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Recipe 14

Traditional ciabatta garlic bread

Yield
1 large ciabatta loaf
Time
20-22 min

Complete recipe

Read from start to finish.

Before you start

Ingredients

  • 1 large ciabatta loaf
  • 220 g unsalted butter, softened
  • 4-6 garlic cloves, finely chopped
  • 60 ml finely chopped fresh Italian flat-leaf parsley
  • 60 ml grated Parmigiano-Reggiano

Recipe notes

Notes

  • Use softened rather than melted butter to make the spread easy to distribute.
  • Keep any unused garlic butter for another dish; the video suggests pasta or soup.
  • This is the traditional middle version, not the garlic-rubbed toast or the confit-garlic version.

6 steps

Method

Step 1 of 6

  1. Heat the oven to 205°C and line a baking tray with foil.

Step 2 of 6

  1. Mix the softened butter, garlic, parsley and grated cheese thoroughly.

Step 3 of 6

  1. Halve the ciabatta lengthways and place both halves cut-side up on the tray.

Step 4 of 6

  1. Spread the garlic butter generously over both cut surfaces, right to the edges.
    You may not need all of the mixture.

Step 5 of 6

  1. Bake for 10-12 minutes, until lightly golden and toasted and the butter has soaked into the bread.

Step 6 of 6

  1. Cut into roughly 2.5 cm pieces and serve warm.
    Add a little extra grated cheese at the table if desired.

Recipe preview

6 steps

A few ingredients

  • 1 large ciabatta loaf
  • 220 g unsalted butter, softened
  • 4-6 garlic cloves, finely chopped
  • 60 ml finely chopped fresh Italian flat-leaf parsley
  • 60 ml grated Parmigiano-Reggiano

The opening moves

  1. 01

    Heat the oven to 205°C and line a baking tray with foil.

  2. 02

    Mix the softened butter, garlic, parsley and grated cheese thoroughly.

  3. 03

    Halve the ciabatta lengthways and place both halves cut-side up on the tray.

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