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!
Garlic Bread
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.
Who’s with me here??? 🙋🏻♀️
How to make garlic bread
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 with 2 tsp freshly minced garlic, 1/2 tsp salt and 125g / 1 stick butter. The perfect garlic-salty balance!
Best bread for garlic bread
For a truly epic, classic Garlic Bread experience, my one firm rule I’ll never budge on is this:
NO FANCY BREAD ALLOWED
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 perfect ratio of crust crunch to soft, warm, garlic butter soaked bread.
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!
Basic French stick is perfect. See? 😍
Fresh garlic is essential!
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.
Hence why homemade will always be so much better than Dominos. 🙂 Because the garlic is real and fresh!!
Homemade Garlic Bread.
Completely, utterly, ridiculously, insanely, can’t-stop-eating-it delicious.
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.
These photos are killing me. Gotta stop looking at them! – Nagi x
What to serve with Garlic Bread
-
Spaghetti Bolognese, a slow cooked Shredded Beef Ragu or any other pasta
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Dunk in soup! Try Pumpkin Soup, Lentil Soup, Cauliflower Soup or Broccoli Cheese Soup
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A quick homemade pizza
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On the side of a big salad – make a meal of it!
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A quick chicken main like juicy Baked Chicken Breast, Honey Garlic Chicken, Sticky Baked Thighs or Honey Mustard Baked Drumsticks
Better-than-Dominos Garlic Bread
WATCH HOW TO MAKE IT
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Better-Than-Dominos Garlic Bread
Ingredients
- 1 French stick / baguette , ~ 60cm / 2ft long (Note 1)
- 125 g / 1 US stick unsalted butter , softened
- 2 tsp fresh garlic , minced (~3 - 4 cloves, pack the teaspoon)
- 1/2 tsp salt
- 2 tsp finely chopped parsley (optional)
Instructions
- Preheat oven to 200C/390F.
- Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5" thick slices.
- Mix together the butter, garlic, salt and parsley. Taste to see if it's salty / garlicky enough for your taste (Note 2).
- Smear garlic butter over cut side of bread (Note 2).
- Smear remaining butter on the top and sides of the bread.
- Wrap each bread in foil.
- Bake for 15 minutes until the crust is crispy (check through foil).
- Unwrap and serve!
Recipe Notes:
Nutrition Information:
Originally published March 2018. Updated with housekeeping matters April 2019 – no change to recipe.
THE “OTHER” GARLIC BREAD
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.
LIFE OF DOZER
Little souvenir from Tokyo. He’s not a fan. I think he prefers cotton to polyester. Yeah, that’s the problem. For sure. 🤣
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…..
Marisa Franca @ All Our Way says
This is why you are the QUEEN of the blogosphere. Of course, this is the way to make garlic bread!!! We’ve made it hundreds of times throughout the years. Did I think of advising my readers of this wonderful method??? NO!! I just assumed that they knew. I thought everyone was born with this lust for fantastic garlic bread and would inherently know that fresh garlic and lots of butter is the key before wrapping in foil. Well, slap my forehead for being so stupid. That’s why you’re you and I’m me. Never presume someone knows — gently instruct and taunt them with drooling worthy photos of hot bread😋 I love how you use Dozer as a measure — he’s probably waiting for you to turn your back before he runs off with that loaf. 🤣 And his jacket is very sophisticated. I’m thinking David Nivenish. Have a great weekend. Sending hugs. xoxo
Nagi says
Oh Marisa, you’re embarrassing me!!! 😉
Schatzi49 says
Hey, I just had breakfast, but now I’m craving garlic bread. Do you drive Dozer nuts with all the great smells? Love your site and all the comments you give.
Nagi says
Dozer’s whole LIFE is about being tortured with cooking smells!!!😇
Sandra Qazamel says
Your recipes are, without doubt great.BUT why do you waffle on about your life so much. Get to the point. I for one am not interested in the essay that comes before you actually give the recipe
Becca says
Nagi, you are the Audrey Hepburn of the cooking world: grace, class, and a true star.
I had to look up the phrase “waffle on” as I’d never heard it before and it seems rather ironic that this phrase was chosen as it in and of itself “wasn’t important or useful”.
As Nagi so elegantly pointed out, you can easily move directly to the recipe, however, if you take the time to actually read the post you will see that Nagi is describing the food, the cooking process, tips on the ingredients, etc.
My apologies for “waffling on” but I think I speak for this community in saying that Nagi’s commentary is at the very least half of why we all subscribe to this amazing blog (and as originally stated, the recipes are without a doubt, great).
I love your comentary Nagi. I look forward to receiving the new posts/recipes and updates on the life of Dozer. Thank you for doing what you do; you’ve brought a lot of amazing food into our home along with a lot of smiles and good times.
Happy cooking to everyone! This garlic bread is mouthwateringly delicious!
Nagi says
Thanks for the kind words Becca 🙂 Sending you hugs across the internet!! N xx
Zach says
To Becca and Nagi,
From an avid reader of Nagi’s blog, thank you!! The internet is full of criticism, mostly negative and I sincerely appreciate that this site has such a warm following and vibe (Big thx to Nagi of course). Not to mention the amazingly delicious recipes Nagi provides. Keep up the good work Nagi as well as the avid food enthusiasts that continue to grow this amazing site!!
Cheers to all ( *and haters goin to hate, as we say here in the States.. hahaha)
Nagi says
Sending over big hugs Zach! Thanks for the kind words of support! N xx
Nagi says
Hi Sandra! I’m so sorry you don’t enjoy reading my commentary before the recipe. I know there are some people who don’t enjoy the waffle which is exactly why I provide a “Jump to Recipe button at the top of each post. 🙂 I hope that makes it easier for you to just skip straight to the recipe!! N x
Jenny says
Oh please don’t stop with the “waffle”. Your stories are reflective of your fun and warm persona. I get such a kick out of the way you weave your favourite guy Dozer into the story. He’s such a good sport to model his new outfit… thank him for the giggle.
Nagi says
I’m SO CRUEL to him!! 😂
Dee says
Well done Nagi.
Steve Fahnestalk says
Looks very good, Nagi, but I prefer sourdough, and make my garlic toast (fresh sourdough loaf if possible).
Slice sourdough fairly thick, slather on garlic butter–one side only, then top with shredded parmesan. Toast both sides at once in toaster oven… when the parmesan is golden-brown, it’s done.
Give it a go, won’t you?
Nagi says
YES of COURSE! With cheese, I am 100% with you on SOURDOUGH!!!
Wendy says
I am with you in choosing garlic bread over (practically) anything else. I ate (with a steak dinner) 2 1/2 pieces of big long buns the other night for dinner. Where we differ is our choice of breads…I prefer Italian bread ie ciabatta or sourdough for my garlic bread. I could just it gb for dinner all by it self.
Nagi says
I hear you Wendy! I would go the GB over steak anyday…..
Deborah says
Nagi, I plan on guilding the garlic lilly, so to speak…
My boyfriend LOVES cheesy garlic bread! So, when I make the gralic butter, I plan on adding a shredded cheese (some sort of cheddar blend) into the mix!
Never mind the pizza…you can just eat the cheesy garlic bread & dip it into a good marinara sauce!
Nagi says
YES TO CHEESY GARLIC BREAD!!!!
David says
Mom sometimes toasted stale hamburger buns with the garlic mixture into which she mixed some grated Parmesan cheese–or rather the whey derivative that passes for it in the big green containers in our supermarkets. (Gee, that stuff has been around for at least sixty years!) A confrere of mind used to sprout garlic and mince the green sprouts like chives and do something similar.
Nagi says
Ohhhhhh! I LOVE HEARING THAT!!! N xx
SUSAN VAYDA says
OMG, Love anything garlic!!! This is absolutely wonderful!
Dozer is So Handsome!
Nagi says
Isn’t that kimono INSANE on him?!!!! I LOVE IT!!!
Dolores says
HiNagi
While I am a big fan of home made garlic bread,( yours sounds perfection!) it would never occur to me to eat it with pizza. Is it an Australian ‘thing’, which is why I’ve never heard of the combination here in the US?
Best regards, and thanks for your wonderful site.
Amy Morgan says
I wondered that too! While pizza places here in the American Midwest do have options to order garlic breadsticks or knots I’ve never known anyone to actually order them. It seems like if people here get sides it’s chicken wings. I’m giving this bread a try tonight with the lentil soup recipe. It looks great!
Elaine says
Garlic knots at every pizza place I go to in US…
Nagi says
Really!!! I’m so interested to hear that! Garlic bread with pizza is MASSIVE here in Australia it is the DONE THING!!
Kin says
Now, you stop that, Nagi! I am supposed to be cooking scrambled eggs with sausage and cheese, and here you go, posting G-AHHHHH-LIC bread!! And if that’s not enough, you have to ADD the G-AHHHHH-LIC CRACK bread! Oh, you are a BAD, BAD GIRL!! Hubby will be awake in a few minutes. He will want his BREAKFAST!! Good thing they sell baguettes down the street at the little market…I have Kerrygold butter…fresh garlic and parsley…just need the bread! He will grumble when I ask him to go to the shop…until I show him your photos, which are SINFUL at 6:40 AM!!
Dozer, you are such a good boy! Next thing you know, she’ll have you wearing a lei and a grass skirt! Poor baby. :’-(
Nagi says
BA HA HA!!! Listen, it was TORTURE for me writing up this post!!!
David says
Like my mother used to make. I’m drooling at the thought of it.
Nagi says
LOVE LOVE LOVE HEARING THAT!!!
Gillian Didier Serre says
Konichiwa Dozer..so very handsome..oops forget to tell Nagi her bread recipe super good!! Wow didn’t think pizza Hut was in Australia 👍
Nagi says
Pizza Hut is pretty big over here!!