A hot-buttery interior, crispy exterior, and fragrant notes.

| By Rachael Thompson | Recipes

Into the Sauce's Confit Garlic and Parsley Bread

A hot-buttery interior, crispy exterior, and fragrant notes.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for confit garlic and parsley bread.


  • 1 loaf of bread of your choice – Tori likes to use fresh baguette or Turkish bread
  • 2 heads garlic
  • 100g butter, at room temperature
  • 1 tsp salt flakes
  • ¼ large bunch of parsley, finely chopped
  • Parmigiano Reggiano or Grana Padano, finely grated, to serve


  1. Preheat oven to 180°C.
  2. Slice open garlic heads, place on a sheet of alfoil, generously drizzle with olive oil and sprinkle with salt flakes.
  3. Close and wrap up garlic heads in the foil, place on a baking tray to collect any leaking oil as it cooks, and bake for 45 minutes.
  4. Open up garlic and squeeze out the soft cloves into a bowl.
  5. Combine with butter, salt flakes, and chopped parsley.
  6. Slice bread into either two long flat pieces, or vertically sliced rounds, then generously spread over garlic butter.
  7. Bake until golden brown, generously shower with Parmesan and serve.

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