Garlic Bread

Ingredients

• 1French bread or baguette
• 113 g (½ cup; 1 stick)softened butter
• 1garlic bulb
• 15 g (¼ cup)finely chopped fresh herbs
• to tastesalt
• if usingchilli flakes
• to tastefreshly cracked black pepper

Instructions

1. 1

   Roast the garlic

   Cut the tip off the whole garlic bulb and place it on a piece of aluminium foil. Drizzle a little oil over it, wrap it in the foil and roast in an oven preheated to 204°C (400°F) for 40 minutes.

2. 2

   Soften the butter

   While the garlic roasts, take the butter out of the fridge and leave it at room temperature to soften. Do not melt it.

3. 3

   Make garlic butter

   When the garlic is ready, squeeze the cloves out of their skins into a bowl. Add the softened butter, salt, herbs, pepper and chilli flakes, if using, then mash and mix together.

4. 4

   Heat the oven

   Preheat the oven to 177°C (350°F).

5. 5

   Bake for soft bread

   For soft garlic bread, slice the baguette in half and spread the garlic butter over both cut sides. Put the halves back together, wrap in aluminium foil and bake for 15 minutes.

6. 6

   Bake until crisp

   For a crisp finish, leave the cut sides facing upwards and bake for 15 minutes.

7. 7

   Cut into pieces

   Leave the bread to cool, then slice it into bite-sized pieces.

8. 8

   Add Parmesan

   Grate some Parmesan over the top, if you like.

What is garlic bread?

Garlic bread is bread spread with a savoury garlic-and-butter mixture, then baked until warm and fragrant. It is a familiar American side, often served alongside pasta or soup.

This version uses roasted rather than raw garlic. Roasting softens its pungency and brings out a gentler, sweeter flavour, while the baguette offers a crisp crust and chewy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 452 calories, 11g protein, 47g carbs, 26g fat.

The baguette supplies most of the carbohydrates, while butter is the main source of fat; bread and butter both contribute some protein. Pair a piece with vegetables and a protein-rich main to make a more balanced plate.

Roasting the garlic

Whole bulb: cut off the top so the cloves are exposed, then wrap the bulb in foil with a little oil. The recipe roasts it for 40 minutes at 204°C (400°F); the cloves should be soft enough to squeeze from their skins.

Timing: the garlic can roast while the butter softens at room temperature. Keep the butter soft but not melted so it combines easily with the mashed cloves.

Mixing the butter

Soft butter: mash the roasted garlic into it until the mixture is evenly combined. Add salt and freshly cracked black pepper to taste, then stir in the finely chopped herbs.

Chilli flakes: use them if you want a little warmth, or leave them out for a milder spread. Taste the mixture before spreading so you can adjust the seasoning.

Choosing the texture

Soft centre: spread the butter on both cut faces, put the loaf back together and wrap it in foil. The enclosed loaf bakes for 15 minutes and stays softer.

Crisp top: set the bread with its cut side facing up and bake it for 15 minutes. Keep an eye on it near the end, as crust thickness and oven behaviour can affect how quickly it browns.

Getting the best bake

Oven temperature: roast the garlic first at 204°C (400°F), then lower the oven to 177°C (350°F) for the bread. Allow the oven to reach the lower temperature before baking.

Serving: leave the baked loaf to cool briefly before cutting it into bite-sized pieces. This makes it easier to handle while the butter settles into the bread.

What to serve with it

Garlic bread works well alongside tomato-based pasta, soup or a simple salad. Its rich, savoury butter is especially welcome with dishes that have a little sauce to mop up.

For a more balanced plate, serve a moderate piece with a generous portion of vegetables and a protein-rich main such as beans, fish or chicken.

Recipe notes & tips

• Let the butter soften at room temperature rather than melting it.
• Cut the garlic bulb tip off carefully so the cloves are exposed for roasting.
• Squeeze the cloves out only once they are cool enough to handle.
• Season the butter mixture gradually, tasting before you spread it on the bread.
• For the crisp version, keep the cut side facing upwards during baking.
• Add the optional Parmesan after baking so you can control how much goes on top.

Variations

• Fresh herb mix: use your preferred finely chopped fresh herbs for a different herbal note.
• Chilli warmth: add chilli flakes to the butter mixture for gentle heat.
• Parmesan topping: grate Parmesan over the baked bread before serving.
• Softer loaf: wrap the buttered halves together in foil and bake them enclosed.
• Crisper finish: bake the bread cut-side up without wrapping it.

Common mistakes to avoid

• Melting the butter: it can make the mixture runny; leave it at room temperature until just softened.
• Using raw garlic: it has a sharper flavour than this recipe intends; roast the bulb until the cloves are soft.
• Skipping the oven temperature change: the garlic and bread use different settings; reduce the oven to 177°C (350°F) after roasting.
• Turning the crisp version cut-side down: the exposed buttered surface will not brown as intended; keep it facing up.
• Cutting the bread while piping hot: it can be awkward to portion; let it cool briefly first.

How to store

Store leftover garlic bread in an airtight container in the fridge and use within 3 days. Reheat in a 177°C oven until warmed through; foil helps keep the soft version from drying out.

Frequently asked questions