Hasselback Garlic BreadJump to Recipe
If it were acceptable, I think I could eat garlic bread with every meal.
This might be because I think I did eat garlic bread with most meals growing up. As with many Italian families, dinner just wasn’t dinner without a huge loaf of garlicky, buttery bread.
These days, I don’t eat garlic bread that much, but when I do, this Hasselback Garlic Bread is how I’ve been making it and I’ve decided that it’s pretty much the best way to do it.
Besides ending up with super thin and flavorful slices that pull apart from the loaf, each piece has a great mix of olive oil and butter (a trick I learned from one of Betsy’s relatives).
It’s a beautiful finished loaf, but it tastes even better than it looks.
Hasselback Garlic Bread
- 1 large baguette sliced thin
- 5 cloves garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- Coarse salt
- Coarse black pepper
- Preheat oven to 375 degrees F.
- Slice the baguette thinly and try to keep the slices connected to the loaf. Wrap sliced baguette loosely in foil and place on a baking sheet.
- Mince garlic finely. Add garlic to a small bowl with butter and olive oil and microwave for 30 seconds just to melt butter.
- Spoon garlic mixture into the slices of bread. Take your time to get it evenly distributed. It might look like a lot at times, but you should use all of it.
- Sprinkle the loaf with coarse salt and coarse ground black pepper. Cover it with foil and bake for 10 minutes. THen uncover the loaf an bake for another 5 minutes. Serve while warm.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Hasselback Garlic Bread
Slicing the Bread
I stole the name “hasselback” from the popular potato dish that involves slicing potatoes super thin and baking them with spices.
There’s a fine line with bread though. If you sliced them too thin then it would just turn mushy. Too thick and you don’t get enough of the garlic mixture on each slice. I think about 1/2-inch slices is ideal.
Take your time slicing the baguette (or French bread) and don’t slice completely through the bread.
When you’re done slicing, you should be able to pick up the bread and bend it like an accordion!
I use a lot of garlic on my Hasselback Garlic Bread. For a full baguette like this, I use at least five full cloves. Remember that you are going to bake this so the garlic will mellow a bit as it bakes.
As I mentioned, kind of the secret of this bread is to use a mix of olive oil and butter. The two kinds of fat blend nicely together.
Just add the minced garlic to a bowl with the butter and oil and microwave it until the butter is melted (20-30 seconds).
Then wrap the sliced bread loosely in foil and start spooning the garlic mixture over the bread. Use a spoon to really work the mixture into the slices. Take your time to make sure it’s divided evenly.
When the butter mixture is completely poured over the loaf, sprinkle it really well with coarse salt and coarsely ground pepper.
Baking the Loaf
Normally, I would say you could just stick this loaf in the oven, but because the slices are so thin, you run the risk of drying out the bread if you do that. We want bread, after all, and not croutons.
So cover the loaf completely with foil and bake it for 10 minutes. Then uncover it and bake it for another five minutes just to brown the top of the loaf.
The loaf will make your house smell like heaven and you’ll be able to just pull apart the baked slices, grabbing as many as you need to fill your plate!
This Hasselback Garlic Bread is a simple recipe, but I think it will change your garlic bread world!