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–+ servings
Baguette garlic bread on a wooden board with some slices on their side to show the buttery filling.

Garlic Bread Baguette

Robyn
This garlic bread baguette recipe takes just minutes to make from scratch. With crunchy golden bread and a soft, buttery garlicky centre, this is an easy side that will get devoured in minutes!
4.38 from 8 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine International
Servings 4 People
Calories 227 kcal

Equipment

  • 1 baking tray

Ingredients
  

  • ½ French stick approx. 30cm long - see notes below for quantities for a longer baguette.
  • 80 g butter softened
  • 2 Cloves garlic crushed
  • 1 Teaspoon fresh parsley finely chopped
  • 1 Teaspoon fresh chives finely chopped, optional
  • ¼ Teaspoon salt

Instructions
 

  • Preheat the oven to 200℃ fan / 220℃ / 428℉.
  • Mix the softened butter with crushed garlic, chopped parsley, chopped chives and salt.
  • Make cuts in the baguette - around 1.5cm thick - using a sharp knife. Take care not to cut straight through the baguette.
  • Place the baguette on a sheet of foil slightly longer than the baguette.
  • Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
  • Spread any remaining butter over the top of the baguette.
  • Loosely roll the foil over the garlic bread and fold to seal all edges.
  • Place on a baking tray then place in the preheated oven and bake for 10-15 minutes until the butter has melted and the baguette is crisp and golden.
  • Serve straight away.

Video

Notes

This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
French baguette – you can use another bread like a sourdough loaf or ciabatta, it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
Fresh chives – these are optional, but add a lovely mellow garlic flavour.
Sea salt
If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.

Nutrition

Calories: 227kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 467mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 513IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword baguette garlic bread, garlic bread from baguette, homemade garlic bread, stale baguette recipe

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