Homemade Ciabatta Garlic Bread
Easy garlic bread recipe with my no-fail technique for getting a perfectly crunchy outside and chewy inside! This lighter garlic bread uses olive oil instead of butter, and loads of herbs for bold flavor. I use a 1-pound ciabatta loaf, but any rustic Italian bread or French baguette would work well. For vegan garlic bread, omit the cheese or substitute it with nutritional yeast.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound loaf ciabatta bread
- 1/2 cup Italian parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Kosher salt and pepper
- 4-5 cloves garlic, (peeled)
- 1/3 cup extra virgin olive oil
- ½ cup grated or shredded parmesan
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Add the garlic, rosemary, oregano, and parsley to a small food processor and blend. Drizzle in the olive oil from the top opening of the food processor while everything is blending. Season with kosher salt and black pepper.
- 3
Place the bread flat on a cutting board. Place your non-dominant hand on top of the bread. Take a knife and slice the bread in half horizontally.
- 4
Spoon the herb and garlic oil equally onto both halves of the bread and spread it all over. Put the bread halves back together.
- 5
Line a large sheet pan with foil. Place the bread flat on the pan and cover with another piece of foil. Crimp the foil sides to close tightly.
- 6
Bake the foil-wrapped bread on the center rack of the heated oven for 10 minutes.
- 7
Remove the bread from the oven and uncover it. Separate the two halves of bread and place them side by side on the sheet pan.
- 8
Sprinkle grated parmesan onto the bread.
- 9
Return the sheet pan with the bread to the oven for another 10 minutes, until the bread crisps with golden edges and some of the cheese is slightly golden.
- 10
Cut into 1-inch slices and serve immediately.