Garlic and Herb Ciabatta Bread

To go along with my kitchen-killing fettuccine alfredo, I made my favorite garlic bread.  Ina's Garlic Ciabatta bread is full of yummy herbs, garlic, oil, and butter.  And the beautiful thing is, you can adapt it however you like.  I used rosemary, thyme, and parsley this time, but I've used oregano and basil the past (though I didn't heat the basil with the oil, just mixed it in afterwards). I think a little Parmesan would be delicious as well.

I love ciabatta bread, and anything I pick up a loaf I make this with half of it, then use the other half for sandwiches.  Or more garlic bread the next night :-).

I pretty much follow her recipe, though sometiems I spread butter and the herb mixture on both halves.  It makes it a little easier to eat.


Garlic Ciabatta Bread
adapted from Ina Garten, Back to Basics

• 6 galic cloves,roughly chopped
  
• 1/4 cup fresh parsley
• 2-3 Tablespoons fresh herbs (oregano, thyme, rosemary, and/or basil)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• 1 large ciabatta loaf
• 2-4 Tablespoons unsalted butter, at room temperature

Preheat oven to 350.

Place the galric, herbs, salt, and pepper in a food processor fitted with the steel blade.  Process until finely minced.  Meanwhile, heat the olive oil in a small skillet over medium-low heat.  Add the glarlic and herb mixture, and cook until the garlic is softened but not browned, about 2-3 minutes.  Remove from heat and set aside.

Cut the ciabatta in half horizontally, and spread 1-2 Tablespoon of butter over each half.  Spoon the garlic mixture over each half as well, and press the halves together to make a sandwich.

Wrap in aluminum foil and place on a sheet pan.  Bake 5 minutes.  Unwrap from the foil, and bake an additional 5 minutes.  Slice loaf into pieces and serve warm.