My son, Matthew, loves garlic bread. I developed this recipe to make up for the fact that most oven-ready loaves from the supermarket don’t have much zing. Even many restaurant versions don’t have enough garlic and can be dry.
He likes it with a little life left and plenty garlicky, so I don’t toast the bread before adding the spread and use both fresh and powdered garlic.
Give it a try – making adjustments to your liking.
Buttery & Really Garlicky Garlic Bread
Makes 8 pieces
4 long sourdough rolls (i.e., Acme; La Brea Bakery from Costco; nothing texturally skimpy)
1/2 cup good olive oil
1/4 cup melted butter, unsalted
2 tablespoons dried parsley (you can use fresh, if you like)
2 teaspoons garlic powder (NOT garlic salt!)
3 tablespoons pulverized* garlic
1 teaspoon Kosher salt
Freshly ground black pepper
1). Slice rolls lengthwise and set aside
2). Whisk together all ingrediants except pepper
3). Apply spread to rolls liberally with pastry brush, allowing some to soak into crevasses
4). Place rolls on sheet pan and set on middle rack of oven
5). Set oven to broil, checking often to make sure tops do not burn, until rolls are to your liking. You can use very high heat and convection rather than “broil,” if you prefer
6). When done, grind a little black pepper on top and serve right away
* use a mortar & pestle -or- chop finely, add a little salt and smash/press down on your board with the side of a chef’s knife and grind into paste
You can use a food processor or blender for the spread, but do stir the parsley into the spread by hand.