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Impressive whole-loaf garlic bread

Name: Garlic bread loaf recipe
Yield: 4
Ingredients: 1 large bulb garlic; Extra virgin olive oil, for drizzling; 200g cultured butter, at room temperature; 125.00 ml chopped flat-leaf parsley leaves; 62.50 ml chopped sage leaves; 80g parmesan; 1 sourdough loaf (about 640g); Saucisson (dry-cured sausages, or substitute preferred charcuterie), pickled vegetables and kimchi, to serve

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by Ellie and Sam Studd

Nov 17, 2023

“The thing that makes this so impressive is that you’re serving a whole loaf of good-quality sourdough instead of a pre-packaged, store-bought soggy baguette. The hasselback cutting technique stops the butter from seeping out and encourages the garlic to further infuse the bread, without burning. We’ve been known to sneakily add mozzarella in between some of the slits for a surprise cheesy hit.”

1 large bulb garlic
Extra virgin olive oil, for drizzling
200g cultured butter, at room temperature
1/2 cup chopped flat-leaf parsley leaves
1/4 cup chopped sage leaves
1 cup (80g) Parmigiano Reggiano, grated
1 sourdough loaf (about 640g)
Saucisson (dry-cured sausages, or substitute preferred charcuterie), pickled vegetables and kimchi, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Trim the top off the garlic bulb to just expose the cloves. Drizzle the bulb with olive oil and wrap in foil, then transfer to the oven and bake for 30-40 minutes, until the bulb feels soft. Squeeze the cloves into a bowl with the butter, parsley, sage and Parmigiano Reggiano. Season with sea salt flakes and freshly ground pepper and mix well to combine.
2.

Using a serrated knife, slice the sourdough into 1cm-thick slices, without cutting all the way through. Spread the butter mixture in between the cuts, then wrap the bread in foil, place on a baking tray and bake for 15-20 minutes, until the butter has melted. Remove the foil and continue to bake for a further 5 minutes, until the bread is browned and crisp.
3.

Serve warm with your choice of saucisson, pickled veg and kimchi.