Homemade Cheesy Garlic Bread
Equipment
- 1 Baking sheet
- 1 Small mixing bowl
- 1 Spoon
- 1 pastry brush (optional
- 1 Knife
- 1 Cutting board
- 1 Grater
Ingredients
- 1 large loaf French bread or Italian bread
- 115 gram unsalted butter softened
- 3 tablespoon olive oil
- 4 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley or 1 tbsp fresh parsley chopped
- 200 gram mozzarella cheese shredded
- 40 gram Parmesan cheese grated
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
- Slice the loaf in half lengthwise and place both halves cut-side up on the prepared baking sheet.
- In a small mixing bowl, combine softened butter, olive oil, minced garlic, salt, pepper, oregano, and parsley, stirring until smooth and well mixed.
- Evenly spread the garlic butter mixture over the cut sides of the bread, covering all edges.
- In another bowl, toss together the shredded mozzarella and grated Parmesan (and red pepper flakes if using).
- Sprinkle the cheese mixture evenly over the buttered bread halves.
- Bake in the preheated oven for 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the bread rest on the tray for about 5 minutes to set slightly.
- Transfer to a cutting board and slice into pieces of desired size before serving warm.
Notes
For best results, use day-old bread so it stays crisp and doesn’t get soggy under the butter and cheese; make sure the butter is fully softened so it spreads easily and doesn’t tear the bread, and mince the garlic very finely to avoid sharp raw bites. You can adjust cheesiness by adding more mozzarella for stretch or more Parmesan for sharpness, and switch in cheeses like provolone or cheddar for different flavors. If you prefer extra-crispy bottoms, place the tray on a lower oven rack for the last few minutes, or briefly broil at the end while watching closely to avoid burning. This bread is best eaten fresh, but leftovers can be reheated in a hot oven or air fryer to revive the crisp texture rather than microwaving, which softens the crust.
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