How to make the best garlic bread
This foil-baked garlic-Parmesan pull-apart bread has a soft, buttery interior studded with crushed garlic and finely chopped parsley, topped with grated Parmesan for a lightly crisped finish. Ready in about 25 minutes, it’s a quick, shareable side best eaten the day it’s made.
Ingredients
- 1 loaf ciabatta bread or a large baguette
- 100 grams salted butter softened to room temperature
- a small handful parsley finely chopped (about 2 T)
- 3-4 cloves garlic crushed
- 50 grams Parmesan cheese and a bit extra to sprinkle over the loaf
- a squeeze lemon juice if desired
- a pinch salt optional but not necessary if you use all the Parmesan
Instructions
- Preheat the oven to 200 °C / 400°F.
- In a bowl, combine the softened salted butter, finely chopped parsley, crushed garlic, 50 grams Parmesan (reserve a bit extra to sprinkle over the loaf), a squeeze of lemon juice if using, and a pinch of salt if desired; mix thoroughly to combine.
- Slice the loaf of ciabatta or large baguette into fairly thick cuts without cutting all the way through so the slices remain attached. Spread the butter mixture generously between each cut, sprinkle the extra Parmesan over the top, and wrap the entire loaf tightly in foil.
- Bake the wrapped loaf for 20 minutes, then open the foil and bake for a further 5 minutes to brown the top.
Notes
Notes
This bread is best eaten on the day you make it.