I am obsessed with garlic bread. Not the dry supermarket version with barely-there buttery bits, but home-made loaves with sinfully large amounts of butter, lashings of freshly grated Parmesan and parsley. I have written about this recipe before and it’s my go-to recipe now. Once you have had it with Parmesan you will never want to eat it any other way.

How to make the best garlic bread {video}

In my previous recipe, I used coriander instead of parsley which works just as well, but for the sake of being more traditional, I opted for freshly chopped flat-leaf parsley. I also added a squeeze of lemon which gives it a stunning wake-up call. I added more Parmesan than in the past because I pretty much feel you can’t get enough of the stuff.

Here is my video showing you how it’s done.


how to make the best garlic bread

  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25


1 loaf of ciabatta bread or a large baguette

100g salted butter softened to room temperature

a small handful of parsley, finely chopped (about 2 T)

34 cloves of garlic, crushed

50g Parmesan cheese, Parmesan (and a bit extra to sprinkle over the loaf)

a squeeze of lemon juice if desired

(a pinch of salt optional but not necessary if you use all the Parmesan)


  1. Preheat the oven to 200 C.
  2. Mix all of the above ingredients thoroughly to combine.
  3. Slice the bread loaf into slices, ensuring that you don’t cut all the way through. I like fairly thick slices. Spread the butter mix generously between all the cut slices and sprinkle the extra Parmesan over the bread and wrap in foil.
  4. Bake for 20 minutes and then open the foil and bake for a further 5 minutes to brown the loaf. (I left the last step out as the bread I used was already fairly brown and crispy).

Keywords: best garlic bread recipe, garlic, bread




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  1. I adore garlic bread as well and agree that homemade is far superior, I haven’t tried making it with parmesan or lemon before, I don’t know why not because it is so obviously awesome! Lovely photos as always 🙂

  2. Well made Garlic bread must have to be one of the ultimate comfort foods, I often add finely chopped semi dried tomatoes to my mix. This adds a lovely dimension.

  3. Sam

    Oh yes, the tomatoes sound divine. Nice umami flavours.

  4. The video is so great! I dream of being able to make videos like that, but I don’t think I have the know-how to do it. Sigh. Anyways, my mom used to make buttery garlic bread using garlic powder or garlic salt. As much as I hate to admit it (mildly embarrassed here), I loved it, even if it was made with powder and not fresh garlic, haha! All that to say, I need to try to make the “real thing”!

  5. Sam

    Lol Janice, I think we all have a good stash of guilty pleasures up our sleeve. I have never used garlic powder, but hey if it tastes good why not?

  6. Sounds interesting but I found the recipe under ‘vegetarian’ – parmesan is not a vegetarian cheese due to the rennet used in making it. Anyone making this for a vegetarian would need to use a veggie alternative. It would be good if you highlighted this on the recipes.

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