Ciabatta Garlic Bread
Ciabatta Garlic Bread - my homemade garlic bread is packed with butter, garlic and fresh herbs plus parmesan cheese.
Servings 10 slices
- 1 x 350 g ciabatta bread loaf
- 60 g softened butter
- 2 garlic cloves fresh - crushed
- ½ cup flat leaf parsley leaves fresh - roughly chopped
- 1 tbsp thyme leaves fresh
- 1½ tbsp finely grated parmesan
- fine salt to taste
Preheat oven to 180c (350f).
In a small bowl combine softened butter (60g), garlic (2 cloves - crushed), parsley (½ cup - roughly chopped), thyme leaves (1 tbsp), finely grated parmesan (1½ tbsp) and salt to taste. Mix well to combine and set aside.
Slice ciabatta loaf into 2cm (3/4") slices, without cutting through the base.
Evenly divide butter mixture between bread slices.
Wrap loaf in aluminium foil and bake for 20 minutes. Then remove loaf from the oven and open the foil to expose the top, then return to oven for 10 minutes to crisp slightly - then serve.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Not slicing all the way through the base of the bread loaf makes it easier to keep the loaf together.
- When I wrap the loaf in aluminium foil, I crimp the two sides together over the top then fold/scrunch in the ends, this way it is easy to open up when it goes back into the oven to crisp up - see my next point.
- After initially baking the bread, I remove the bread from the oven and open up the foil to expose the top of the loaf then put it back in the oven to crisp up slightly. This is optional, the bread will just be softer without this step.