You will never buy it from the store again when you see how easy it is to make Homemade Garlic Bread! And not only is it simple, it’s also the tastiest garlic bread EVERRR, with two forms of garlic, Parmesan, and plenty of butter.
Email Me the Recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Why has it taken me this long to make homemade garlic bread?!
I’ve been sleeping on homemade garlic bread, guys. Not literally sleeping on it because that would be weird, but figuratively speaking—all these years of running a food blog and I never really thought to post a recipe for it. But with approximately eleventy-billion pasta recipes here on Well Plated, it was clearly time to come up with a garlic bread recipe to accompany them.
This recipe isn’t breaking any barriers or working in any secret ingredients, but that’s not what we want with garlic bread—we want that comforting, classic, garlicky, buttery, crispy-on-the-outside, soft-on-the-inside goodness. And that’s exactly what you get here!
Making your own garlic bread is EASY and completely worth it.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Italian Bread or French Bread. When I say French bread, I mean the large loaves with a chewy crust, not a baguette. Baguettes don’t have the room for all that garlic butter—plus they’re a little too crusty for this.
- Unsalted Butter. Let this soften to room temperature. You want it easy to mix and easy to spread without tearing the bread.
- Garlic and Garlic Powder. Double the garlic! Fresh garlic brings sharp garlic flavor, while garlic powder rounds things out with a mellower garlic note.
- Parmesan Cheese. Because cheesy garlic bread is the best homemade garlic bread.
- Flat-Leaf Parsley. It’s not an absolute must, but it adds a little bit of fresh flavor and color.
What to Serve with Homemade Garlic Bread
You probably came to this homemade garlic bread recipe knowing exactly what you’re going to be serving it with, but if not, here are some of my favorite ideas:
- Pasta. OF COURSE. Because obviously when you’re eating a carb-based dinner, you need to add more carbs in the form of bread. (I didn’t make the rules, but I’m not going to question them either.) Serve this homemade garlic bread with a saucy pasta like Penne Alla Vodka.
- Soup. Minestrone Soup or Crockpot Tomato Soup are perfect for soaking up with garlic bread.
- Other Italian-American Favorites. Dishes like Stuffed Shells and Manicotti also pair well with this recipe.
With garlic powder and fresh garlic, plus Parmesan and plenty of butter, this homemade garlic bread is MUCH better than store-bought!
email me the recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Prevent your screen from going dark
- 1 pound loaf Italian bread or French bread
- 6 tablespoons unsalted butter softened
- 4 big garlic cloves minced
- ⅓ cup grated Parmesan cheese
- 1 tablespoon finely chopped flat-leaf parsley plus additional for serving
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- TO MAKE AHEAD: After slathering the bread with the garlic butter, place the baking sheet in the freezer and freeze just until the butter is solid. Then, wrap the garlic bread tightly in plastic wrap followed by foil. Freeze for up to 2 months. You can bake it directly from frozen, just adding a few extra minutes to the cooking time.
- TO STORE: Wrap the garlic bread in foil or transfer it to an airtight container. Store it at room temperature for 2 to 3 days.
- TO REHEAT: Warm up leftover garlic bread wrapped in foil in a 350ºF oven until it’s heated through. You can warm it in the microwave if that’s your only option, but it may end up tough.
- TO FREEZE: If you want to freeze baked garlic bread, store it in a freezer bag or airtight container for up to 2 months. You can reheat it directly from frozen or thaw it at room temperature first for faster reheating.
Serving: 1(of 16)Calories: 206kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mgPotassium: 72mgFiber: 1gSugar: 9gVitamin A: 170IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
