I am obsessed with garlic bread. Not the dry supermarket version with barely-there buttery bits, but home-made loaves with sinfully large amounts of butter, lashings of freshly grated Parmesan and parsley. I have written about this recipe before and it’s my go-to recipe now. Once you have had it with Parmesan you will never want to eat it any other way.
In my previous recipe, I used coriander instead of parsley which works just as well, but for the sake of being more traditional, I opted for freshly chopped flat-leaf parsley. I also added a squeeze of lemon which gives it a stunning wake-up call. I added more Parmesan than in the past because I pretty much feel you can’t get enough of the stuff.
Here is my video showing you how it’s done.
how to make the best garlic breadPrint Recipe
- 1 loaf of ciabatta bread or a large baguette
- 100 g salted butter softened to room temperature
- a small handful of parsley finely chopped (about 2 T)
- 3 - 4 cloves of garlic crushed
- 50 g Parmesan cheese Parmesan (and a bit extra to sprinkle over the loaf)
- a squeeze of lemon juice if desired
- a pinch of salt optional but not necessary if you use all the Parmesan
- Preheat the oven to 200 C.
- Mix all of the above ingredients thoroughly to combine.
- Slice the bread loaf into slices, ensuring that you don’t cut all the way through. I like fairly thick slices. Spread the butter mix generously between all the cut slices and sprinkle the extra Parmesan over the bread and wrap in foil.
- Bake for 20 minutes and then open the foil and bake for a further 5 minutes to brown the loaf. (I left the last step out as the bread I used was already fairly brown and crispy).