The secret to perfect garlic bread isn't fresh garlic — it's garlic-infused oil. No mincing, no burning, no uneven browning. Just brush, toast, and you're done.
Why This Recipe Works
If you've ever made garlic bread with minced fresh garlic, you know the struggle: the garlic on the edges burns before the center even browns, and you're left with bitter spots and unevenly flavored slices.
Garlic-infused oil solves the whole problem. The garlic flavor is already in the oil, distributed perfectly. You brush it on, toast the bread, and every bite is exactly as garlicky as it should be — nothing burnt, nothing bland.
Ingredients
- 1 loaf crusty Italian or French bread (sourdough works too)
- 3 tbsp Carolina Gold Garlic Infused Sunflower Oil
- Flaky salt
- 2 tbsp finely chopped parsley (optional)
- Grated Parmesan (optional)
Method
- Heat oven to 425°F. Slice bread on the diagonal into 1-inch slices.
- Place slices on a sheet pan. Brush each slice generously with garlic infused oil — both sides if you want it extra crispy.
- Sprinkle with flaky salt. If using Parmesan, sprinkle it on now.
- Bake 8–10 minutes until the edges are golden and the bread is crisp.
- Remove from oven, sprinkle with parsley, and serve hot.
Tips
- For extra crispy: brush both sides of each slice and bake on a wire rack so air circulates underneath.
- For garlic bread sticks: use a baguette and cut it lengthwise instead of into slices.
- For cheesy garlic bread: add shredded mozzarella on top in the last 2 minutes of baking until it melts and bubbles.
- Make-ahead: brush the bread with oil, wrap in foil, and refrigerate up to 24 hours. Bake straight from the fridge — just add 2 extra minutes.
What to Serve It With
Garlic bread is the perfect side for pasta, soup, salad, or just about any Italian dinner. Pair it with a Caprese salad finished with Italian Infused Oil, or use it to mop up the oil at the bottom of a bowl of minestrone.
Made it? We'd love to hear about it. Tag @CarolinaGoldOil on Instagram — or just reply to one of our emails and tell us what you cooked.
Get the garlic oil that makes this work:
Shop Garlic Infused Oil