Easy garlic bread recipe with my no-fail technique for getting a perfectly crunchy outside and chewy inside! This lighter garlic bread uses olive oil instead of butter, and loads of herbs for bold flavor. I use a 1-pound ciabatta loaf, but any rustic Italian bread or French baguette would work well. For vegan garlic bread, omit the cheese or substitute it with nutritional yeast.
Add the garlic, rosemary, oregano, and parsley to a small food processor and blend. Drizzle in the olive oil from the top opening of the food processor while everything is blending. Season with kosher salt and black pepper.
Place the bread flat on a cutting board. Place your non-dominant hand on top of the bread. Take a knife and slice the bread in half horizontally.
Spoon the herb and garlic oil equally onto both halves of the bread and spread it all over. Put the bread halves back together.
Line a large sheet pan with foil. Place the bread flat on the pan and cover with another piece of foil. Crimp the foil sides to close tightly.
Bake the foil-wrapped bread on the center rack of the heated oven for 10 minutes.
Remove the bread from the oven and uncover it. Separate the two halves of bread and place them side by side on the sheet pan.
Sprinkle grated parmesan onto the bread.
Return the sheet pan with the bread to the oven for another 10 minutes, until the bread crisps with golden edges and some of the cheese is slightly golden.
Cut into 1-inch slices and serve immediately.
Best bread for garlic bread: I used a 1-pound loaf of ciabatta, but another rustic Italian bread that is long with a crusty shell or French baguette will work.
Tips for the best garlic bread: Use fresh garlic, don't forget to wrap the bread in foil for the first 10 minutes of baking (for a crunchy outside and chewy inside), and use freshly grated or shredded parmesan cheese.
For vegan garlic bread, omit the cheese or swap it out for ½ to 1 tablespoon nutritional yeast.
How to freeze and store homemade garlic bread: If you will be finishing leftovers within 2 days, store the garlic bread at room temperature wrapped in foil. To save it for longer periods, freeze the bread. Wrap the garlic loaf in foil, place it i a freezer-safe bag, and freeze for up to 3 months. Reheat from frozen in a 375 degrees F heated oven.