I often think traditional garlic bread is too crispy and toasted; it tears the roof of your mouth and leaves your gums numb. I’m Team Texture, so I don’t mind a bit of crunch, but I also love a tender piece of bread, flavored with butter and garlic but still flexible enough to tear, push around, and sop up tasty bits left in the plate or bowl of food it accompanies. This recipe is the best of both of those worlds with a switch to sourdough bread that just makes sense; it’s tangy and stands out, but it’s also cushy and has a crisp exterior. The smear of a garlicky compound butter on each piece guarded by the aluminum foil ensures that they are tender, but not dried out. Team Texture, check in!
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 2 tablespoons finely chopped fresh Italian parsley
- 6 cloves garlic, grated on a rasp
- 2 scallions, finely chopped
- 1 to 2 pinches crushed red pepper flakes
- Freshly ground black pepper
- One 16-ounce sourdough boule, sliced 1-inch thick
Instructions
- Make the spread. In a medium bowl, mix the butter, parsley, garlic, scallions, red pepper flakes and a few grinds of black pepper.
- Prepare and bake the bread. Preheat the oven to 375 degrees F.
- Keeping the integrity of the shape of the loaf in mind, evenly apply the butter mixture to one side of each slice of bread. Reassemble the loaf upright to form the boule shape on top of a sheet of nonstick aluminum foil. Pull the long sides of the aluminum foil over the top of the boule, using the foil to keep the slices together. Set the bread perpendicularly on top of another piece of foil; again pull the long sides over the exposed sides of the boule. Leave the top open to expose the top crust of the loaf. Place on a sheet pan and bake for 20 to 25 minutes. Unwrap and cut the slices in half. Serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 264 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 418 mg |
Reviews
Made last to accompany Ree Drummond’s Lasagna Rolls. Followed Sunny’s recipe exactly and it was wonderful! Easy and beautiful.
This garlic bread is easy and super nostalgic!! All I can think of when I eat it is the garlic bread I got at my local pizza place when I was a kid back in the eighties! I use Italian bread myself but I’m sure it’s good either way!! 10 stars!!
Made this tonight and it was fantastic. Did not use the scallion this time and forgot to add salt and pepper and pepper flakes but it still turned out great. Found a day old sour dough boule so it was even cheaper and crust was perfectly crunchy and chewy. Will make this again. Might try an Italian loaf next time and double up on the spread. Awesome job Sunny!!!
Delicious and simple. Love the addition of the scallions. Will be making this again many times!
Family loves this garlic bread. I make two, one regular and the other I add shredded cheese. Both loaf’s disappear in no time.
My family loves garlic bread.
Made this recipe for family gathering. Had to make second batch. They loved so much
Nancy
Made this recipe for family gathering. Had to make second batch. They loved so much
Nancy
This was so good! I used sourdough, and it was perfect.
This garlic bread is amazing! Made exactly according to the recipe, turned out perfect
Delicious and simple!! We loved it!
Such a great way to elevate such a simple and go-to element to a dinner! Glad I saw this on The Kitchen!