Sheet Pan

Garlickiest Garlic Bread

June  4, 2018
18 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 55 minutes
  • Makes 1 loaf
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

What You'll Need
Watch This Recipe
Garlickiest Garlic Bread
  • 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
  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.

  • Lydia
  • jennifer
  • FrugalCat
  • Bechelli
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

6 Reviews

Lydia November 26, 2023
This was beyond excellent and the next day a quick zap in microwave was even better. A little labor intensive but the confit was delicious and worth the extra effort (used sourdough batard)
Bechelli June 15, 2023
Making this garlic bread for the third time. I use a locally made sourdough bread made fresh everyday from a place called When Pie meets Bread here in Redding California.
Granny S. October 29, 2021
We make this all the time, but I combine butter in a dish and add 3 cloves of minced garlic. Cut french bread in half-horizontally, spread the butter-garlic mixture on sprinkle with maldon salt and broil it till it is crisp. Sooo yummy!
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.