Crispy Garlic French Bread Recipe for Homemade Loaves

Soft, chewy, and garlicky, this garlic French bread is excellent straight from the oven or sliced and served with butter. It also makes a flavorful base for croutons or homemade breadcrumbs when you want extra garlic punch.

This recipe is beginner-friendly: the dough is forgiving and doesn’t require hand kneading if you have a stand mixer (though you can knead by hand if you prefer). Most of the ingredients are pantry staples, so you probably won’t need an extra trip to the store.

Ingredients for Garlic French Bread

This garlic French bread dough is slightly enriched with oil for a more tender crumb. You can omit the oil if you like, but you may need to add a little extra water so the dough doesn’t become too stiff. You’ll need:

• All-purpose flour (or bread flour if you prefer)
• Active dry yeast
• Sugar
• Salt
• Olive oil
• Garlic powder

Can I Use Whole Wheat Flour?

You can substitute up to half of the white flour with whole wheat, but avoid replacing more than that. Whole wheat contains bran, which can cut gluten strands during kneading and produce a denser loaf if used in large amounts.

If you use half whole wheat, expect the dough to absorb more water. Add extra water a tablespoon at a time if the dough feels dry while kneading. Aim for a springy, tacky dough that isn’t sticky.

Quick Tips for Prepping Garlic French Bread

Check dough consistency while mixing. Flour absorption varies with humidity and brand, so you may need slightly more or less flour than stated. The correct consistency is reached when the dough pulls into a ball around the dough hook and becomes elastic.

Proof the dough at room temperature for about an hour or until doubled in size. Grease your work surface before turning out the dough. Gently stretch and press the dough into a rectangle roughly 9″ by 12″ and about 1/2″–3/4″ thick. Sprinkle half the garlic powder in a thin, uneven layer across the rectangle—leave some areas without garlic so the dough adheres and prevents large air pockets.

I recommend garlic powder because it spreads evenly and avoids the moisture and chunky texture of minced fresh garlic. If you prefer fresh garlic, use about one clove per loaf, finely minced.

Quick Tips for Shaping Garlic French Bread

Start rolling from the edge furthest from you and gently roll toward yourself, pinching to release any trapped air. Keep the roll tight without crushing the layers.

Transfer the roll to a baking pan seam-side down. Move the pan as close as possible and complete the transfer in one motion to minimize stretching. If the loaf stretches, gently pat the ends toward the middle to restore shape.

After placing the logs on the baking sheet, pinch the ends and tuck the edges under to seal the seams. To create steam in the oven—helpful for good rise and crust—add a few ice cubes to a preheated oven-safe dish or place a shallow pan with an inch of water on the oven floor. If using a water pan, refill it before baking the second loaf if needed.

Other Recipes You May Enjoy

If you have extra bread, turn half a loaf into garlic herb croutons. You might also like twisted garlic breadsticks or one-pot chicken burrito bowls if you enjoyed this recipe.

Dish Cleanup: Not Too Bad

I rank clean-up on a scale of 1 to 5, with 1 being minimal and 5 being everything. This recipe scores about a 2: only a few small bowls and tools are needed, and you can simplify further by measuring with a single tablespoon.

To make cleaning the stand mixer bowl easier, let any dough remnants dry; once dry, they usually flake off with a quick brush.

Homemade French Bread with Garlic Recipe

Thanks for stopping by! If you make this garlic French bread and enjoy it, please leave a review to help others know how it turned out.

4.84 from 12 votes

Garlic French Bread

Author: Alyssa Adams of The Floral Apron

Soft, chewy, and garlicky French bread that is delicious on its own or with butter.

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Prep Time:30 mins

Cook Time:30 mins

Additional Time:2 hrs

Total Time:3 hrs

Course: Breads

Cuisine: French

Servings: 24 2 loaves

Ingredients

 

• 1 Tablespoon (11 g) active dry yeast
• 1 Tablespoon (15 g) sugar
• 2 cups (475 ml) warm water around 110°F/43°C
• 1 Tablespoon (16 g) salt
• 2 Tablespoons (30 g) olive oil
• 6 cups (800 g) flour
• 2 Tablespoons (18 g) garlic powder

Instructions

1. Add yeast and sugar to the bowl of a stand mixer fitted with a dough hook. Pour 2 cups warm water (about 110°F/43°C) into the bowl and let sit about 5 minutes until bubbly and fragrant.
2. Add salt, olive oil, and half the flour; stir. Add remaining flour one cup at a time, stirring after each addition, until the dough forms a soft, sturdy ball around the hook and no longer sticks to the sides. Knead 2–3 minutes on medium until elastic. You may not need all the flour, or you may need a touch more depending on your kitchen.
3. Cover with a towel or plastic wrap and let the dough rest at room temperature about an hour, or until doubled. Preheat and prepare two baking sheets with parchment.
4. Turn the dough onto a lightly greased surface and divide into two. Shape each portion into a rectangle about 9″ by 12″. Sprinkle garlic powder evenly across each rectangle, then roll tightly into a log starting from the long side.
5. Place logs seam-side down on baking sheets, pinch ends to seal, and tuck edges underneath. Score diagonal cuts across the tops about 2″ apart. Cover with a damp towel or lightly greased plastic wrap and let rise another hour until puffy.
6. Preheat oven to 375°F and bake for 25–30 minutes or until golden brown. Transfer to a wire rack to cool before slicing.

Video

Notes

*Depending on humidity and flour brand, you may need more or less flour. After adding about 5 cups, assess the dough before adding more.

Store in an airtight or loosely covered container up to three days. For best freshness, slice just before serving.

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g