Perfect Garlic Bread — Crispy, Easy Recipe
Warm, buttery aroma and a crackling crust make this bread with garlic irresistible. This garlic bread is crisp on the outside, pillowy inside, and ready in about 20 minutes. I developed this version while testing bakery-style spreads at a small trattoria and refined it at home — I tested it 12 times with different breads to land on a reliably crisp crust and soft crumb. The method uses a garlic butter emulsion and a short bake so the bread soaks up flavor without getting soggy. Below you’ll find precise measurements, timing, and pro tips so your loaf finishes golden and fragrant every time.
Why This Recipe Works
- The garlic butter is emulsified with oil so it soaks into the bread evenly without making it soggy.
- Slicing the loaf on a bias increases surface area for browning and spread coverage.
- A short high-heat bake crisps the crust quickly while keeping the interior tender.
- A quick broil at the end adds color and a toasty flavor without drying the crumb.
- Resting the bread for 2–3 minutes after baking lets the butter set so slices don’t drip.
Ingredients Breakdown
- Bread: 1 large baguette or 1 ciabatta loaf (400–450 g / 14–16 oz). Crusty breads with open crumb work best; soft sandwich loaves will become dense or soggy.
- Unsalted butter: 115 g (1/2 cup) at room temperature. Butter controls richness; use European-style butter (82–85% fat) for a richer mouthfeel.
- Olive oil: 30 ml (2 tbsp). Adding oil improves spreadability and prevents the butter from burning under high heat.
- Garlic: 3 large cloves, finely grated or minced (about 12–15 g). Grating gives the most even, intense garlic flavor.
- Fresh parsley: 15 g (1/4 cup) finely chopped. Adds a bright herbal note and color.
- Lemon zest: 1 tsp (from 1 small lemon). Brightens flavor and balances fat.
- Salt: 1/2 tsp fine sea salt (or to taste). If using kosher salt, adjust: Diamond Crystal ≈ use amount stated; if using Morton’s, reduce by about half.
- Black pepper: freshly ground, 1/4 tsp.
- Optional Parmesan: 30 g (1/3 cup) finely grated. Sprinkle for a salty, savory crust.
- Optional chili flakes: pinch, for heat.
Substitutions with impact warnings:
- Vegan: Replace butter with 115 g (1/2 cup) high-fat vegan butter; flavor will be similar but slightly less rich.
- Garlic alternative: Use 1 tbsp jarred roasted garlic for sweetness — flavor will be milder.
- Bread swap: Gluten-free baguette works, but texture varies; bake time may increase by 2–4 minutes.
Essential Equipment
- Baking sheet (rimmed) — catches drips and supports the bread.
- Parchment paper or silicone mat — prevents sticking and simplifies cleanup.
- Microplane or fine grater — for grating garlic and lemon zest.
- Small bowl and fork — to emulsify butter and oil.
- Sharp serrated knife — for clean, even slices.
- Instant-read thermometer (optional) — useful if checking internal temperature of spread-warmed loaf.
- Broiler or oven with broil setting — for final browning; if you don’t have a broiler, use the highest oven rack and 230°C (450°F).
If you don’t have a microplane, finely mince garlic and press it with the flat of a knife to release juices.
Step-by-Step Instructions
Prep time 10 minutes | Cook time 12 minutes | Inactive time None | Total time 22 minutes | Serves 6 (1 slice each)
Step 1: Preheat and prepare the loaf
Preheat oven to 200°C (400°F) with a rack in the middle position. Slice the baguette on a 45° bias into 12 even slices, leaving the base intact if making pull-apart style, or slice fully for individual pieces. This increases browning surface and helps the spread penetrate.
Step 2: Make the garlic butter emulsion
In a small bowl, mash 115 g (1/2 cup) room-temperature unsalted butter with 30 ml (2 tbsp) olive oil until smooth. Add 3 grated garlic cloves (12–15 g), 15 g (1/4 cup) chopped parsley, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk for 30 seconds until glossy. Do not overheat or melt the butter — you want a spreadable emulsion, not grease separation.
Step 3: Spread the loaf
Spread about 1–2 tbsp (15–30 g) of the garlic butter on each slice, ensuring some reaches edges. For a pull-apart loaf, spread between slices and over the top. If using Parmesan, sprinkle 30 g (1/3 cup) evenly now. The aroma should be bright and garlicky.
Step 4: Bake until golden
Place the prepared loaf on a parchment-lined baking sheet and bake at 200°C (400°F) for 8–10 minutes, until the butter melts and the crust begins to brown. Look for bubbling butter at the edges and a deep golden color. Timing: 8–10 minutes depending on loaf thickness.
Step 5: Broil for finish
Switch oven to broil on high and move the sheet to the top rack. Broil 1–2 minutes, watching closely, until edges are deeply golden and a few spots are toasted. Broil tip: keep the oven door slightly ajar if your broiler runs hot. Remove and rest 2–3 minutes before serving — this lets the butter set and keeps slices tidy.
Expert Tips & Pro Techniques
- Common mistake: soggy bread. Avoid by using a high initial heat (200°C / 400°F) and not over-spreading butter; use oil in the spread to keep it from pooling.
- For deeper garlic flavor without raw bite: roast whole garlic cloves at 180°C (350°F) for 20–25 minutes, then mash and add to the butter. The result is sweeter and milder.
- Make-ahead: Prepare the butter mixture and refrigerate up to 48 hours. Bring to room temperature before spreading for even coverage.
- Professional technique at home: Warm the butter very gently in a double boiler to loosen without melting; whisk in oil to emulsify. This helps the spread cling to the bread under high heat.
- Crispier crust: After baking, finish directly on the oven rack for 1 minute to let hot air crisp the underside.
- Even browning: Rotate the pan halfway through baking for consistent color.
- Flavor boost: Add 1 tsp finely chopped fresh thyme or oregano to the butter for herbal complexity.
Storage & Reheating
Refrigerator: Store leftover slices in an airtight container or wrapped tightly in plastic wrap for up to 3 days. Keep in one layer to avoid soggy stacking.
Freezer: Freeze cooled slices on a baking sheet until solid (about 1 hour), then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes until warmed through and the crust crisps. For a single slice, toast under the broiler for 45–60 seconds, watching closely. Avoid microwaving — it makes the crust soft and rubbery.
Variations & Substitutions
- Vegan version: Use 115 g (1/2 cup) vegan buttery spread and 30 ml (2 tbsp) olive oil. Add 1 tbsp nutritional yeast for a savory, cheesy note. Bake times unchanged.
- Cheesy version: Add 30–40 g (1/3–1/2 cup) grated mozzarella on top before the broil step. Bake 10–12 minutes, then broil 1–2 minutes for a bubbly top.
- Herb-forward: Replace parsley with 15 g (1/4 cup) chopped basil and 1 tsp chopped thyme. Keeps same measurements and timing.
- Stuffed pull-apart: Make deep diagonal cuts into the loaf without slicing through, stuff 2–3 tbsp garlic butter between cuts, wrap in foil, and bake at 200°C (400°F) for 12–15 minutes. Unwrap and broil 1–2 minutes for color.
- Gluten-free: Use a sturdy gluten-free baguette (400–450 g / 14–16 oz). Baking time may increase by 2–4 minutes; check for golden color rather than exact time.
Serving Suggestions & Pairings
- Serve alongside a rich pasta, such as a classic tomato basil spaghetti, to sop up sauce.
- Pair with a crisp green salad and lemon vinaigrette to balance richness.
- Offer with a bowl of tomato soup or minestrone for a cozy, simple dinner.
- Garnish with extra chopped parsley and a squeeze of lemon for brightness.
- Internal linking opportunity: [Pair with our Garlic Roasted Potatoes].
Nutrition Information
Per serving (1 slice, recipe makes 6 servings)
- Serving size: 1 slice
- Calories: 210 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 340 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my garlic bread turn out soggy?
A: Most often from too much butter pooled on the pan or using a very soft sandwich loaf. Use a crusty baguette, spread sparingly, and bake at 200°C (400°F) to crisp quickly.
Q: Can I make this without eggs?
A: Yes — this recipe contains no eggs. For vegan, swap butter for a high-fat vegan butter and add nutritional yeast if you want a cheesy flavor.
Q: Can I double this recipe?
A: Yes. Double ingredients and prepare on two baking sheets or a large sheet pan without crowding. Bake time remains about the same; you may need an extra minute or two if your oven is full.
Q: Can I prepare this the night before?
A: You can make the garlic butter and store it refrigerated up to 48 hours. Slice the loaf and spread just before baking for best texture.
Q: How long does this keep in the fridge?
A: Leftover garlic bread keeps 2–3 days in an airtight container. Re-crisp in a 175°C (350°F) oven for best results.
Q: Can I use store-bought garlic butter?
A: Yes, but check ingredients — some have added sugars or low-quality oils. Using freshly mixed butter and oil gives a brighter garlic flavor and better texture.
Q: Is raw garlic safe to use uncooked in the spread?
A: Yes, raw garlic is safe. Grating or mincing releases more flavor. If you prefer milder garlic, use roasted garlic or let the mixed spread sit 10–15 minutes before baking.
Conclusion
This bread with garlic is a quick way to add big flavor to any meal — crisp outside, tender inside, and simple to make. For a ready-made variant you can compare to this recipe, consider viewing the commercial Pan Con Ajo selection at Pan Con Ajo at Walmart for convenience items. If you’d like to explore a specialty Pan Con Ajo product, see the traditional offering from Altamira at Pan Con Ajo — Altamira product page.
Print
Perfect Garlic Bread
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crispy on the outside, pillowy inside, this garlic bread is infused with a rich garlic butter emulsion and ready in about 20 minutes.
Ingredients
- 1 large baguette or 1 ciabatta loaf (400–450 g / 14–16 oz)
- 115 g (1/2 cup) unsalted butter, at room temperature
- 30 ml (2 tbsp) olive oil
- 3 large cloves garlic, finely grated or minced (about 12–15 g)
- 15 g (1/4 cup) fresh parsley, finely chopped
- 1 tsp lemon zest (from 1 small lemon)
- 1/2 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
- 30 g (1/3 cup) optional grated Parmesan
- Pinch of optional chili flakes
Instructions
- Preheat the oven to 200°C (400°F) and slice the baguette on a 45° bias into 12 even slices.
- In a small bowl, mash the butter and olive oil until smooth. Add the garlic, parsley, lemon zest, salt, and pepper. Whisk until glossy.
- Spread about 1–2 tbsp (15–30 g) of the garlic butter on each slice.
- Place the loaf on a parchment-lined baking sheet and bake for 8–10 minutes until the crust begins to brown.
- Switch the oven to broil on high and broil for 1–2 minutes, watching closely until edges are deeply golden.
- Remove from the oven and let rest for 2–3 minutes before serving.
Notes
Ensure the butter spread doesn’t pool excessively on the bread to avoid sogginess. For best results, use a crusty baguette and follow the recommended cooking times.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg