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!