📝 About This Recipe
This isn't just a side dish; it's a sensory experience that combines the rustic charm of Italian-American comfort with elevated culinary techniques. By using a blend of slow-roasted garlic for sweetness and fresh garlic for a pungent kick, we create a complex flavor profile that far surpasses store-bought versions. Finished with a flurry of Pecorino Romano and fresh herbs, this bread achieves the perfect balance of a shatteringly crisp crust and a pillowy, butter-soaked center.
🥗 Ingredients
The Bread
- 1 large loaf French Baguette or Italian Loaf (about 18-24 inches long)
The Garlic Butter Compound
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Extra Virgin Olive Oil (high quality for flavor)
- 6 pieces Fresh Garlic Cloves (finely minced or pressed)
- 1 tablespoon Roasted Garlic Paste (mashed cloves from a roasted head)
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Oregano (minced)
- 1/2 teaspoon Red Pepper Flakes (optional for a subtle heat)
- 1/2 teaspoon Kosher Salt (adjust based on butter saltiness)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Topping
- 1/4 cup Pecorino Romano or Parmesan (finely grated)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Position an oven rack in the center position for even browning.
-
2
In a medium mixing bowl, combine the softened butter and olive oil. Use a fork or spatula to cream them together until completely smooth.
-
3
Add the minced fresh garlic, roasted garlic paste, chopped parsley, oregano, red pepper flakes, kosher salt, and black pepper to the butter mixture.
-
4
Whip the garlic butter vigorously for about 1 minute. This aerates the butter, making it easier to spread and ensuring the flavors are well-distributed.
-
5
Slice the baguette in half lengthwise (horizontally). If the loaf is too long for your baking sheet, cut it into two shorter sections first.
-
6
Place the bread halves cut-side up on a large baking sheet lined with parchment paper or aluminum foil for easy cleanup.
-
7
Generously spread the garlic butter mixture over the cut sides of the bread, ensuring you reach all the way to the very edges of the crust.
-
8
Sprinkle the finely grated Pecorino Romano evenly over the buttered surface. This creates a savory, salty crust.
-
9
Place the bread in the oven and bake for 10-12 minutes. The butter should be fully melted and soaking into the crumb, and the edges should start to look golden.
-
10
Switch the oven to 'Broil' on high for the final 1-2 minutes. Watch closely! You want the cheese to bubble and turn a deep golden brown, but it can burn in seconds.
-
11
Remove from the oven and immediately sprinkle with a tiny pinch of flaky sea salt and a little extra fresh parsley for a pop of color.
-
12
Let the bread rest for 2 minutes to allow the butter to set slightly, then slice into 2-inch thick wedges using a serrated bread knife.
💡 Chef's Tips
Always use room temperature butter; melting it completely in the microwave changes the emulsion and can make the bread greasy rather than creamy. For the best texture, use a bread with a sturdy crust but a soft interior, like a traditional French baguette or a ciabatta. If you don't have roasted garlic paste, you can sauté the minced garlic in the olive oil for 2 minutes over low heat before mixing into the butter to mellow the bite. To make ahead, prepare the garlic butter and spread it on the bread, then wrap tightly in foil and refrigerate for up to 24 hours before baking. Avoid using pre-grated cheese from a green can; the cellulose prevents it from melting into that beautiful golden crust we're aiming for.
🍽️ Serving Suggestions
Serve alongside a classic Spaghetti Carbonara or a rich Beef Bolognese to soak up the extra sauce. Pair with a crisp, chilled Pinot Grigio or a light Italian lager to cut through the richness of the butter. Serve as an appetizer with a side of warm marinara sauce for dipping. Accompany a large Caesar salad for a complete and satisfying lunch. Use any leftovers (if there are any!) to make the most incredible croutons for tomato soup the next day.