Our garlic baguette with Parmesan and olives takes a comfort food classic to the next level. Everyone loves tearing into a warm loaf of garlic bread, and we think we’ve created the ultimate version. Adding punchy Parmesan, salty olives, and flavour-packed herbs makes this garlic baguette extra special. Buying a good baguette is really important to get the best results. We used a French-style baguette from a bakery, but a good supermarket baguette would do the trick too. Look for something with a good crust and a nice elastic filling. This easy recipe is a great example of how you can take shop bought basics and elevate them into something so impressive, with hardly any effort required! Rich and buttery, and bursting with flavour, this garlic baguette with Parmesan and olives is a tear and share loaf that will go down a treat on any dinner table.
- 1 medium-sized baguette loaf
- 100g softened butter
- 3-4 garlic cloves, crushed
- 60g grated Parmesan
- 100g pitted green olives, chopped
- 3 sprigs each rosemary, sage, parsley, basil and bay leaves
Preheat the oven to 200C. With a serrated knife, make 12 incisions, about 2cm apart, into the baguette, making sure not to cut all the way through.
Blitz the softened butter, crushed garlic and Parmesan together in a food processor until combined, and season well. Mix through the chopped olives, then spread the butter mixture between each incision.
Place the baguette on a large sheet of foil and fill the incision with herb sprigs. Drizzle with a little olive oil and sprinkle over some salt and black pepper, then seal well in the foil. Bake the garlic baguette in the oven for 10-15 mins, or until it is perfectly golden and crispy. Tuck in straight away while the bread is warm and cheese has melted.