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Homemade Garlic Bread

Who doesn't need some homemade garlic bread in their life? It's fairly simple to make, yet oh so amazing. SUPPLIES USED: Induction...

Who doesn't need some homemade garlic bread in their life? It's fairly simple to make, yet oh so amazing.


SUPPLIES USED:


INGREDIENTS:

Garlic Bread Ingredients:

  • 1 cup (220 g) unsalted butter, softened

  • 4-6 garlic cloves, finely chopped

  • 1/4 cup parsley, finely chopped

  • 1/4 cup Parmigiano Reggiano, grated

  • 1 large ciabatta loaf


Low-Effort Garlic Bread Ingredients:

  • 1 loaf of bread (or baguette)

  • Softened butter

  • Garlic

  • Salt


Fancy Garlic Bread Ingredients:

  • 1 cup (220 g) unsalted butter

  • 10 garlic cloves, peeled

  • 3-4 prosciutto slices

  • 1 sprig of rosemary, chopped

  • 3 Tbsp Italian parsley, finely chopped’

  • 2 black garlic cloves, finely chopped

  • ½ Tbsp Sichuan chili flakes

  • Lemon zest

  • 1 cup parmigiano reggiano, grated

  • 2 Tbsp olive oil

  • Salt

  • Pepper

  • Sourdough


INSTRUCTIONS:

Garlic Bread Method:

  1. In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined.

  2. Cut a large loaf of ciabatta bread in half lengthwise.

  3. Using a flat end spatula, spread the garlic butter across the bread. Coat edge to edge.

  4. Place the bread on a foil-lined rimmed baking sheet and place in a preheated oven set to 400F for 10-12 minutes.

  5. Once golden brown and toasted, remove from the oven and slice into 1” slices, and serve.


Low-Effort Garlic Bread Method:

  1. Slice the bread into slices, or if using a baguette slice in half.

  2. Generously add softened butter on each slice.

  3. Press the bread onto a cold pan, set over medium heat, and toast on both sides.

  4. Remove from the pan and immediately cut garlic in half and rub cut end on the bread.

  5. Optionally spread on more butter and top with flaky salt.


Fancy Garlic Bread Method:

  1. In a medium saucepan, combine unsalted butter and garlic over medium heat until the butter has melted.

  2. Once the butter begins to simmer let cook for 15 minutes, swirling occasionally.

  3. Stir in a bowl set in an ice bath until the right consistency is reached.

  4. Remove the garlic and mash into a paste then add back to the butter.

  5. Cook the prosciutto slices over medium heat on an oiled nonstick skillet, flipping occasionally until brown and crispy. About 2-4 minutes. Drain on paper towels until cooled.

  6. Chop prosciutto into a medium-fine crumble.

  7. Chop the rosemary and combine with the chopped prosciutto, and add into a bowl with Italian parsley. Toss together and place to the side.

  8. Add chopped black garlic to the confit butter mixture along with Sichuan chili flakes, zest of a lemon, grated Parmigiano Reggiano, and olive oil. Season with salt and pepper and stir to combine.

  9. Slice the sourdough lengthwise and set on a foiled lined baking sheet cut side down. Add to a 400F oven for 8 minutes.

  10. Remove from the oven and flip cut side up, cool for 2 minutes, apply confit garlic butter edge to edge, and generously grate additional Parmigiano Reggiano on top.

  11. Add back to the oven under the broiler for 2-4 minutes.

  12. Let the bread cool slightly before topping with the prosciutto topping.

  13. Slice and serve.

4 Comments


Luke
Luke
May 18

It would be great if he linked to the Sichuan chili flakes he is referencing. I went to three different Asian markets in my area, and none of them had Sichuan chili flakes. When I finally arrived at 99 ranch market, they had all kinds of colors of Sichuan peppercorns, and generically labeled "crushed chili" (which looks very much the same as the Mexican crushed chili you find in normal grocery store ethnic aisles), but not Sichuan chili flakes, which I believe are quite different and usually fried in oil.

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Clifford Dunn
Clifford Dunn
Apr 08

Hi, I am new to cooking anything but I'm definitely going to try the fancy garlic bread and shock all my coworkers..I hope I find some genuine Parmigiano Reggiano..provided that it's not crazy expensive. 😅

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Laura Babcock
Laura Babcock
Apr 17, 2022

This garlic bread is the only one I’m going to make from here on out.

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Scott M
Scott M
Aug 11, 2021

The Fancy Garlic Bread is one of my favorite recipes of yours. The only thing that needs to be changed - this calls for 1 cup of cheese. Step 8 calls for you to add the Parmigiano Reggiano, assumedly all of it. But then in Step 10, we are to "generously grate additional Parmigiano Reggiano on top" - but I already used it in the confit mixture in Step 8! I have made a note of this for my own future repetition but I wanted to point it out for the recipe's sake 😊

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