Garlic bread

Ingredients

• 2ciabattas
• 140 g, softenedbutter
• 4–6 cloves, crushedgarlic
• to taste, choppedparsley
• 14 g, finely gratedParmigiano Reggiano

Instructions

1. 1

   Cut the ciabatta

   Slice each ciabatta in half lengthways. Brown the crust side for 2 minutes.

2. 2

   Mix the butter

   Combine the softened butter, crushed garlic and chopped parsley in a bowl. Spread the mixture over the cut sides of the bread, then sprinkle with the grated Parmigiano Reggiano.

3. 3

   Grill until golden

   Just before serving, arrange the bread on a baking tray and grill over high heat for 5 minutes, until crisp and lightly golden. Leave it to cool for 1 minute, then cut into thick pieces.

What is garlic bread?

Garlic bread is a crisp, savoury bread topped with garlic-flavoured butter, often finished with herbs or cheese. It is widely served alongside pasta and other Italian-inspired meals; this version uses ciabatta and Parmigiano Reggiano.

Ciabatta’s open, airy crumb gives the butter a place to settle, while its crust helps the pieces hold their shape. Grilling the topped bread just before serving gives it a crisp surface and lightly browned cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2800 calories, 75g protein, 330g carbs, 130g fat.

The ciabatta provides most of the carbohydrate, while butter contributes most of the fat; the Parmesan adds some protein and fat. Serve a piece alongside soup or a vegetable-rich main rather than making the bread the whole meal.

Choosing the bread

Ciabatta: the recipe calls for two loaves cut lengthways, leaving broad, soft surfaces for the topping. Another crusty loaf, such as a baguette, can work too, though the pieces will be smaller.

Making the garlic butter

Softened butter: it should be easy to stir and spread without melting. Mix it thoroughly with the crushed garlic and chopped parsley so the flavour is distributed across the bread.

Garlic: use 4–6 cloves according to how pronounced you want the flavour. Crushing the cloves helps them blend into the butter.

Getting a crisp finish

Crust side: brown this side for 2 minutes before adding the topping, as directed. Keep an eye on it so it colours without becoming too dark.

Grill: place the topped bread on a baking tray and cook over high heat for 5 minutes. Look for a crisp surface and light golden colour, rather than relying only on the clock.

Serving it well

Pasta: serve the bread alongside a saucy pasta dish, such as tagliatelle with Bolognese ragù, for something to mop up the sauce. It also works with aubergine parmigiana or meatballs.

Soup: offer the pieces alongside a bowl of soup for dipping. For a more substantial spread, serve with other Italian-inspired dishes.

Adding a topping

Cheese: the finely grated Parmesan gives the topping a savoury finish. Mozzarella or crumbled goat’s cheese are alternatives suggested in the recipe notes.

Extra flavour: pesto can be stirred into the garlic butter, or a spoonful of sun-dried tomato pesto can add a deeper savoury note. Additions are optional; the base recipe needs only butter, garlic, parsley and Parmesan.

Recipe notes & tips

• Soften the butter enough to spread easily before mixing in the flavourings.
• Adjust the garlic between 4 and 6 cloves to suit your taste.
• Spread the butter mixture right across the cut surfaces for an even topping.
• Grill the bread shortly before serving for the crispest result.
• Let the bread cool for 1 minute before cutting it into thick pieces.

Variations

• Try a baguette: use it instead of ciabatta and cut it lengthways if its size allows.
• Add mozzarella: replace or combine it with the Parmesan for a softer, stretchy topping.
• Use goat’s cheese: scatter crumbled goat’s cheese over the buttered bread before grilling.
• Stir in pesto: mix a spoonful into the garlic butter before spreading it on the bread.
• Add sun-dried tomato pesto: stir a spoonful into the butter for a deeper savoury flavour.
• Boost the garlic: add a little garlic powder to the butter mixture for a stronger taste.

Common mistakes to avoid

• Using cold butter: soften it first so it mixes smoothly and spreads without tearing the bread.
• Uneven topping: spread the butter mixture across the whole cut surface so each piece gets flavour.
• Over-grilling: watch for crispness and light golden colour, and remove the bread before it gets too dark.
• Cutting too soon: allow the bread to rest for 1 minute before slicing it into thick pieces.
• Leaving it until later: grill shortly before serving to keep the surface crisp.

How to store

Store leftover bread in an airtight container in the fridge and use within 2 days. Reheat briefly under a hot grill or in an oven until warmed and crisp; the texture may be softer than when freshly made.

Frequently asked questions