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I love making garlic bread in the oven. Sometimes, I make a quick and easy version.
But sometimes, a meal calls for something a little…extra. Extra garlic, extra prep, and extra deliciousness. This is the bread for that meal.
It starts with making some garlic confit. This may sound scary — it’s actually pretty simple. Once that’s done, that garlic goes into a blender with some raw garlic (hence the double garlic) and parsley. A little salt and pepper, blend, blend, blend. You won’t use nearly as much raw garlic. But a few cloves add a bit of pungent pepperiness to balance the mellow slow-roasted cloves.
From there, you’ll get a good airy loaf of either french bread or ciabatta, split it in half and spread the garlic buttery goodness.
You should be generous here. If you’re watching calories, or don’t want garlic breath, then this is not the garlic bread recipe for you. You need to spread a good layer of the garlic mixture on the bread for the magic to happen.
See, when you put the garlic bread in the oven, the butter puffs up and browns and the aroma of garlic will overpower your kitchen. So be prepared.
All in all, this is a fairly easy recipe, although it does take time. That being said, you can mess it up. I know because I’ve done it, and well, it’s not good.
When you’re making the garlic confit, it can be tempting to try to cook it too fast. Don’t do it unless you want the stench of burning garlic to permeate your house for a while. You’re looking for slightly browned butter and soft cloves of golden brown garlic.
Eat this bread with that elaborate pasta dish you’ve been meaning to make, or a homemade pizza, or just as a snack.
Double Garlic Bread
If you like garlic, you’ll love making this garlic bread in the oven. It’s extra garlicky, so proceed with caution!
Ingredients
- 3 bulbs garlic peeled, cloves separated
- 6 ounces unsalted butter
- 1 handful parsley leaves
- 6 cloves raw garlic
- 1 loaf ciabatta french bread, or baguette
- Sea salt and fresh ground pepper to taste
Instructions
- Put the 3 bulbs of peeled garlic in a medium saucepan with the butter.
- Turn the heat to medium low until the butter melts.
- Once the butter has melted, turn the heat to a very low simmer. Let simmer for about 45 minutes, keeping an eye on it the entire time. If the butter starts bubbling vigorously, turn the heat down.
- When the garlic is golden brown and very fragrant, remove from heat. Let cool for 5 minutes.
- Transfer to a blender or food processor and blend with the parsley, raw garlic, and a generous pinch of salt and pepper.
- Preheat oven to 425 degrees F.
- Slice the loaf of bread in half lengthwise and then slice each half into 2-3 inch slices.
- Spread each piece with a thick layer of the butter.
- Bake for 10-12 minutes, or until tops are browned and garlic butter is puffy.
Notes
Storing leftovers: Leftovers can be stored at room temperature and reheated in the oven for a few minutes.
Pairs well with: Tomato Basil Cheese Sauce, Blackened Shrimp Avocado Caesar Salad, One-Pot Herbed Garlic Feta Gnocchi
Nutrition
Calories: 283kcalCarbohydrates: 27gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 278mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 531IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
