Nameless’s Italian Garlic Bread
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A rich garlic bread made with sourdough, butter, garlic, and a blend of Parmigiano-Reggiano and pecorino romano cheese, baked until golden and crisp. Perfect alongside Italian dishes like lasagna or spaghetti.
Ingredients
- 1 French bread, preferably extra-sour sourdough
- 177 ml butter
- 4 garlic cloves minced
- 170 g shredded Parmigiano-Reggiano and/or pecorino romano cheese
- Paprika
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2855 mg
- Iron: 12.2 mg
- Magnesium: 222 mg
- Phosphorus: 2203 mg
- Potassium: 2454 mg
- Zinc: 11.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 French bread, preferably extra-sour sourdough
- 177 ml butter
- 170 g shredded Parmigiano-Reggiano and/or pecorino romano cheese
- Paprika
Prepare
- Mince 4 garlic cloves
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Slice the loaf of French bread in half lengthwise.
-
Step 2.
In a small saucepan, melt ¾ cup (1½ sticks) butter with 4 to 8 minced garlic cloves over low heat, stirring occasionally, until the butter is fully melted and the garlic is fragrant, about 3–5 minutes.
-
Step 3.
Spoon the melted butter-garlic mixture evenly over the cut sides of the bread halves, spreading it with a brush or the back of a spoon to coat the surface.
-
Step 4.
Cover each bread half with a generous layer of shredded Parmigiano-Reggiano and/or pecorino romano cheese (about 6 ounces total). Sprinkle paprika lightly over the cheese to taste.
-
Step 5.
Place the bread halves on a foil-lined baking sheet, cut sides up. Bake uncovered in the preheated oven until the cheese is melted and golden brown and the bread crust is crisp, about 15–20 minutes. Remove from the oven, cut into 1-inch pieces, and serve hot.