Who can resist garlic bread? Certainly not us, and despite working closely together in the office and warehouse we eat tonnes of the stuff.
We also love reading Felicity Cloake’s column the the Guardian and Penguin Publications have generously given us Felicity’s garlic bread from her new book PERFECT TOO to share. As winner of the 2011 Guild of Food Writers awards for Food Journalist of the Year and New Media of the Year Felicity’s first recipe book, Perfect
, which is a household favourite of ours, was published by Fig Tree and it’s a classic. PERFECT TOO by Felicity Cloake (Fig Tree) is out now in all good book shops and on Amazon and is every bit as inspiring as the first one.
- 1 ciabatta loaf
- 100g salted butter, at room temperature
- 4 cloves of garlic, crushed
- A small bunch of parsley, finely chopped
- 40g Parmesan, grated,plus a little extra for topping
- A squeeze of lemon juice
1. Preheat the oven to 220°C/fan 200°C/gas 7. Very carefully cut the ciabatta into slices roughly 4cm apart, making sure not to go right through the loaf so it holds together at the base, and place it in the middle of a piece of foil large enough to wrap around it.
2. Beat together all the other ingredients, apart from the extra Parmesan, until well combined and distributed, then gently force the butter between the slices of bread (this is messy work, but you won’t regret it).
3. Sprinkle the top of the loaf with the remaining Parmesan, and seal the foil fairly loosely around it. It will sit quite happily for a few hours at this point.
4. Bake the bread for about 20 minutes, then open the foil and bake for another 5 minutes, until golden on top. Devour as soon as it’s cool enough to tear into.