Homemade Garlic Bread Recipe

When you make a nice Italian dinner, there's one side that always pairs well with pretty much any pasta dish: garlic bread. This recipe includes a flavorful butter and garlic sauce with a bit of Parmesan cheese sprinkled on top, which adds another layer of flavor. Is there anything that's not better with Parmesan added to it? Of course the answer is no! This garlic bread is really easy to make, and there's just something about the homemade aspect that makes it better than store-bought. Give this a whirl during your next Italian feast. 

Recipe developer Ting Dalton of Cook Simply UK came up with this homemade garlic bread recipe that tastes just as good as it sounds. "Homemade garlic bread is another level. And it's so simple to make you won't want it any other way," Dalton shares. "There's more butter, there's more garlic, and it's so moreish — everyone will love it." Dalton continues, "I love how you can elevate a simple loaf with simply ingredients and turn it into something so amazingly good." 

Gather the ingredients for homemade garlic bread

To make homemade garlic bread, you'll need a ciabatta loaf, butter, garlic cloves, fresh parsley, and finely chopped parsley. That's it!

Slice the ciabatta loaf

The first thing you will need to take out is the loaf of bread. Using a sharp knife, slice it in half lengthwise. Don't like ciabatta? Don't sweat it!  "You can use other types of bread if you don't have ciabatta, including french baguettes or flatbreads," Dalton notes.

Broil the bread

Turn the broil setting of your oven and place the bread on a baking tray with the crust side up. Pop it in the oven and broil for about 2 minutes, until it gets nice and crispy.

Mix the garlic, butter, and parsley, then add to the bread

Grab a small bowl and add the butter, garlic, and parsley together. Once you have done that, you can spread the sauce over the cut bread halves.

The last thing you will need to add is the Parmesan cheese. "The special ingredient here is a touch of Parmesan cheese on top to add a salty, tangy flavor," Dalton notes. You can also sub another cheese if you'd like. "Any hard cheese — such as pecorino or even cheddar," Dalton suggests. 

Broil the bread again, then serve

Place the bread back onto a baking sheet and pop it into the hot oven, which should still be on the broil setting. This time the bread should be facing up. Cook for 2 to 3 minutes, until the bread gets toasty and golden and the cheese melts down a bit. Let the bread cool for about 1 minute before cutting it into slices.

The last step is the best one because it means you finally enjoy the fruits of your labor. This is great for a little snack, but it pairs well with so many other things. "Garlic bread is always great with pasta or to mop up sauces," Dalton shares. Another great part about this dish is that you can make it ahead of time. "You can freeze for up to three months — just heat for 10 to 15 minutes in the oven," Dalton notes.

Homemade Garlic Bread Recipe
5 from 43 ratings
If you're having pasta for dinner, there's no better side dish than this homemade garlic bread.
Prep Time
Cook Time
bread slices on plate
Total time: 9 minutes
  • 1 ciabatta loaf
  • ½ cup butter, softened
  • 4 garlic cloves, minced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons Parmesan, finely shredded
  1. Slice the ciabatta loaf in half lengthwise.
  2. Put the bread slices on a baking tray, crust-side up, and broil for 2 minutes until crispy.
  3. In a bowl, mix the butter, garlic, and parsley together.
  4. Spread the butter mixture over the top sides of the bread halves. Sprinkle the Parmesan evenly on top.
  5. Place the bread back on a baking sheet, face-side up, and grill under a hot broiler for 2 to 3 minutes until toasty and golden.
  6. Let the bread cool for 1 minute before cutting it into slices and serving.
Calories per Serving 444
Total Fat 27.1 g
Saturated Fat 16.0 g
Trans Fat 0.9 g
Cholesterol 64.2 mg
Total Carbohydrates 41.4 g
Dietary Fiber 2.3 g
Total Sugars 0.8 g
Sodium 560.1 mg
Protein 9.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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