Here's another recipe by Ina Garten, the Barefoot Contessa. If you've noticed by now, I'm currently in possession of her book, Back to Basics.
It's a good recipe, but I have a few suggestions if you're planning to make it. Increase the garlic to 9 cloves. Reduce the olive oil by half. The bread wasn't garlicky enough for me, and the original recipe (below) called for way too much oil.
Also, spread the butter and the garlic mixture on both halves of the bread loaf. By buttering just one side and "garlicking" the other, you end up with a half loaf of buttered bread and a half loaf of oil bread.
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter
1. Preheat the oven to 350 degrees F.
2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
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3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
4. Slice the ciabatta bread in half horizontally, and spread the butter on one half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.