This Garlic Ciabatta Bread Recipe is quick and easy to make, and ready in 20 minutes! It's a delicious side dish bursting with garlic flavor! Perfect to serve with ravioli in pomodoro sauce, Mediterranean tomato soup, sweet potato beet salad, and beyond!
This garlic ciabatta bread recipe is my new favorite way to prepare garlic bread. It goes well with any pasta dish and is made with simple ingredients that I always have on hand.
Why use ciabatta, you ask? Unlike regular bread, ciabatta is light and airy on the inside, while still having a thick crust on the outside. It soaks so much flavor and comes out super crispy out of the oven.
You'll love this garlic bread recipe for its balanced, yet bold flavors. It has the perfect ratio between bread, butter, and garlic so it's super rich and buttery, but not greasy and overpowering.
P.S. This recipe is part of my 25 Ravioli Side Dishes, check it out!
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Why You'll Love This Recipe
- Quick and easy to make.
- Ready in 20 minutes.
- Made with just 6 ingredients.
- Packed with flavor from the fresh parsley and parmesan, and infused with garlic.
Ingredients You'll Need
- Ciabatta bread: Use freshly baked classic ciabatta bread for the best results.
- Garlic: You'll need 4 fresh garlic cloves. Garlic powder won't do the trick here.
- Butter: I like to use unsalted butter to control the saltiness of my garlic bread. You can also use vegan butter to make this recipe dairy-free.
- Parsley: A touch of fresh parsley brings brightness and flavor to the recipe. You can also use other fresh herbs such as basil, thyme, or cilantro.
- Parmesan cheese: I like to add a few tablespoons of Parmigiano Reggiano to my garlic bread to give it a more savory and umami flavor, but it's optional.
- Salt: Instead of using just kosher salt, use flaky salt as well to add texture and dimension to the recipe. Save it for the end and sprinkle it as a finishing touch.
See the recipe card below for exact measurements.
How to Make Ciabatta Garlic Bread
- To a small bowl, add softened butter, parmesan, chopped parsley, minced garlic, a small pinch of salt, and optional black pepper. Mix until creamy and well combined.
2. Using a bread knife, slice the whole loaf in half and add to a sheet pan. Then, spread the butter mixture evenly on both sides of the bread. Sprinkle with more parmesan if you like a cheesy topping.
3. Bake in a preheated oven to 430ºF (220ºC) for 12-15 minutes, or until the butter has melted, and the edges of the bread are golden brown (baking time may vary). Finish with a generous sprinkle of flaky salt before serving.
Top Tips
- Make sure to use room-temperature butter. If your butter is not spreadable, you'll have a hard time mixing it with the rest of the ingredients. If you forgot to take your butter out of the fridge an hour or two prior, you can follow this method for softening butter fast.
- Use good quality butter. The better the butter, the better the bread. That doesn't mean that your butter should be expensive, but pick one that you like the taste of and enjoy eating on toast.
- Mince the garlic into small pieces. You don't want big chunks in the garlic mixture. I like to either grate my garlic finely using a spice grater or mince it using a garlic press.
- Use a serrated knife to cut the ciabatta. This is the easiest way to cut your bread! To cut, place one hand on the top of the loaf, and with the other hand hold the knife. Begin to cut the loaf lengthwise in a sawing motion, making sure that you cut right through the middle so that both parts are even.
- Adjust the cooking time as needed. Every oven is different, so make sure to keep an eye when making this garlic ciabatta bread recipe. If after 15 minutes the bread is still not golden brown, broil it for 1-2 minutes.
- If you want to use less butter, you can substitute 2 tablespoon with olive oil.
Recipe FAQs
Yes, it freezes perfectly! Prepare the recipe until the step where you have to bake it. Then, place a piece of parchment paper on one side of the bread, and top with the other side. This prevents it from sticking. Then, wrap tightly in aluminum foil and transfer to a freezer-safe bag. Freeze for up to 3 months, then bake from frozen for 20-25 minutes.
I suggest reheating it in the oven for the best results. Wrap the bread in aluminum foil and place it on a baking tray. Bake for 10 minutes, or until warmed through. Unwrap the foil and let the top crisp up for 5 more minutes. You can also do that using an air fryer.
Don't use the microwave or the bread will get soggy.
The main difference is the moisture a.k.a. the hydration level of the bread. Ciabatta has more moisture than regular bread which allows for more holes within the wet dough. This makes it more light and airy.
Serving
This garlic ciabatta bread recipe is the perfect side dish for vodka pasta without vodka, tagliatelle pesto pasta, the best vegan mac and cheese, and even French onion soup with no wine.
It can also be served with many different dishes including spicy white bean stew, Mediterranean risoni salad, and stuffed zucchini boats.
At some point in your life, you have to realize that there is hardly anything that doesn't go well with garlic bread.
How to Store
Let leftovers cool to room temperature, then cover with plastic wrap, and keep on the counter for 1-2 days, or in the fridge for 4 days.
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📖 Recipe
Garlic Ciabatta Bread Recipe
Equipment
- Oven with a broiler
Ingredients
- ⅓ - ½ cup unsalted butter* softened to room temperature (use vegan if needed)
- 2 tbsp parmesan cheese grated (use vegan if needed)
- 2 tablespoon parsley chopped
- 4 large garlic cloves minced
- A pinch of salt
- Freshly cracked black pepper, to taste
- 1 loaf ciabatta bread gluten-free if needed
Instructions
- Preheat oven to 430ºF (220ºC). To a small bowl, add softened butter, parmesan, chopped parsley, minced garlic, a small pinch of salt, and optional black pepper. Mix until creamy and well combined.
- Using a bread knife, slice the whole loaf in half and add them to a sheet pan. Then, spread the butter mixture evenly on both sides of the bread. Sprinkle with more parmesan if you like a cheesy topping.
- Bake for 12-15 minutes, or until the butter has melted, and the edges of the bread are golden brown (baking time may vary). Finish with a generous sprinkle of flaky salt before serving.
Notes
- Make sure to use room-temperature butter. If your butter is not spreadable, you'll have a hard time mixing it with the rest of the ingredients. If you forgot to take your butter out of the fridge an hour or two prior, you can follow this method for softening butter fast.
- Use a serrated knife to cut the ciabatta. This is the easiest way to cut your bread! To cut, place one hand on the top of the loaf, and with the other hand hold the knife. Begin the cut the loaf lengthwise in a sawing motion, making sure that you cut right through the middle so that both parts are even.
- Adjust the cooking time as needed. Every oven is different, so make sure to keep an eye when making this garlic ciabatta bread recipe. If after 15 minutes the bread is still not golden brown, broil it for 1-2 minutes.
- If you want to use less butter, you can substitute 2 tablespoons with olive oil.
- Fridge: Let leftovers cool to room temperature, then cover with plastic wrap, and keep on the counter for 1-2 days, or in the fridge for 4 days.
- Freezer: Prepare the recipe until the step where you have to bake it. Then, place a piece of parchment paper on one side of the bread, and top with the other side. This prevents it from sticking. Then, wrap tightly in aluminum foil and transfer to a freezer-safe bag. Freeze for up to 3 months, then bake from frozen for 20-25 minutes.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Robert says
These were sooo good and garlicky! An absolute MUST for any dip and/or soup.
Petranka says
Thanks for the review, happy you liked this recipe!