Garlic Bread

Cooking with Rocco
by Cooking with Rocco
1 Loaf
20 min

There isn’t anything better than some garlic, butter, and bread. So when you combine the three together, it just means one thing…the best damn creation you can possible get!

This garlic bread is a straight up classic. Whether its to soak up that Sunday sauce, or just as a side to your Saturday night steak, there isn’t anything better than some crunch bread topped with copious amounts of butter and garlic.

The best part is all that leftover herb butter you made, can last in the fridge as well. You can use it to baste some steak, chicken, or even fish. Perfect way to add additional flavors to your dish.

Recipe details
  • 1  Loaf
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1 (12 inch) ciabatta loaf, sliced in half lengthwise
  • 1 stick of softened butter
  • 6 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped, plus more for garnishing
  • 1/4 cup freshly grated parmesan cheese
  • Sea salt flakes
  • Extra Virgin Olive Oil

Preheat your oven to 400º, and line a baking sheet (big enough to fit both slices of bread) with tin foil.
In a medium bowl, add the softened butter followed by the garlic, parsley, and parmesan cheese. Using a spatula, mix until fully combined.
Using a knife, spread a liberal amount of garlic butter on the cut side, to each slice of bread. You want to spread the butter from edge to edge, without missing a spot. Add as much, or as little butter as desired…but obviously the more the better.
Once buttered, add each half of the ciabatta loaf to the tin foil lined baking sheet, and bake for about 10 minutes. Or until golden and crispy.
Remove the garlic bread from the oven and slice into 1 inch pieces. Top with a drizzle of EVOO, some flakey salt, and some additional parsley for garnishing.
Cooking with Rocco
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