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This super easy garlic bread is my go-to whenever I'm in a hurry but want my kitchen to smell like a real bakery. It's gotten me through plenty of fun nights with friends and is so foolproof that newbies won't have any trouble showing off.
The first time I made it was on a Sunday morning when my family realized there was no bread for breakfast. Ever since, we've saved ourselves (and our cravings) with this super tasty fix.
Ingredients
- Warm water: gets the yeast started and makes sure the dough rises just right. Not too hot, though—yeast doesn’t like it.
- Olive oil (extra virgin): keeps the bread moist and adds a Mediterranean vibe. Splurge on the good stuff if you can.
- Fresh garlic cloves: give that punchy, classic flavor. The fresher, the better for that kick.
- Wheat flour (type 405) or spelt flour: brings a light texture and rich taste—using top-notch flour gives the upgrade.
- Sea salt: brings out the flavors everywhere. Choose the best salt you can find.
- Instant yeast: super simple, no need to prep ahead. You can swap for fresh yeast if you've got it handy.
Step-by-step guide
- Cool and serve:
- Let the bread sit in the pan for a bit after baking. Tastes the best when it’s still a little warm.
- Bake the dough:
- Scoop your risen dough right into the greased or lined pan. No need to smooth it out. After about 25 to 30 minutes, it'll smell amazing and look golden brown.
- Get your baking pan ready:
- While you wait on the dough, preheat your oven to 220°C (top and bottom heat). Butter or line your pan so nothing sticks.
- Dough needs to rest:
- Toss a clean towel over the bowl and set it somewhere cozy for at least an hour. It’ll get puffier and you’ll see bubbles.
- Mix the dough:
- Pour in water and olive oil and mix fast with a spoon or your hands. You'll have a sticky, garlic-scented dough.
- Add garlic:
- Stir in the minced garlic so it's mixed all through. Every bite should get some.
- Start with the base:
- Put flour, yeast, and salt together in a big bowl. Give them a good dry mix so the yeast spreads around evenly.
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The best thing for me is the crunch you get if you sprinkle coarse sea salt on top. As soon as it starts smelling garlicky, my kids all show up and we sit down and pull apart the bread while it’s still steaming.
Keep your garlic bread fresh
Wrap the loaf in a clean kitchen towel to keep it soft and tasty all day. For longer storage, pop slices in the freezer and heat ‘em up when you’re hungry. The flavor sticks around and you always have some ready to go.
Smart ingredient swaps
No spelt flour? Just use regular wheat flour. Yeast works whether it's fresh or instant. Go wild and add in chopped olives, dried tomatoes, or herbs to change it up whenever you feel like it.
The tastiest way to enjoy garlic bread
Nothing beats it warm from the oven. It’s awesome with salad, soup, or at a barbecue. Makes a great snack, too—my kids finish it off before it ever really cools down.
How garlic bread got started
Garlic bread comes from Italy’s down-to-earth country cooking. Way back, people topped leftover bread dough with garlic so nothing got wasted. It’s always been a simple hit—and it still disappears fast in my house.
Frequently Asked Questions
- → How do you keep garlic bread super soft?
Let the dough rest long enough and use all the olive oil. That keeps it nice and moist. Fresh garlic also adds extra flavor and keeps it from drying out.
- → Can you prep this bread the day before?
Yep, you can let the dough sit in the fridge for a few hours or overnight. Then bake it fresh when you want it.
- → Which herbs taste great with it?
Parsley, thyme, or rosemary really lift up the garlic bread. Just toss your favorites on top before baking.
- → How long does the bread stay fresh?
In a sealed box, it's good for around two days. Heat it up a bit and it tastes just baked.
- → Can you use spelt flour instead of wheat?
Spelt works fine and gives a slightly nutty taste. Just use the same amount as regular flour.
- → Is this bread fully vegan?
Yep, all the ingredients are plant-based. Just grab high-quality olive oil and plenty of fresh garlic.