they have a lighter crust that will crisp up.
But I’d strongly advise against using the fancy artisan breads with a thick / hard crust.
That being said, once you make the garlic oil spread (directions below), you can spread it on pretty much anything.
So whether you want to make garlic bread from loaf or toast or regular sliced bread, it is up to you.
For the purposes of this recipe, I have outlined the method to make garlic bread from regular Italian loaf.
Though I have also shared an alternative method to make garlic bread using regular sliced / sandwich bread right below that.
Prepping The Loaf
Slice the loaf from the rounded side so that it opens up like a book. But ensure to not cut it all the way through. Set it aside.
Making Garlic Spread
Once you have prepped the bread, it is time to make the garlic oil spread. Hey that rhymes! 😀
For this, in a mixie, add extra virgin olive oil, garlic cloves & chopped parsley (you can also use cilantro / coriander leaves).
Blend till it forms a semi- smooth paste. You could always blend till it is a completely smooth paste, but it’s okay if the paste has some texture.
Making Garlic Bread
Once you have both the bread and the garlic oil spread ready, it’s time to spread the garlic oil spread on the inside of the loaf – liberally.
It’s then time to prep the loaf to go into the oven. For this, close the loaf, wrap it completely with foil, and then put it in the oven (top rack) for 10 minutes at 400 F.
This step is important to ensure the garlic oil seeps through the warm bread.
Bring on the Cheese!
Once the 10 minutes are up, get the bread out of the oven and open it up. Now it’s time to add the cheese.
First add the grated mozzarella cheese and then the grated parmesan cheese.
I have shared the quantity of cheese used in the recipe card, but really you can use as little or as much as you like.
Then finally, sprinkle on a little black pepper (this is optional, but yummy) & put the bread back into the oven, this time with the loaf spread wide open – for about 10 minutes or so at 400 F, or until the mozzarella cheese has melted and the parmesan has developed a beautiful golden/light red color.
Once the cheese has melted and you see the beautiful color develop on the crust, it’s time to get the garlic bread out of the oven, let it cool for a bit, and serve.
Pin This for Later: Easy, Homemade Garlic Bread Recipe
Garlic Bread Using Sliced Bread (An Alternative)
Like I mentioned earlier, once you make the garlic oil spread, you can apply it to any kind of bread.
Also, you don’t always have to make garlic bread in the oven, you can also make garlic bread on the pan using sliced bread.
All you need to do is apply the garlic oil spread to one side of the sliced bread.
Simultaneously heat up a pan lightly with a little butter, and place the bread on the pan, with the garlic oil spread side facing the top of the pan.
Ensure the heat is low to medium-low, so as to not burn the bottom of the slice.
Then sprinkle mozzarella & parmesan cheese & let it cover & cook for 2-3 minutes till the cheese gets all melted.
Alternatively, and this is my preferred method – sprinkle only the mozzarella cheese first. Cover & cook for 2-3 minutes till the cheese gets melted.
Then sprinkle the parmesan cheese, and lift the pan & put it in the oven – broil mode – for 1-2 minutes till the parmesan cheese develops a little color on the top.
Of-course you need to use an oven safe pan to do this. I personally use my cast iron pan for this.
1 – A note to fellow garlic lovers – If you are anything like me, you always add a few more cloves of garlic than any recipe calls for. This is not the recipe to do that.
Because if you do add a lot of extra garlic cloves to make garlic oil, it will kill all other flavors. And as much as you love garlic, you would not love the garlicky end result. I know, because I have tried.
2 – While the recipe calls for parsley, you can use cilantro / coriander leaves instead. In-fact more often than not, I end up using coriander leaves, because I almost always have it on hand, unlike parsley leaves, which I have to specifically stock.
Either way, use only fresh leaves, and not the dehydrated parsley or coriander flakes.
More Appetizers / Sides:
Crispy Chicken 65
Pan Fried Pomfret
This recipe has been updated from the recipe archives, first published in 2018.Print
Homemade Garlic Bread recipe from scratch, made in home oven.
- Italian loaf (or french baguette) – 1 mid size
- Extra virgin olive oil – 1/2 cup
- Garlic cloves – 7
- Chopped parsley leaves – 3 tablespoons
- Mozzarella cheese – 1.5 – 2 cups
- Parmesan cheese – 1 – 1.5 cups
- Ground black pepper – 0.75 – 1 teaspoon
- Slice the loaf from the rounded side, so that it opens up like a book, but ensure to not cut it all the way through. Set aside.
- In a mixie, blend together 1/2 cup extra virgin olive oil, 7 cloves of garlic & 3 tbsp chopped parsley leaves, till it forms a semi smooth paste – some texture is okay. Set aside.
- Now open up the loaf, and spread the garlic oil (liberally) – on the inside.
- Close the loaf, cover it completely in foil & put it in the oven at 400 F for 10 mins. This step is important to ensure the garlic oil seeps through the warm bread.
- Once the time is up, take the bread out of the oven, open it up, then first sprinkle the mozzarella cheese, followed by the parmesan cheese. Finally sprinkle a little black pepper – though this is optional.
- Put the bread back in the oven, this time with the loaf spread wide open for 10 more minutes at 400 F or until the mozzarella cheese has melted and the parmesan has developed a beautiful golden/light red color.
- Once it’s done, take it out of the oven, set it aside to cool for a few minutes, and then serve warm.
If you aren’t able to slice the loaf without cutting all the way through, it’s okay to cut it into 2 halves and then continue with the same method, as outlined in the recipe. It’s just easier to open & close the loaf when it is not cut all the way through.
You can always make a double batch of garlic oil spread, and refrigerate the leftover garlic oil spread to use later.
Even if (like me) you are very fond of garlic, do not add more garlic cloves to this recipe for garlic oil. The taste of garlic will overpower everything else, and ruin the taste of garlic bread.
You can use cilantro leaves instead of parsley leaves. Just ensure to use fresh leaves and not dehydrated cilantro or parsley flakes.
I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
If you like the recipe, please do take the time to rate the recipe below. I would truly appreciate it. 🙂
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