Herb Salad Garlic Bread

Serves 6 Prep Time 10 minutes   Cook Time 40 minutes   Rated:

One up from plain old glorious garlic bread, herbed salad garlic bread is a table showstopper and is beyond delicious. If you make your own sourdough first, we are talking all kinds of crazy goodness. You can never regret doing the online Lazy Sourdough course. Believe me.

We do love our garlic in this house, and although we are going hard with 10 cloves for this recipe, by cooking half of them, you lose that intensity that would otherwise be too much. Just make sure everyone has a piece. (Then you are all on the same page, garlic breath wise!)

Have you tried any of our other garlicky laden recipes? There are loads. Here are a few to start you off. Enjoy.

Confit Garlic and Garlic Oil

Caramelised Garlic Paste

Herb & Garlic Hummus

Garlicky Chickpea Mash

Garlic Prawns in the Thermomix

Chinese Spicy Garlic Eggplant

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Place oven rack in the centre of your oven and preheat to 220°C.


Place parmesan into the Thermomix bowl with some of each of the herbs and 5 of the garlic cloves, mill 10 sec/speed 10. Remove from bowl and set aside.


Place the remaining garlic and 30g of the butter into the Thermomix bowl and chop 4 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off. Allow to cool before proceeding.


While you are waiting, deeply score the loaf of bread in thick slices, but don’t cut all the way through. Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.


Add the remaining butter ingredients into the Thermomix bowl (including the cheese herb mixture) and blend 5 sec/speed 5.


Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.


Wrap the bread in aluminum foil, and place on a baking tray. Bake on the center rack for 10 minutes, rotate the loaf 180 degrees and bake 10 minutes more. Unwrap the loaf, return it to the baking tray. Reduce the heat to 180°C and bake for 12 to 15 minutes, or until the crust is brown and crisp. Remove from the oven, and let cool slightly.


Meanwhile, in a medium bowl, combine all remaining herb leaves. Tear the basil leaves into the bowl into pieces. Add a pinch of salt, cracked pepper and dress lightly with a drizzle of EVOO. Stuff herb salad into the bread crevices, and serve the loaf immediately.

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