This post may homemade baguette affiliate links. Try this no-fail recipe for how to make garlic bread perfectly every time!
Crusty on the outside, chewy on the inside, and packed with big flavor thanks to a delicious extra virgin olive oil, fresh herbs, and garlic mixture. Garlic bread is one of the easiest little appetizers to make, yet I’ve eaten my fair share of greasy, limp garlic bread. Even worse, I’ve had some where the bread had an okay bite, but the garlic was too burned and bitter, leaving an unpleasant taste in my mouth. If you’re after an easy recipe for how to make garlic bread perfectly every time, this one is for you! The secret to perfectly crispy homemade garlic bread This ciabatta garlic bread recipe starts with a simple olive oil sauce made of good extra virgin olive oil, garlic, and herbs. I like to add a sprinkle of parmesan cheese at this point before putting the bread back in the oven, but you can omit the cheese for a vegan option. When you see lightly charred edges on your homemade garlic bread, and bits of the cheese turning a nice golden brown, your bread is ready!
Traditionally, ciabatta is baked with a hard crust while maintaining a softer texture on the inside. If you can’t find ciabatta, any rustic long loaf bread or French baguette will still work in this garlic bread recipe. Your baking time may vary a little depending on the bread you choose. Trim off some of the excess stem, but not all of it.
Peppery, piney rosemary pairs well with the other flavors in the pungent oil. Adds earthiness and a hint of spiciness. You need 4 to 5 large peeled garlic cloves, but adjust the amount depending on how garlicky you want the garlic bread. I used our Italian Nocellara EVOO, which is a medium-intensity oil with a delicious, subtle aroma of freshly picked tomatoes. If you like something more intense and peppery, try our Greek Early Harvest EVOO.