Rosemary Thyme Garlic Bread

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
1 loaf
25 min

Sharp garlic pairs up with fresh herbs, crushed red pepper, and scads of butter to make the best and easiest garlic bread you’ll ever bring with you to a Memorial Day Party.

You know the old meme that goes something along the lines of “if they don’t like BLANK don’t be friends, you don’t need that kind of negativity”? It’s definitely overused at this point, but it’s honestly how I feel about garlic bread. If you don’t like garlic bread, I honestly don’t see how we can be friends. I basically radiate garlic at all times, so I need the people in my life to do the same so that I don’t feel self-conscious.

Garlic bread is among a list of foods that I always used to buy pre-made varieties of until discovering how bonkers easy it is to make them yourself, and now I don’t understand why anyone buys frozen garlic bread when it SO MUCH BETTER to make your own.

There is slightly more work involved, sure, but the results are so stunning that it’s totally worth it.

Rosemary Thyme Garlic Bread
Recipe details
  • 1  loaf
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Rosemary Thyme Garlic Bread
  • 8 ounces of bread (half of a 1 pound loaf or 2 smaller loaves totalling 8 ounces)
  • 1/4 cup butter (4 tablespoons), softened to room temperature
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1/4 teaspoon crushed red pepper (optional)
  • 3 large or 4-5 small cloves garlic, minced
To Make Rosemary Thyme Garlic Bread
Preheat your oven to 400.
Mix together the softened butter, fresh herbs, red pepper if using, and garlic in a small bowl.  
Spread the butter mixture evenly over the cut side of the bread.
Place bread buttered side up on a non-stick cookie sheet, or line a cookie sheet with foil and spray the foil with non-stick spray.
Bake for 10 minutes, then remove, and flip the bread over so that the buttered side is making direct contact with the baking sheet. Place back in the oven for 7-10 minutes, checking after 7 to make sure the butter isn't burning.
Remove from the oven and allow to cool for a few minutes, then slice.
Sara's Tiny Kitchen
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