Italian Garlic Bread

loaf of garlic bread made from italian bread on a platter

5 from 1 vote

You can make this delicious garlic bread in 25 minutes! You'll love its crunchy crust and crispy, buttery, garlicky middle!

Prep Time16

Cook Time8

Total Time24

Course: Appetizer, Bread

Cuisine: Italian-American

Servings: makes 12 slices

Calories: 280kcal

Author: Mamma C

Ingredients

½ cup salted butter (8 tablespoons)
3 cloves garlic (medium)
1 Tablespoon chopped Italian flat-leaf parsley (packed tablespoon)
½ teaspoon paprika (optional)
1 pound loaf of Italian bread (not sliced)

Instructions

Preheat the oven to 425 degrees F. Place a stick of butter (8 tablespoons) in a microwave-safe bowl, covered with wax paper. Soften the butter by using the lowest defrost setting for 8 seconds at a time, checking it after each session to see if it's ready. (Mine took about 24 seconds.) Don't let the butter melt.
Smash the butter with the back of a metal tablespoon. Peel and chop three garlic cloves and add them to the bowl with the butter. Rinse the parsley and pat it dry. Chop up the leaves and add them to the bowl. Add the paprika and stir all of the ingredients until blended and creamy.
Use a long, serrated knife to slice the loaf of Italian bread in half the long way. Place the halves on an ungreased sheet pan. Use a butter knife to spread the garlic butter evenly on the two halves, covering edge to edge.
Bake uncovered for 8 minutes, or until the edges are brown and crispy and the butter is melted.
Transfer the toasted garlic bread to a cutting board. Slice it into planks to serve.
Wrap leftover garlic bread slices in foil and store it at room temperature for up to one day. Afterward, freeze any leftover slices in a zip-top freezer bag. Don't refrigerate garlic bread, or it will become stale quickly. See the notes for reheating suggestions.

Notes

This has the best, crispiest texture the first day you make it. Consider baking just half a loaf if that's all you can consume in one day. You can refrigerate the rest of the garlic butter to spread on the other half the following day and bake it then!

Reheating options:

For a small amount, use a pan on the stove over medium heat. Place the thawed slices in the pan, crust side down. Cover and set a timer for six minutes for thick pieces. Then use tongs to flip the bread over to brown and crisp the top for one minute, covered.
For a larger amount, wrap the garlic bread in foil and reheat it in a 350-degree oven for 10-15 minutes.

Nutrition