Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil and set aside.
- Using a serrated knife, slice the loaf in half lengthwise. Place both halves cut-side up on the prepared baking sheet.
- In a small bowl, combine the softened butter, minced garlic, chopped parsley, and sea salt. Mix thoroughly with a fork until evenly distributed and creamy.
- Spread the garlic butter mixture evenly over both bread halves, covering the entire cut surface including the edges. Press gently into the bread so it absorbs.
- Bake for 12-15 minutes until the edges turn golden brown. If adding cheese, sprinkle it on during the last 2 minutes of baking.
- Remove from oven and let cool for 2 minutes. Cut each half into 1-inch slices (about 8 slices total). Garnish with extra parsley and chives if desired. Serve immediately while warm.
Notes
Storage: Cover tightly with foil and store at room temperature for 1-2 days. Reheat in a 350°F oven for 5-7 minutes wrapped in foil.
Freezing: Before baking - prepare through Step 4, freeze in freezer bag for up to 3 months. Bake from frozen, adding 3-5 extra minutes. After baking - cool completely, wrap in foil, freeze for up to 2 months. Reheat from frozen at 350°F for 10-12 minutes.
Tips: Always use fresh garlic (not jarred). Softened butter spreads better than melted. Watch carefully during final minutes to prevent burning. Spread butter to the edges for best results.