French Loaf Garlic Bread – The Perfect Italian Side Dish

A simple yet delicious garlic bread made using a loaf of either homemade or store-bought French bread, butter, minced garlic, salt, and parsley.

One of the best parts of any Italian dish (at least in my opinion!) is the side of garlic bread. Now you can enjoy those restaurant-quality flavors but in the comfort of your own home.

Don’t worry, the process of making homemade garlic bread isn’t hard at all. In fact, once you realize just how simple it is and how fast it comes together, you will likely put this recipe on repeat! You can use either store-bought French bread or make it yourself.

Enjoy the garlic as is, or use it to make other delicious recipes. One of our favorites is to top the baked garlic bread loaves with some cooked meatballs and marinara sauce and enjoy it as an open-faced sandwich. You get a complete and hearty meal where the garlic bread is the base!

The recipe results in two halves of a large French bread loaf. If you don’t have enough bread to use up a whole batch of the garlic butter, simply freeze it to use at another time! Or, freeze the unbaked garlic bread so all you have to do is pop it in the oven whenever pasta night comes around!

Why You’ll Love This Recipe

• It requires only basic pantry staples and can be used with either fresh or dried ingredients for the garlic and parsley.
• You can use this recipe as a base and adjust according to your family’s preferences. Don’t want as much garlic flavor? Just reduce the amount of minced or powdered garlic used. The same goes for the salt, or add additional seasonings to try out new flavor profiles.
• Turn the recipe into Cheesy Garlic Bread with a simple addition of cheese toward the end of the baking time.
• You can prepare the garlic bread a few days ahead of time for easy baking or freeze it for much later enjoyment.
• Homemade simply tastes better and is healthier than store-bought!

Ingredients For French Loaf Garlic Bread

• French Bread – You need one loaf of French bread of any size. I use my Simple Homemade French Bread recipe, and the halves are the perfect size for the amount of garlic butter this recipe makes. Store-bought loaves also work perfectly fine. You can use any-sized bread you have on hand. Just put more or less garlic butter on the halves as needed. It doesn’t have to be exact.
• Garlic – I like to use minced garlic cloves, but you can also use garlic powder if that is all you have on hand. The smaller you mince the fresh garlic, the better. (Although I love a good chunk of garlic on my bread, as you can see from the images in the article!)
• Parsley – Use either dried or freshly minced parsley. Both options work just fine.
• Butter – The butter needs to be softened and at room temperature so you can easily spread it on the bread. Don’t use melted butter for the best results. I find that melted butter absorbs too quickly into the bread, leaving you with uneven areas. We use salted butter, but unsalted also works. I would add a pinch more salt if using unsalted.
• Salt – Use more or less than in the recipe depending on your family’s tastes and preferences. Any type of table salt will work, but avoid coarse salt.

Instructions For French Loaf Garlic Bread

Start by getting your French bread loaf baked if you are going the homemade route. Again, if you need a recipe, try my Simple Homemade French Bread.

Next, preheat your oven to 400º Fahrenheit. Take the French bread loaf and cut it in half horizontally. This will leave you with two long halves. Place each half on a baking sheet lined with foil or parchment paper, cut side up. Set the bread aside for now.

If needed, finely mince the garlic and parsley. Place them both in a small bowl. To the same bowl, add the softened butter and salt. Stir everything together until you have a paste-like consistency.

If the butter isn’t soft enough, leave it on the counter for 15 to 30 minutes to come to room-temperature and try mixing again. If the butter is too hard and cold, it will not spread easily. On the flip side, if it is melted, it will absorb quickly into the bread, making the topping uneven.

Spread half of the garlic butter mixture on one of the French bread halves. Repeat the process with the other half of the garlic butter. I like to use a small spatula for this process to get a nice, even layer. (Here is the set I use daily: 4 Piece Silicone Spatula Set – Product Link. Side note: The long, thin spatula is great for mixing sourdough starter!)

Place the baking sheet in the preheated oven and bake for 10 to 15 minutes or until the edges of the bread are toasted and the garlic starts to darken slightly. Finish under the broiler for 1 to 2 minutes if desired. Cut into pieces and serve warm or cooled slightly.

Frequently Asked Questions

I don’t like crispy bread. Can I make a softer garlic bread? To make a softer loaf, place the two halves of prepared French bread together with the buttered sides together. Wrap the loaf with foil and bake for 15 to 20 minutes or until heated through. 

Can I make this into a cheesy garlic bread? Of course! Simply add 1/4 to 1/2 cup of shredded Parmesan, Romano, or mozzarella cheese on top of the butter spread during the last couple of minutes of baking.  

Will the garlic butter freeze? Yes! You can make the garlic butter as instructed and then freeze it in an airtight container to use at a later time. Allow the butter to thaw in the refrigerator overnight and mix well before spreading on your bread.

Can I prepare the bread ahead of time? Yes, prepare the garlic bread up to two days ahead of baking. Store in an airtight container or bag in the refrigerator for up to two days, then bake as directed.

How do I freeze the French loaf garlic bread? Prepare the bread as instructed, but wrap the halves together in aluminum foil before baking. Alternatively, place them in a freezer-safe ziplock bag and freeze for 3 to 4 months. Bake from frozen as directed, but add 3 to 5 more minutes to the baking time or until everything is heated through. You can also leave the loaves wrapped in foil and bake them for 20 to 25 minutes or until heated through for a softer crust.

Until next time, thanks for stopping by!
– Chelsea

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