Garlic Bread

Method

1. Make the garlic butter. Mix softened butter, garlic, parsley, Parmesan, salt, and red pepper flakes until well combined.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

2. Spread generously on both halves of the bread, edge to edge. Don't be shy — use all the butter.

3. Wrap in foil and place on a sheet pan. Bake at 375°F for 10 minutes until the butter is melted and the bread is warm through.

   Position the rack in the center of the oven for even heat distribution. The top rack runs hotter (closer to the heating element) and the bottom rack is cooler.

   Position the rack in the center of the oven for even heat distribution. The top rack runs hotter (closer to the heating element) and the bottom rack is cooler.

4. Unwrap and broil for 1–2 minutes until the top is golden and bubbly. Watch constantly — it burns fast.

5. Slice and serve immediately while hot and crispy.

   Slice against the grain for tenderness. The grain is the direction of the muscle fibers — cutting across them shortens the fibers, making each bite more tender.

   Slice against the grain for tenderness. The grain is the direction of the muscle fibers — cutting across them shortens the fibers, making each bite more tender.

Equipment

• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Aluminum foil
• Mixing bowl Recommended: Vollrath Stainless Steel Mixing Bowl

Chef Notes

• The most important thing: Use softened butter, not melted. Softened butter spreads evenly and stays on the bread. Melted butter soaks into the bread unevenly — some spots are saturated while others are dry. Room temperature butter for 30 minutes is perfect.
• Mince the garlic finely — you want it distributed evenly through the butter so every bite has garlic flavor. Large chunks of garlic burn under the broiler and taste bitter.
• Broil for the final 1–2 minutes to get the edges golden and crispy. Watch it constantly — garlic bread goes from perfect to burnt in about 15 seconds under a broiler.
• Wrap in foil and bake at 375°F for 10 minutes first to warm through and melt the butter into the bread. Then unwrap and broil for the crispy finish. This two-step method gives you soft, buttery interior with crispy, golden edges.
• This is the garlic bread that makes people ask for the recipe. The secret is the Parmesan in the butter — it adds umami and helps the top brown.

Common Substitutions

Ingredient	Substitution	Notes
Baguette	Ciabatta or sourdough	Different texture
Butter	Olive oil + garlic	Italian-style — brush on and broil
Fresh garlic	Roasted garlic (1 head)	Sweeter, mellower
Parsley	Basil or chives	Different herb
Parmesan	Pecorino Romano	Sharper, saltier

What You're Practicing

Garlic bread teaches you compound butter — mixing softened butter with aromatics to create a flavored fat that melts and bastes during cooking. Compound butter is used on steaks, fish, vegetables, and pasta. Visit Techniques for more on compound butter.

You're also learning the wrap-then-broil technique — using foil to steam and warm, then direct heat to crisp. This two-stage approach gives you the best of both textures. Explore more at Techniques.