Garlic Bread

Total Time:
20 min
8 min
12 min

4 to 6 servings

  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tablespoons unsalted butter

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

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    153 Reviews
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    Molto grazie Ina. This was my families favorite garlic bread. Absolutely delicious and I didn't burn it.
    Tasty, but WAY too oily and way too much oregano. It was like eating an oily salad on bread.
    We cut back the olive oil to 1/8 c, grated 4 garlic cloves into room temp butter (4 T), added herbs, S & P and olive oil to make a lovely paste. Used a baguette - it's what we had on hand. Perfection. Not goopy from the olive oil at all. Thanks, Ina for the herb additions. Every piece of the bread disappeared!
    Outrageously delicious! A must try.
    Used this recipe last night with a few changes to go with my meatballs and sauce and baked ziti. I used fresh italian bread. I took 2 tbls of olive oil, sliced 1 clove of garlic,parsley and salt. In a small pan or pot heat until the garlic flavors the oil (only takes a few minutes) I removed the garlic from the oil, then spilt the bread. On 1 half I used salted butter and I used the garlic oil on the other half. I then wrapped the bread in foil put in a 350 oven for about 10 minutes. I didn't remove the foil because we didn't want the bread to be too crispy. I'm never buying frozen garlic bread again. My son said that the garlic bread was the TRUTH!
    WOW! Ill start by saying we are a huge fans of Ina. Have all her books and watch her shows when we can. We watched this Episode yesterday and instantly decided to cook this dinner. I followed the recipe to the T, and it was worth it. Lots left overs (used a whole loaf) but taste great the next days too! Ina - I LOVE YOU!!!  
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    Made this last night for dinner. Maybe Ina had a larger loaf of ciabata? We all thought it was WAY too oily. And even though I used SALTED butter on the other side, there was not enough salt. Will try it again - next time with either less oil & more salt - or maybe just make an herbed butter out of the ingredients and smear that on both sides before baking. THAT sounds yummy!
    Followed the directions exactly and loved it! I'll never buy ready-made garlic bread again - this is so much tastier and SO easy.
    SUPER garlicky but ok.
    I knew as soon as I read this recipe I would have to alter it because in our rural area we can forget about ever getting Ciabata Bread or fresh herbs! So, I used french bread, dried oregano and forgot the parsley entirely. Since the French Bread appeared to be considerably thicker than the picture of the Ciabata bread, I left it open face instead of putting the 2 halves back together. I did broil mine a little at the end to make the French bread crispier. Even with all those necessary alterations, my husband said it was the absolute best garlic bread he ever had. I gave my mother the left over bread to eat with her and daddy's lunch the next day. They loved it! Just half the amount of Oregano if using dried.
    I made this garlic bread for my friends birthday and it was a big hit. Everyone loved it. 
    But I must say she says 1/8 cup of oregano on her video. 
    I would definitely make this again and again. 
    I was also surprised at the amount of oregano, considering how often she comments about how strong fresh oregano is. 
    I'm making this tonight for company. Have had it at my daughter's before and it was yummy. I don't care for oregano so I put some rosemary in the oil for a while to infuse as I couldn't get the rosemary small enough to suit me. I think it will be fabulous! 
    This garlic bread was the best I've had ever! The garlic wasn't too overpowering, the bread wasn't too oily, and the herbs were perfect in it! Thanks Ina!
    Delicious and easy to make.
    Delicious!!! My husband said this was the best garlic bread he has ever eaten. Usually I buy a really good fresh store bought one. Recipe easy and quick and using the Ciabata bread was perfect. The only thing was I felt 1/2 cup of oil was a little much. I was expecting the herbs and garlic to combine w/ the oil into a spreadable mixture. Next time I will try using a little less oil and see what happens.
    So I grew up with those frozen, really salty loaves of garlic bread, which I admittedly adore. This is so much better. So fresh and garlicky, but not overwhelming with salt. Make sure you use LARGE cloves as instructed. I will use this recipe all the time from now on, I think it's perfect.
    Yummy! My husband thought it needed more garlic so sprinkled garlic salt - shouldn't have done that. It was nice just straight from the recipe. Loved the sizzle when adding the herb mixture to the hot oil! Moisture in the bread from the oil was decadent. Cooked it in the convection oven, uncovered and baked 5 minutes more than recipe called for. Fantastic, crunchy crust resulted.
    Love this recipe. I tried it with Rosemary instead of Oregano and it was even better. Ina's recipes are always great !!!
    I love Ina?s recipes, but based upon the wonderful reviews, I was a little disappointed in this one. We felt the herbs were a little overwhelming and the garlic had a bit of a bite. I also left out the salt which didn?t help matters. I think with a few adjustments this recipe would be a keeper.
    This was delicious and hearty, especially on a cool Fall day with some spaghetti! It was almost a meal by itself.
    Loved it! I used 1/4 cup of olive oil because 1/2 cup seemed like lot, when combined with the butter. During half of the baking time, I flipped the bread over to make sure both sides would get a blend of oil/butter and herbs. It turned out great and I'll be using this recipe again! Thanks Ina.
    I'm really picky about my garlic bread. I'm not a fan of butter at all, so I'm really choosey on what I buy. When I saw the ingredients to this recipe, I thought I could leave off the butter and I did. I did not tell my husband I did and he didn't notice! We ate the entire loaf all by ourselves! My daughter enjoyed it as well. No more store bought garlic bread for me!! This is a keeper!
    This is the best garlic bread I have made. I will not buy frozen garlic bread ever again.
    My 5 year old loved the bread. He has been asking for it again and again. It was very good.
    This was so amazing. I made it for dinner tonight and an hour later I am still thinking about it! I didn't have fresh oregano so I used a half tablespoon of crushed dried oregano. I also buttered both sides of the bread. This garlic bread was as good as any I've had in any fine Italian restaurant. It will definitely be a frequent item on my family dinner menu from now on!
    The recipe was very easy and delicious. I did make some alterations though. We like our garlic, so I used 10 cloves instead of 6 and a little more salt. Also going by the other reviews, I only used 1/4 cup olive oil and then mixed the butter with the olive oil mixture and spread it all together. After baking for 10 mins as per instructions, I sprinkled some parmesan and broiled for a couple of minutes. Was delicious. We only had dried herbs on hand, I'm glad I used them but will try with fresh herbs next time.
    Love Love Love it!!! It was tasty and moist with the oil and butter, everyone ate it right up and it was their favorite part of the whole meal. I didn't use ciabatta bread, but used tuscany bread and it was great.
    Loved this recipe! The only change I made was I opened it up at the end and added a little mozzerella cheese on top. Everyone loved it!
    So crispy on the outside and buttery on the inside! Yummy! Such a classic garlic bread. The fresh herbs are necessary to really bring this home!!!!! Love Ina...she's amazing
    Good garlic bread. I didn't have fresh herbs so i used dry, but it still came out good. I also opened it up and broiled at the end - this is key if you want it to be crispy.
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