There’s nothing better than a warm chunk of buttery garlic bread to go with a hearty pasta dish, warming soup, or crisp salad. With that signature Seedsheet twist, garlic bread gets even better.
What you’ll need:
- Cutting board
- Chef knife and bread knife
- Butter knife or another spreading implement
- Medium mixing bowl
- Aluminum foil
- Baking sheet
- 1 loaf crusty bread, sourdough preferred
- 4 tbsp (half stick) unsalted butter, softened
- 1.5 tbsp olive oil
- ½ tsp onion powder
- 5 large garlic cloves, pressed or minced
- 3 tbsp or 6 leaves Sage, finely chopped (or sub basil, parsley, dill, or rosemary)
- ½ tsp salt
- ¼ tsp black pepper, freshly ground
- Move rack to center of oven and preheat to 350°F.
- Finely chop sage and garlic and add to a medium bowl.
- Add softened (not melted) butter, olive oil, onion powder, salt, and pepper to bowl. Thoroughly combine ingredients until smooth and set aside.
- Without cutting through the bottom of the loaf, cut the bread into 1-inch slices.
- Spread the garlic butter mixture evenly between each slice without breaking the loaf.
- Wrap loaf in aluminum foil and place on a baking sheet.
- Bake in the middle of the oven for 15 minutes.
- Open the top of the foil and bake for another 5 minutes.
*Make-ahead tip: Bread can be prepared with garlic butter up to 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature for 30 minutes before baking.