A Better Garlic Bread
Rating
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Ingredients
4–8 servings
- 1 head of garlic, cloves separated, peeled, and smashed with the back of a knife
- ½ cup olive oil
- ½ cup (1 stick) unsalted butter, softened
- 1 2 oz. tin (or ½ 4 oz. jar) anchovies, drained (optional)
- Pinch of red pepper flakes (if you like it hot n spicy)
- Kosher salt and freshly ground black pepper
- 1–2 baguettes or ciabatta or Italian style bread or honestly, whatever (depending on size), halved lengthwise
- Flaky sea salt
- Finely chopped fresh parsley (optional)
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Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Heat the garlic and oil in a small pot over medium heat. Cook, swirling occasionally, until the garlic has started to audibly sizzle in the fat, about 3 minutes. Reduce the heat to the lowest possible setting and continue to cook, swirling the pot occasionally, until the garlic is totally tender and a nice golden brown, 15 to 20 minutes. Remove from the heat and let cool slightly.
Step 3
Transfer oil mixture to a medium bowl along with butter, anchovies, and red pepper flakes, if using. Using your fork, mash everything together so that the garlic cloves break down and the butter softens even further, and everything turns into an impossibly delicious, creamy paste (if some of the garlic doesn’t break down, that’s fine, too). Season with salt and pepper.
Step 4
Using a spoon, evenly distribute this deliciousness onto each half of the bread, letting it really soak in there.
Step 5
Place the bread on a rimmed baking sheet and bake until the edges are super crunchy, golden brown delicious, but the centers are still soft and supple—and yes, that might be the only time I ever use the word supple, 8 to 10 minutes.
Step 6
Remove from oven and sprinkle the breads with flaky salt and parsley, if you’re a real traditionalist.
Step 7
Save recipe for the next time?
Chef's notes
DO AHEAD:
Garlic butter can be made 1 week ahead, wrapped tightly and stored in the refrigerator. Bring to room temperature before smearing onto the bread.
