Air Fryer Garlic Bread cooks quickly and evenly without preheating and is soft, crusty, and buttery with fresh garlic and herbs and a hint of parmesan.
Its much better than store-bought garlic bread with more taste, flavour and texture and it’s the perfect companion to Homemade Healthy Lasagna, Slow Cooked Moroccan Meatballs, and Air Fryer Turkey Meatballs.
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This garlic bread is a must make with my Green Split Pea Soup Bacon. Think soft crusty bread dunked in a big bowl of comforting luscious soup. Its perfect.
Recipe Highlights
- Make soft and chewy garlic bread with a crunchy outside in less than 10 minutes
- Easy to customise your garlic bread with different cheeses, herbs and spices
- Make one flavour or mix it up with different additions
- Super easy to make for a crowd and great for BBQ’s and Game Days
- It stays crunchy even as it cools
- You can freeze homemade garlic bread!
One of my favourite things to do with Air Fryer Garlic Bread is to take it on lunch picnics to the beach to enjoy with some salami, olives and a glass of wine.
Ingredients
Ingredient Notes
- Bread: I used Panne Di Casa. Other suitable breads include Ciabata, Turkish, and baguette
- Garlic: Bottled of freshly crushed is fine, however I do recommend a fresh clove of garlic for rubbing onto the bread before you put the garlic butter on – it really adds really great flavour.
- Butter: Use a good quality salted butter. Alternatively margarine will work as well.
- Mixed Herbs: Dried or fresh is good. I sometimes use the masterfoods dried mixed herbs, other times, I finely dice fresh parsley or basil. I tend to find the fresh diced herbs add more flavour.
- Parmesan: finely grated is best so that it disappears into the garlic butter and provides that salty sharpness to contrast with the garlic and herbs.
Once you know how to use an Air Fryer, you’ll be amazing at what you can make in it, like these Air Fryer Pizza Rolls, or for sweeter option Sugar Free Air Fryer Cinnamon Puff Pastry Rolls
How To Make
- Cut Bread: Slice bread into 8 pieces, about ½ inch thick. The size of you Air Fryer and the size of your bread will dictate how many slices of garlic bread you can fry at one time and how many “cooks” you’ll need to do to get all 8 done.
- *Optional* but recommended: Rub a peeled clove of garlic over each slice of bread on one side – which will be the side that the garlic butter goes onto.
- Make Garlic Butter: Add softened room temperature butter, garlic, herbs and parmesan to a small bowl and mix together.
- Spread: Spread garlic butter over breads evenly all the way to the sides.
- Arrange: lay pieces of bread flat into the air fryer basket, making not sure to overcrowd the basket as you want the air to be able to circulate around.
- Air Fry: Cook for 4 minutes at 180 degrees C/ 350 degrees F, then check it to see if its done to your liking. If not, continue cooking for another minute or two.
Recipe Tips
- Spices: Adding a little bit of smoked paprika to the garlic butter mix gives a hit of smokiness
- Cheese: Instead of parmesan, you could try adding some grated mozarella on top. Or you could add a little of both into the garlic butter mixture
- Spreading the Butter: I use a teaspoon to spread the butter, scooping it out and onto the bread and using the back of the teaspoon to slather it generously over.
- When Air Frying: when arranging the bread pieces in the air fryer basket, its OK if they touch but make sure they aren’t squashed in as this will prevent the air from properly circulating. Its best to not overcrowd the basket for the ultimate crispy on the outside, soft and chewy in the middle garlic bread.
- Serving: Garlic bread is best eaten when its still hot or warm so you can hear that crunch as you take your first bite
- Storage: Store cooked uneaten garlic bred in an air tight container at room temperature for 24 hours.
- Reheating: Reheat garlic bread in the air fryer for 60 to 90 seconds. Arrange it flat and make sure not to use foil in your air fryer. I tend to find that I don’t need to preheat my air fryer, but yours may be different so do check the instruction manual
Common Questions
Yes. Absolutely. I like to freeze the garlic bread after it has been cooked in the Air Fryer. Make sure it has cooled to room temperature and is in and air tight container ready to freeze. I prefer not to use plastic bags to freeze as the bred can easily get squashed. Plastic or glass containers work best for freezing.
Serving Suggestions
More Air Fryer Recipes
- Air Fryer Turkey Meatballs
- Air Fryer Pizza Rolls
- Air Fryer Chicken Drumsticks (Highly Recommended!)
- Air Fryer Cinnamon Rolls
Air Fryer Garlic Bread
Ingredients
- 4 slices of crusty bread about ½ inch thick - see note 1
- 1 clove Garlic
- 2 teaspoons Crushed garlic
- 4 tablespoons Salted butter
- 1 teaspoon Mixed dried herbs
- 1 teaspoon Finely grated parmesan
Instructions
- Cut Bread: Slice bread into 8 pieces, about ½ inch thick. The size of you Air Fryer and the size of your bread will dictate how many slices of garlic bread you can fry at one time and how many “cooks” you’ll need to do to get all 8 done.
- *Optional* but recommended: Rub a peeled clove of garlic over each slice of bread on one side – which will be the side that the garlic butter goes onto.
- Make Garlic Butter: Add softened room temperature butter, garlic, herbs and parmesan to a small bowl and mix together.
- Spread: Spread garlic butter over breads evenly all the way to the sides.
- Arrange: lay pieces of bread flat into the air fryer basket, making not sure to overcrowd the basket as you want the air to be able to circulate around.
- Air Fry: Cook for 4 minutes at 180 degrees C/ 350 degrees F, then check it to see if its done to your liking. If not, continue cooking for another minute or two.
Notes
- Bread: I used Panne Di Casa. Other suitable breads include Ciabata, Turkish, and baguette
- Garlic: Bottled of freshly crushed is fine, however I do recommend a fresh clove of garlic for rubbing onto the bread before you put the garlic butter on – it really adds really great flavour.
- Butter: Use a good quality salted butter. Alternatively margarine will work as well.
- Mixed Herbs: Dried or fresh is good. I sometimes use the masterfoods dried mixed herbs, other times, I finely dice fresh parsley or basil. I tend to find the fresh diced herbs add more flavour.
- Parmesan: finely grated is best so that it disappears into the garlic butter and provides that salty sharpness to contrast with the garlic and herbs.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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