Confit Garlic Bread

Confit Garlic Bread

I can make this confit garlic bread during any weather, any occasion, any time of day and my guests are impressed. Sometimes the guests are just me and my daughter and that is fine, because more for us. Mind blowingly good.

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  • 1 loaf of your favourite bread, I like Turkish but you could do it with any bread and cut it any way you like to serve it
  • 1 head garlic
  • 100g butter, at room temperature
  • 1 tsp salt flakes
  • ¼ large bunch parsley, finely chopped
  • Parmigiano Reggiano or Grana Padano, finely grated, to serve


  1. Preheat oven to 180°C  Slice open garlic, place on a sheet of alfoil, generously drizzle with olive oil and sprinkle with salt flakes.
  2. Close and wrap up garlic head in the foil and bake for 45 minutes (you can do this in the air fryer too, some of them are quite aggressively hot however so you may want to decrease temp to 160°C).
  3. Open up garlic and squeeze out the soft cloves into a bowl.
  4. Combine with butter, salt flakes and chopped parsley.
  5. Slice bread into two long flat pieces, then spread over garlic butter.
  6. Cook under the oven grill until golden brown, generously shower with Parmesan and serve.

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