Brown Butter, Parsley & Sea Salt Garlic Bread
Whipped brown butter combined with roasted garlic, parsley and sea slat slathered between bread slices and baked till golden and crunchy! It is so freaking amazing and will have everyone swooning over it, trust me!!
Ingredients
- 1 head garlic, halved horizontally through the middle
- 1 teaspoon olive oil
- 125g unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 ½ teaspoons sea salt flakes
- 1 small loaf crusty fresh bread (See Note 2)
Instructions
- Preheat oven to 200℃ (180℃ fan forced). Grab a small sheet of foil and place the garlic onto the foil, cut side up. Drizzle with oil then bunch the foil up and around the garlic to enclose. Bake for 30-40 minutes or until very soft and lightly golden. Remove and allow to cool.
- Meanwhile, melt the butter in a saucepan (SEE NOTE 3) over medium heat until foamy. Once foaming, stir often until it starts to turn brown, but be careful to not let it burn. It can happen quite quickly. Once browned, immediately pour into a small bowl. Set aside to cool.
- Once butter has cooled (but not hard), squeeze the garlic out from the skins and add to the butter. Using a whisk, whisk for around 2-3 minutes or until creamy. Add the parsley and salt and stir to combine.
- Preheat the oven to 220℃ (200℃ fan forced). Slice the bread into 1cm thick slices but do not cut all the way through. Slather all the cut slices of bread with the brown butter mixture then wrap the bread in a sheet of foil to enclose at the top. Place onto a baking tray and pop into the oven. Bake for 15 minutes.
- Open up the foil to expose the bread and return to the oven for a further 3-5 minutes to get golden brown. Remove and stand for 5 minutes before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MINI LOAF OF BREAD
I made a half quantity of my no knead bread for this but you can buy similar from the supermarket. Coles sells a mini white sourdough pane de casa loaf for around $3.25.
If you would prefer to make a large loaf, double the recipe but use 1 regular loaf of crusty bread instead. - SAUCEPAN FOR BROWN BUTTER
I suggest using a stainless steel saucepan for melting the butter as its easier to see what colour the butter is turning. If using non-stick its hard due to the dark colour of the pan. - AIR-FRYER
You can also bake the garlic and the bread in your air-fryer. Just reduce the time to suit your air-fryer and check regularly to keep an eye on the colour and crunch.