This wonderful bread experience involves very simply roasting a couple heads of garlic and then slathering the results on the loaf before baking it. Roasting takes the pungency out of the garlic and makes the flavor mellow and deep.
The original recipe was called “Garlic Bread to Die For,” and though I wouldn’t die for it per se, I might at least faint a couple times for it provided there was a soft couch to fall on. Let’s make it!
Ingredients
2 heads garlic
2 TBS olive oil
2 sprigs rosemary, minced
1/3 c butter, room temperature
Pinch salt
1 baguette
First, preheat the oven to 400 F. Now let’s mince that rosemary.
Cut the tops off the two heads of garlic so that the cloves are exposed.
Create a loose tin foil wrapping for each head of garlic; pour a tablespoon of olive oil over each head, and press some of the minced rosemary on top.
Close up the tin foil packages and roast 40-50 minutes in a 400 F oven, until the garlic is getting soft (not crispy!).
When it’s done roasting, open up the little packages and let the garlic cool. Oh. It’s divine.
Once the garlic is cool enough to handle, squeeze out the cloves into a small bowl.
Make sure no garlic skin sneaks in there!
Mash the pulp with a fork.
Add in the rest of the minced rosemary . . .
. . . as well as the butter, and a pinch of salt.
Continue mashing until it’s all combined.
If your loaf is on the large side, add more butter (up to 1/2 cup total) so that there is a generous amount of spread coating the entire surface.
Split the baguette in half lengthwise and spread the garlic mixture onto both halves.
I wrapped mine in aluminum foil, which keeps the bread soft, but you could probably bake yours unwrapped if you’re looking for a crispier experience. Next time I’ll try for the crispier experience.
Bake at 400 F for 15-20 minutes, remove the bread and inhale deeply. Exert your self control so that at least some of the bread makes it to the table.
The butter has soaked into the bread, and I can’t think of anything else besides taking that first bite.
Cut it into chunks for easier serving.
If you’re into cheesy bread, for the last few minutes of baking time you can sprinkle on some Parmesan and crank up the broiler for a couple minutes.
I, however, was happy with this bread exactly as it was.
Dee-licious!
Click here for printer-friendly version: Amazing Garlic Bread (with Roasted Garlic!)
Jenna's Everything Blog 
Jenna, I may need to stop reading you first thing in the morning. Because it’s 8:30 but now all I can think about is toasty garlic bread.
Oh goodness, I am salivating just reading about it! That looks delicious. I had a bad experience roasting garlic once, but after reading about this bread, I’m willing to give it another try!
i remember seeing this recipe on the pw’s site and it looks awesome again! thanks for the reminder :)
That looks like heaven!
Amazing is right, I am salivating!!!
I never tried sprinkling the rosemary on the garlic before roasting…I’ll bet that smelled wonderful! Your bread is awesome…perfect crusty bread!
Roasting the garlic is a brilliant idea! Why hadn’t I thought of that before!?!? I’m so glad I found your blog on Tasty Kitchen last week, I love your writing and recipes!
Thanks Haley! I love connecting with other ladies through TastyKitchen. I’m glad to have found your blog as well!!
My mouth is watering looking at these photos. I could definitely eat the whole baguette in one sitting.
Wow!, This garlic bread looks amazing and yummy!.
Hi from Spain
Do you deliver???? :) Looks amazing Jenna, thanks for sharing. Hope you are doing well. Oh…I’m a bit behind in my blog reading, and in answer to your question about the food processor, I think you’d use it alot. You are quite the cook!
Yummmm. I love roasted garlic. I’ll have to try this soon for sure. I’ve done something similar and added chopped olives to the mixture… which is also divine!
YUMMY!! Must try soon.
If I made this bread, I would just skip the meal and eat like half the loaf. Maybe a few bites of salad on the side.
I love garlic breads in fact this is the one i eat first when served with pizza, roasting the garlic first will definitely bring out the robust flavours of it. I will keep that in mind as I do place it directly on the butter mixture raw.
Dear Jenna,
This looks wonderful! I love garlic bread and will be sure to try this one. I’m also writing today to thank you again for the review you did on Gilbert’s The Last American Man. I just finished it and loved it. It turns out that Turtle Island is two hours from my home, AND there will be an Open House there this Sunday, March 27. Visitors are invited to bring a covered dish for a potluck. I plan to attend with my husband and son. My question is this: if you were going to prepare a dish for the Last American Man, what would you create? I would be happy to make it and bring it along for what looks to be an amazing day.
Oh my gosh!! I can’t believe you’re going to Turtle Island! Wow. In terms of a dish to bring . . . I can’t even begin to answer that question!! Let me think–maybe a pot roast? I have a recipe for a thyme and blueberry pot roast that’s quite satisfying and easy to make. But make whatever you want! You have to let me know how it goes, what it was like to meet Eustace, etc. I’m so excited for you!
I’m a total sucker for garlic bread.. this recipe looks deliciously doable. I wonder if it would be completely ruined if I tried it with whole wheat (or half whole wheat?) bread from my local bakery.
I bet it would be delicious with whole wheat too! Roasted garlic makes everything good. =)
Wow — I love that the head of garlic is roasted with rosemary! YUM!
That looks great. I love roasting garlic. And I love that you use fresh herbs and olive oil too.
Just been browsing through your blog…there are some lovely recipes on here :-) And this roasted garlic bread looks so yummy. I normally use chopped raw garlic in mine, but from now on I’m using this method – I can imagine it tastes amazing!
Thanks! And I agree–there’s nothing like roasted garlic. Mmmm!