Homemade Garlic Bread from Scratch

If you love garlic bread (well, who doesn’t?), and have wondered how to make garlic bread at home, this is one recipe for homemade garlic bread from scratch you must try! Because it needs only a handful of basic ingredients, and you can make a big loaf under 30 mins! Serve it as an appetizer or snack, pair it with a drink of your choice, and enjoy!

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 entrée.

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.

Here’s my go-to recipe for making homemade garlic bread from scratch.

Ingredients You Need

Ingredient notes:

1. Picking the bread / loaf – 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 strongly advise against using the fancy artisan breads with a thick / hard crust.
2. Making the garlic oil – Garlic oil requires only 3 ingredients – extra virgin olive oil, parsley, and garlic cloves. I usually substitute parsley with coriander leaves, because that’s what I have on hand, and it tastes just as good. Either way, use only fresh leaves, and not the dehydrated parsley or coriander flakes.
3. Kinds of cheese + flavoring – I love the classic combination of mozzarella & parmesan, and so that’s what I stick to. Sprinkling of pepper is optional, but I love it, so I always do sprinkle a little. And as you might have noticed, this recipe doesn’t call for any salt, because there is enough in the cheeses.

How to Make Garlic Bread

• Start with prepping the loaf. For that you’ll need to slice the loaf from the rounded side, without cutting it all the way through, so that it opens up like a book. Then set it aside.
  
  That being said .. 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.
  
  Then it’s time to make the garlic oil. You can also make the garlic oil in advance and store it in the refrigerator for a few days.

Making Garlic Oil

• In a mixie, add extra virgin olive oil, garlic cloves & chopped parsley / coriander leaves (quantities shared in the recipe card). 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.
  
  An important 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. 🙂

Making Garlic Bread

• Once you have both the bread and the garlic oil spread ready, spread the garlic oil spread on the inside of the loaf – liberally.
  
• Then prep the loaf to go into the oven. For this, close the loaf, wrap it completely with foil.
  
• 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.

Adding the Cheese..

• Once the 10 minutes are up, get the bread out of the oven and open it up, and 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 another 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.

Serving Suggestion

You can have this as is, or pair it with a dip of your choice. In my family, we love to pair it with this schezwan chutney!

Video Recipe

Variation

There are many different ways to make garlic bread. Once you make the garlic oil spread, you can apply it to any kind of bread. And you don’t always have to make garlic bread in the oven, you can also make garlic bread on the stovetop, using sliced bread.

For making garlic bread on the stovetop, using sliced bread..

• Apply the garlic oil spread to one side of the sliced bread.
• Heat up a pan lightly and grease it 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 on the slice & let it cover & cook for 2-3 minutes till the cheese gets all melted.

Alternatively, and this is my preferred method for sliced bread (stovetop + oven) –

• Apply the garlic oil spread to one side of the sliced bread.
• Heat up a pan lightly and grease it 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.
• Sprinkle only the mozzarella cheese on the slice 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. Best to use a cast iron pan.

More Appetizer Recipes:

⭐ Chicken 65 Recipe
⭐ Crispy Sabudana Vada
⭐ Indian Style Guacamole Dip

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

Homemade Garlic Bread from Scratch

a quick and easy recipe for making garlic bread in home oven (along with stovetop variation using sliced bread)

5 from 11 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 733kcal

Author: Shantala Shenoy Nayak

Equipment

• ▢
  Indian Mixer
• ▢
  Baking Tray
• ▢
  Aluminum Foil

Ingredients

• ▢ 1 Italian loaf / French baguette midsize
• ▢ 1/2 cup extra virgin olive oil
• ▢ 7 garlic cloves
• ▢ 3 tablespoon chopped parsley leaves or coriander leaves
• ▢ 1.5 cup mozarella cheese shredded
• ▢ 1 cup parmesan cheese grated
• ▢ 3/4 teaspoon ground black pepper optional

Cook ModePrevent your screen from going dark

Instructions

• Slice the loaf from the rounded side, without cutting it all the way through, so that it opens up like a book.
• In a mixie, blend together extra virgin olive oil, garlic cloves, and chopped parsley / coriander 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.
• Cut & serve this as is, or pair it with a dip of your choice.

Notes

1. 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 strongly advise against using the fancy artisan breads with a thick / hard crust.
2. 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.
3. 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.
4. You can use coriander leaves instead of parsley leaves to make garlic oil. I almost always substitute parsley with coriander leaves. Just ensure to use fresh leaves and not dehydrated coriander or parsley flakes.
5. You can always make a double batch of garlic oil spread, and refrigerate the leftover garlic oil spread to use later. This is especially handy if you want to make the quick stovetop variant (shared below).
6. You can vary the quantity of cheese based on your preference.

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Stovetop Version (using sliced bread) – 

1. Apply the garlic oil spread to one side of the sliced bread.
2. Heat up a pan lightly and grease it 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.
3. Then sprinkle mozzarella & parmesan cheese on the slice & let it cover & cook for 2-3 minutes till the cheese gets all melted. Alternatively, you can only sprinkle mozzarella cheese & melt it, and sprinkle parmesan later, and broil it in the oven for 1-2 minutes. Of-course you’ll need to use an oven safe pan on the stove (like a cast iron pan). But I prefer this second method more, as the cheese crisps up well.

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Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition

Calories: 733kcal | Carbohydrates: 41g | Protein: 18g | Fat: 55g | Saturated Fat: 23g | Cholesterol: 33mg | Sodium: 724mg | Potassium: 212mg | Fiber: 3g | Sugar: 24g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 2mg

Video Recipe

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This post was first published in Oct 2018, and has been republished with updated notes /photos and recipe video in Dec 2020.

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