This garlic bread is taken to the next level with rich, slow-roasted garlic confit. The confit garlic becomes soft, buttery, and slightly sweet, blending perfectly with butter to create a spread that is full of flavor without being overpowering. Topped with melty mozzarella, this bread is crispy on the outside, tender inside, and packed with cheesiness. Try this garlic confit bread recipe for a cheesy and crispy treat.
Why You Will Love This Recipe
- Elevated Flavor: This recipe takes classic garlic bread and transforms it with rich, slow-roasted garlic confit.
- Mellow Garlic: The garlic becomes soft, buttery, and slightly sweet, giving it a deep, satisfying flavor.
- Cheesy Goodness: Combined with creamy butter and melty mozzarella
- Perfect Texture: The bread bakes up crispy on the outside while staying soft and tender inside.
Ingredients
- 1 loaf French bread
- The crispy base
- 4 tbsp unsalted butter, softened
- Adds richness
- 1 head garlic (or more, to taste)
- Roasts into a soft and sweet confit
- Olive oil (enough to fully submerge garlic)
- Slowly cooks the garlic and preserves it
- 1–2 cups mozzarella cheese, shredded
- Adds gooeyness and cheesiness
- Salt, to taste
- Flavor enhancement
- Dried or fresh parsley
- Adds herby finish
Click on the images for the direct link to the ingredients/tools I used:
Garlic Confit Bread Instructions
Preheat oven to 250°F.
Peel garlic cloves and place them in an oven-safe dish.
Pour in enough olive oil to fully submerge the garlic.
Add a pinch of salt and optional herbs (like thyme or rosemary).
Bake for 2 hours, until garlic is soft, golden, and spreadable.
In a bowl, mash the softened garlic confit cloves.
Add butter and mix until smooth.
Season with a little salt to taste.
Slice the French bread in half lengthwise.
Spread a generous layer of garlic butter over each half.
Top with plenty of mozzarella cheese.
Bake at 375°F for 8–12 minutes, until cheese is melted and bubbly.
Broil for 1–2 minutes for a golden, crispy top (optional).
Sprinkle with parsley and slice. Serve warm.
Garlic Confit Bread Cooking Tips
Fully submerge the garlic to prevent burning.
Keep the heat low. Slow roasting is the key process for transforming garlic cloves into a milder flavor.
Use softened butter for easier mixing.
Use day-old bread since it will be extra crispy.
Storage Tips
Store in an airtight container in the fridge for 3-4 days. To reheat, bake in the oven at 350F for 8-10 minutes.
Freeze storage: Wrap slices individually for up to 1-2 months. Reheat at 375F for 12-15 minutes.
Store the leftover garlic confit separately. Store in the fridge for 1-2 weeks.
Ingredient Substitution
Olive Oil –> Avocado Oil, Neutral Oil
Mozzarella Cheese –> Provolone Cheese
Garlic Confit Bread
Ingredients
- 1 loaf French bread
- 4 tbsp unsalted butter softened
- 1 head garlic or more, to taste
- Olive oil enough to fully submerge garlic
- 1 –2 cups mozzarella cheese shredded
- Salt to taste
- Dried or fresh parsley
Instructions
- Preheat oven to 250°F.
- Peel garlic cloves and place them in an oven-safe dish.
- Pour in enough olive oil to fully submerge the garlic.
- Add a pinch of salt and optional herbs (like thyme or rosemary).
- Bake for 2 hours, until garlic is soft, golden, and spreadable.
- In a bowl, mash the softened garlic confit cloves.
- Add butter and mix until smooth.
- Season with a little salt to taste.
- Slice the French bread in half lengthwise.
- Spread a generous layer of garlic butter over each half.
- Top with plenty of mozzarella cheese.
- Bake at 375°F for 8–12 minutes, until cheese is melted and bubbly.
- Broil for 1–2 minutes for a golden, crispy top (optional).
- Sprinkle with parsley and slice. Serve warm.
If you enjoyed this garlic confit bread recipe, you might also like my roasted garlic bread method recipe.
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