Garlic Bread

A crust that cracks under the teeth with a crumb generously soaked in garlicky olive oil. The powerful scent of warm garlic and toasted parsley should fill the room as soon as the oven opens.

• Prep: 10 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 284
• Protein: 3 g
• Carbs: 16 g
• Fat: 23 g

Ingredients

• 1 pc Traditional French bread ( whole )
• 4 pc Garlic ( very finely minced )
• 6 tbsp Extra virgin olive oil
• 20 g Flat-leaf parsley ( finely chopped )
• 1 tsp Smoked paprika
• 2 pinch Gray sea salt

Instructions

1. Preparing the garlic paste

   Chop the garlic very finely until it almost becomes a paste. Mix it in a bowl with olive oil, chopped parsley, salt, and a pinch of smoked paprika for color.

2. Cutting the bread

   Slice the bread diagonally every 3 cm, but be careful: do not cut all the way through the bottom crust. The bread must stay together like an accordion.

3. Filling and baking

   Spread the slices apart with your fingers and brush the inside with the garlic oil. Bake at 200°C. It's ready when the crust is golden and the oil sizzles in the crumb.

Chef's tips

• If you want a bolder taste, rub a cut garlic clove directly on the bread crust as soon as it comes out of the oven.
• Don't skimp on the oil; the crumb must be well-soaked so it doesn't dry out in the oven.

Storage

Keeps for 24 hours in a paper bag; reheat for 3 minutes in a hot oven to regain the crunch.