Sheet Pan

Garlickiest Garlic Bread

June  4, 2018
14 Ratings
Photo by Rocky Luten
Author Notes

You can use any shape bread, but just estimate a similar surface area to the loaf indicated below. I like a thin, crackly-crusted, airy-crumbed, Italian-style loaf best. —Emma Laperruque

Watch This Recipe
Garlickiest Garlic Bread
  • Prep time 15 minutes
  • Cook time 55 minutes
  • Makes 1 loaf
  • Garlic confit
  • 2 heads garlic, broken into cloves, smashed, if you please, and peeled
  • 1/2 cup unsalted butter
  • Garlic bread
  • 1 lengthy, airy loaf Italian bread (roughly 9 x 4 inches in length)
  • 4 garlic cloves, smashed and peeled
  • 1/2 teaspoon kosher salt
  • 1/4 cup parsley leaves, roughly chopped
  • 2 teaspoons grated pecorino or Parmesan
In This Recipe
  1. Make the garlic confit. Melt the butter over low heat in a small saucepan and add the garlic. Gently simmer until the garlic and butter are both golden—about 45 minutes—stirring every so often to make sure no one is cooking too fast. Remove from the heat and let cool for a few minutes.
  2. Meanwhile, halve the bread horizontally. Score into 1 1/2-inch wide pieces—so, slashing most of the way, but not all of the way through—for tearing apart later. Preheat the oven to 400° F. Line a rimmed sheet pan with a silicone mat or parchment or non-stick foil.
  3. Add the garlic confit (including all that butter!) to a food processor along with the raw garlic and salt. Pulse until mostly smooth. Add the parsley and pulse a couple times just to incorporate. Spread this butter mixture all over the cut-side of the bread. Add the bread to the sheet tray with the buttered side facing up.
  4. Bake for about 10 minutes until the bread is toasty and the top is colorful and brown. Immediately sprinkle with the grated cheese. Serve warm.

See what other Food52ers are saying.

  • jennifer
  • FrugalCat
  • Mark MacIsaac
    Mark MacIsaac
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

3 Reviews

jennifer May 10, 2019
I love garlic, but this killed me. Sometimes you can have too much of a good thing. I even cut it with a some extra butter. I guess the vampire in me is strong, I couldn't take it.
FrugalCat June 6, 2018
My mom would cut the bread vertically (Like Haselback potatoes) for garlic bread. Will try this recipe with her cut.
Mark M. June 5, 2018
I love garlic bread with sauteed mushrooms and leeks.