Better than Dominos! For a truly religious Garlic Bread experience, skip the fancy bread and use a basic French baguette.And don’t even think about skimping on butter!
You can’t order pizza without a side of garlic bread. It would be like ordering a burger at Maccers with no fries. (Oh the sacrilege, talking about so much fast food in one post! 🙈)
And while some people dive straight for the biggest slice of pizza, I always – ALWAYS – go for the garlic bread first.
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There are many ways to make garlic bread. But for me, the Dominos way will always be the best way: a baguette sliced almost all the way through, then each piece slathered with garlic butter, wrapped in foil and baked until toasty.
My garlic butter is made with2 tsp freshly minced garlic, 1/2 tsp salt and 125g / 1 stick butter. The perfect garlic-salty balance!
In my world, classic Garlic Bread should always be made with stock standard supermarket or basic bakery French stick / baguette. The crust isn’t that thick, and it’s usually pretty soft rather than crispy. Once slathered with butter and baked in foil, I find it yields the perfectratio of crust crunch to soft, warm, garlic butter soaked bread.
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On the other hand, a thick crust like you get with fancy artisan baguettes is no good – too much crispy crust compared to soft bread inside. Too hard to swallow!
Bread aside, I only have one other rule: please use real garlic. As much as I will rip into Dominos and Pizza Hut garlic bread with enthusiasm, there’s no denying that it has an element of sourness to it which is probably due to using jarred garlic because that’s the main difference I notice between fresh and jarred garlic. From the preservatives, I expect.
Put a juicy, perfectly cooked steak and Garlic Bread in front of me, and I’d choose the Garlic Bread every time, any day and twice on Sunday.
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Recipe video above. Nothing beats homemade garlic bread!! Takeout will never taste as good because the garlic is not fresh so the preservatives give it a sour flavour. For the ultimate Garlic Bread experience, skip the fancy artisan bread and use an economical French stick / baguette with a softish thin crust instead.
1. Bread - You can make Garlic Bread with any bread you choose. But for a Dominos/Pizza Hut copycat (my favourite!), use a basic bakery French stick / baguette.
French Sticks (baguettes) in Australia is usually around 60 cm / 2 ft long with a diameter of 7 - 9 cm / 2.7 - 3.5.
Bread With Garlic
Calories: 287 cal (14%) Carbohydrates: 25 g (8%) Protein: 4 g (8%) Fat: 18 g (28%) Saturated Fat: 11 g (69%) Cholesterol: 44 mg (15%) Sodium: 502 mg (22%) Potassium: 61 mg (2%) Fiber: 1 g (4%) Vitamin A: 520 IU (10%) Vitamin C: 0.5 mg (1%) Calcium: 47 mg (5%) Iron: 1.5 mg (8%)
Just in case you missed it, here’s my “other” garlic bread – Cheese & Garlic Crack Bread. Aptly named as such because of how it’s cut and also because it’s said to be garlic bread…. on crack! A bit of fun, great for sharing and ridiculously addictive.
PS I had a vision of making him wear this for every “Life of Dozer” photo for Asian recipes. That’s how I justified this “business cost”….. Poor, poor Dozer…..
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Take your homemade garlic bread to the next level by using roasted garlic! Using minimal ingredients this truly is the ultimate side dish to any meal!
I know, just when you thought garlic bread couldn’t get any more glorious, we go ahead and take things to a whoooooole new level. Yep, strap yourselves in folks, this one’s a good’n. Follow me…
I’ve been obsessed with roasting garlic for a while now and honestly by this point I’m just looking for different ways to use it other than spreading it over my face. Shameless.
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The killer question. Yes, it takes a little extra time, but it’s totally worth it. When you roast garlic low and slow in the oven it turns sweet and sticky. It completely takes the pungency out of the garlic and actually changes the flavour quite considerably. Roasted garlic bread is just as flavoursome as classic garlic bread, but without being too ‘up in your face garlicy’, if you get my flow…
Firstly make sure it’s unsalted butter, just so you’ve got complete control over how salty your garlic bread ends up. Salted butter isn’t a deal breaker, just easier to start with a blank canvas to adjust as needed.
When it comes to the roasted garlic it will actually be pretty smooth, but I like to mash out any final lumps by spreading it into a pinch of salt.
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With regards to herbs I like to keep it classic with parsley. Nice and fresh, not too overpowering. Parsley is certainly the most mainstream choice, other recipes don’t include any herbs at all.
I always use a part-baked french baguette. You can pick these up almost anywhere in the UK. Using a part-baked baguette offers the perfect texture, ensuring it doesn’t end up too hard/chewy after it’s baked. If you can’t find part-baked don’t panic, a fresh baguette will do perfectly. In all instances I recommend using a simple french baguette, and try and ensure it’s a nice soft one. Don’t need fancy bread, the store bought stuff works the best.
The baguettes I use are around 10″/25cm long and around 300g/10.5oz. This is the standard size in the UK for store bought garlic bread. I slice into 12 pieces which should serve 3-4 people as a side.
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Absolutely! Just butter it up, the cover and store in the fridge or freezer until needed (thaw in fridge before baking if freezing).
If after all this I can’t convince you to use roasted garlic, you can indeed use regular garlic. Around 1 tsp minced garlic should suffice.
Take your homemade garlic bread to the next level by using roasted garlic! Using minimal ingredients this truly is the ultimate side dish to any meal.
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A) What size of baguette to use? - This recipe is based on using a baguette 28-30cm/11-12 long and 250g/9oz in weight which in the UK is your standard store-bought garlic bread size. I slice this into 12 pieces, which should feed 3/4 people as a side.
B) Roasting Garlic - Timings will depend on size/age of garlic but you'll struggle to burn it at 180C/356F, just be vigilant past 45-50mins. The lower the temp and longer the time the more caramelized the garlic will be.
C) Can I use fresh garlic - From the purpose of the post I do recommend roasted garlic, but you can use fresh (I recommend 2 cloves).
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D) Can I prep this ahead of time? - Yep! Just slather in the butter, wrap in foil and pop in the fridge until needed. You may need to add on another 5mins or so if cooking straight out the fridge.
E) Can I freeze this? - Garlic bread is perfect for freezing before OR after baking. If freezing before baking I recommend thawing in the fridge then baking as instructed. If freezing after baking just allow to completely cool, wrap and freeze, then thaw and reheat at the same temp until JUST cooked through (careful or the bread goes crunchy).
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Recipe For Homemade Garlic Bread
If you loved this Roasted Garlic Bread Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!
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