This Epic Stuffed Garlic Bread is the best garlic bread recipe you will ever make. It’s buttery, cheesy and LOADED with fresh garlic!
Table of Contents
This is the BEST Garlic Bread Recipe
How to Make Homemade Garlic Bread
Get the Recipe
This is the BEST Garlic Bread Recipe
So bread is one of those foods that I consider “special occasion”. Yes, I seriously said that. And since today we’re talking about not only bread, but my EPIC Stuffed Garlic Bread recipe it must be a very special occasion, indeed…or not…let me explain.
Like a slice of chocolate cake is pretty much an everyday deal around here, but indulging in the bread basket at a restaurant…well someone must have just won the lottery/got engaged/having a milestone birthday/won a Grammy.
I don’t really try to understand the logic, nor will I try and explain it…however, just know my brain works a little backwards. It’s basically prioritizing my carbs in the most enjoyable way possible. Kinda like drinking a diet soda while eating a Snickers.
Anyway, bread is not a food I like to drop precious carbs on. UNLESS we are talking about my EPIC Stuffed Garlic Bread recipe.
Folks. This garlic bread is worth it, trust me. It might even be worth skipping the cake for. I can’t. believe. I. just. said. that.
How to Make Homemade Garlic Bread
Since we’re going there today, you know, you might as well GO. THERE.
Let’s talk about the dirty details.
First, Make the Filling
To start, we are going to grab a bowl and mince some garlic.
How much garlic is TOO much garlic?
Now, when I wrote the recipe, I said 4-6 cloves. This depends on a few important factors…the size of the cloves, the intensity your love of garlic, and who you will be spending the remainder of your evening with.
Let me break it down 6 cloves = opposite sides of the bed facing outwards. 4 cloves = we both are kind stinky, but hey we’re stinky together.
Got it?
Oh and add your parsley.
Next butter, obvi. Then salt and pepper (and cayenne if you’re feeling spicy) and a little olive oil.
THEN freshly grated Parmesan. Please please you must use freshly grated. Do NOT use the powdery stuff and also the pre-grated is no bueno here either. Fresh.
Then mix it up together.
Now, Stuff the Garlic Bread
Now grab your loaf of bread. I use a large loaf of Ciabatta when making this recipe. But you can use whatever you like best…just not a French Baguette…it’s not fat enough.
Slice the loaf almost all the way through, leaving the bottom of the loaf intact for stuffing.
Then grab some of your buttery garlic mixture and get to filling…
Fill all the slices. You will think it’s too much filling. It isn’t.
Then wrap your garlic bread in foil, bake it for 25 minutes, remove the foil and bake for 5 more to make it all crispy and delicious.
And then behold…
Seriously. This epic stuffed garlic bread recipe is the best. It’s garlicky, packed with flavor and cheesy, but not too cheesy.
Print
Epic Stuffed Garlic Bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
Author:Cookies & Cups
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:10 large slices 1x
Category:Bread
Method:Baking
Cuisine:Dinner
Rate
Print
Description
This Epic Stuffed Garlic Bread is the best garlic bread recipe you will ever make. It’s buttery, cheesy and LOADED with fresh garlic!
Ingredients
Scale
1 large loaf Ciabatta bread
4 – 6 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup room temperature butter, cut into pieces
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup fresh grated Parmesan cheese
*optional 1/4 teaspoon cayenne pepper
Instructions
Preheat oven to 425°F/220°C
Using a serrated knife cut your bread into thick slices leaving about 1/2- inch at the bottom uncut. Be careful not to cut the bread all the way through, as you need the bread to hold together to contain all the filling.
In a medium bowl combine the remaining ingredients with a fork.
Stuff the filling into the crevices of the bread evenly. You might think you have too much filing, you don’t. Use it all.
Wrap the bread tightly in aluminum foil, place the bread on a baking sheet and bake for 25 minutes. Uncover the bread and bake for an additional 5 minutes to crisp up the outside of the bread.
Serve warm.
Notes
You can adjust the amount of garlic depending on the size of the cloves and how much you love garlic. Additionally you can omit the cayenne pepper if you prefer no heat.
You want to make sure the butter has melted and seeped into the bread a little bit. If you don't like your bread too crunchy, remove it from the oven a little but earlier. If you're a crunchy garlic bread fan like me, you want to leave it in the oven until the edges of the bread turn golden brown.
By baking the bread in foil for the first 10 minutes, you allow the ciabatta to soften, which will give you a pillowy, chewy inside. Wrapping the bread also keeps the garlic from burning. Unwrapping the bread and baking it more adds color and will crisp up the crust for the perfect crunchy outside.
Adding already-melted butter to your pieces of bread can often result in a soggy texture because the bread absorbs too much moisture before going into the oven, which makes it much harder to achieve that crunchy, toasted top layer on each piece.
Here are the benefits that you can get from this particular recipe: Fiber-Rich Whole Wheat: Whole wheat flour provides a good dose of dietary fiber, aiding in digestion and promoting a feeling of fullness.
By combining two sources of garlic flavor, the bread has a balanced bold, sweet, and nutty roasted garlic flavor without the time-consuming process of actually roasting garlic.
They have a professional secret: the steam-injected oven. Nothing offers the baker quite as nice a crust as an oven filled with steam for the first part of the baking process.
Garlic Bread is best stored at room temperature – no need to refrigerate. In fact, refrigeration is not recommended, as the bread can dry out quickly and become crusty and even stale. If you need to store the bread for an extended period of time, then freeze instead of refrigerate to preserve its integrity.
French bread is a great choice for garlic bread as well. French bread has a classic soft interior, with a flaky, crispy crust, similar to ciabatta. Baguettes can also be used for garlic bread, but have a crunchier texture than Italian bread and French bread.
The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.
Yep, the green flecks are finely-chopped parsley. Recipe after recipe calls for the addition of the herb to the top of the bread ―- and if Mary Berry says it's parsley, then parsley it surely is.
It will trap the bread's natural moisture to keep it from drying out. If your bread came in a paper wrapping, toss it out and wrap it in cling film or tin foil for longer lasting storage. If you have sliced, processed bread, you can seal it up in its original plastic packaging.
A diagonal cut maximizes the number of bites with the least crust, as demonstrated in this breakdown from Popular Mechanics, with a mathematical formula that proved it.
Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
The bottom line. Garlic is highly nutritious and associated with a variety of health benefits. However, if you eat too much of it, it may cause side effects like bad breath, acid reflux, digestive issues, and an increased risk of bleeding.
What is Domino’s garlic bread made of? The garlic bread Domino's is made of 100% fresh dough, special herbs, fresh garlic, and 100% fresh mozzarella cheese.
Elevate your breakfast with these mouthwatering garlic bread ideas. From savory to sweet, discover creative ways to enjoy garlic bread in the morning and fuel your day with flavor.
“Garlic powder got a bad reputation because it was seen as being associated with the type of cooking that fine-dining chefs didn't have a lot of respect for,” said Ethan Frisch, co-founder of single-origin spice company Burlap & Barrel. “There were racial overtones to that kind of perception of the ingredient.”
High in Nutrients –Garlic bread made from whole wheat is a rich source of key nutrients and reduces chronic inflammation. B-vitamins, trace minerals, antioxidants, and protein. Popular garlic bread ingredients that add nutrition to your slices include veggies, mushrooms, olives, and deli meats!
As with fried shallots, the garlic needs to be pulled off the heat and drained just as it reaches a pale golden brown; carryover cooking will take it the rest of the way, producing crunchy, golden-brown bits.
Garlic bread will get hard in the fridge, which is why I will usually put it in the freezer so it maintains its integrity until we're ready to eat it again.
Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.
Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.