Ingredients:

  • 1 (approx. 18 inches) crusty loaf (French Baguette or Italian Loaf)
  • 8 Tbsp (1 stick) unsalted butter, softened to room temperature
  • 4 large cloves fresh garlic, finely grated or microplaned
  • 2 Tbsp fresh flat-leaf parsley, chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
  2. Combine Wet Ingredients: Place the softened butter in a mixing bowl. Ensure it is truly soft and easily spreadable.
  3. Add Flavour: Add the finely grated garlic, chopped parsley, Parmesan cheese, oregano, salt, and pepper to the butter.
  4. Mix Thoroughly: Use a rubber spatula or fork to fully combine the ingredients until uniformly distributed and slightly fluffy. Adjust salt if necessary.
  5. Prep the Loaf: Using a sharp serrated knife, slice the loaf diagonally into 1-inch (2.5 cm) thick slices. Crucially, do not slice all the way through; leave the bottom crust intact (about 1/4 inch remaining) to hold the loaf together.
  6. Spread the Butter: Gently pull the slices apart and use a knife or spatula to generously spread the compound butter mixture between the cuts, ensuring the butter reaches the bottom.
  7. Outer Coating: Spread any remaining butter lightly over the top surface of the loaf.
  8. Wrap for Steaming: Place the assembled loaf onto the prepared baking sheet. Tightly wrap the entire loaf in the foil or parchment, creating a sealed packet. This traps moisture and melts the butter deeply.
  9. The Initial Bake (Steaming): Place the wrapped loaf in the preheated oven for 8 minutes.
  10. The Crisp Finish: Carefully remove the foil/parchment wrap, exposing the top of the bread. Return the unwrapped loaf to the oven for another 4 to 7 minutes, or until the tops and edges are beautifully golden brown and crispy.
  11. Rest and Serve: Remove the garlic bread from the oven. Let it rest for 2–3 minutes before transferring to a cutting board. Slice through the remaining crust to separate the pieces fully. Serve piping hot.