Homemade Ciabatta Garlic Bread Recipe
Easy garlic bread recipe with my no-fail technique for getting a perfectly crunchy outside and chewy inside! This lighter garlic bread uses olive oil instead of butter, and loads of herbs for bold flavor. I use a 1-pound ciabatta loaf, but any rustic Italian bread or French baguette would work well. For vegan garlic bread, omit the cheese or substitute it with nutritional yeast.
Servings: 8 people, up to
Ingredients
- 1 pound loaf ciabatta bread
- 1/2 cup Italian parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Kosher salt and pepper
- 4-5 cloves garlic, peeled
- 1/3 cup extra virgin olive oil
- ½ cup grated or shredded parmesan
Instructions
- Preheat the oven to 400 degrees F.
- Add the garlic, rosemary, oregano, and parsley to a small food processor and blend. Drizzle in the olive oil from the top opening of the food processor while everything is blending. Season with kosher salt and black pepper.
- Place the bread flat on a cutting board. Place your non-dominant hand on top of the bread. Take a knife and slice the bread in half horizontally.
- Spoon the herb and garlic oil equally onto both halves of the bread and spread it all over. Put the bread halves back together.
- Line a large sheet pan with foil. Place the bread flat on the pan and cover with another piece of foil. Crimp the foil sides to close tightly.
- Bake the foil-wrapped bread on the center rack of the heated oven for 10 minutes.
- Remove the bread from the oven and uncover it. Separate the two halves of bread and place them side by side on the sheet pan.
- Sprinkle grated parmesan onto the bread.
- Return the sheet pan with the bread to the oven for another 10 minutes, until the bread crisps with golden edges and some of the cheese is slightly golden.
- Cut into 1-inch slices and serve immediately.
Video
Notes
- Best bread for garlic bread: I used a 1-pound loaf of ciabatta, but another rustic Italian bread that is long with a crusty shell or French baguette will work.
- Tips for the best garlic bread: Use fresh garlic, don't forget to wrap the bread in foil for the first 10 minutes of baking (for a crunchy outside and chewy inside), and use freshly grated or shredded parmesan cheese.
- For vegan garlic bread, omit the cheese or swap it out for 1/2 to 1 tablespoon nutritional yeast.
- How to serve garlic ciabatta? As an appetizer, serve garlic bread by itself or with homemade spaghetti sauce for dipping. It's also delicious with Italian-style dishes like (creamy tomato pasta and pesto chicken) or thick sauces or soups, like Crockpot beef stew, sausage and lentil stew, tomato basil soup, or shrimp fra diavolo.
- How to freeze and store homemade garlic bread: If you will be finishing leftovers within 2 days, store the garlic bread at room temperature wrapped in foil. To save it for longer periods, freeze the bread. Wrap the garlic loaf in foil, place it i a freezer-safe bag, and freeze for up to 3 months. Reheat from frozen in a 375 degrees F heated oven.
- Visit our shop to browse quality Mediterranean ingredients, including extra virgin olive oils (like our Nocellara Italian EVOO).
Nutrition
Calories: 240kcal | Carbohydrates: 28.3g | Protein: 6.9g | Fat: 11.2g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5.4mg | Sodium: 535.1mg | Potassium: 41.7mg | Fiber: 0.9g | Sugar: 0.1g | Vitamin A: 374.7IU | Vitamin C: 5.5mg | Calcium: 67.5mg | Iron: 0.4mg
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