Healthy Olive Oil Garlic Bread (Whole Wheat, Without Butter)
Healthy garlic bread recipe that does not compromise on flavor. Substituting butter with olive oil, along with using whole wheat bread loaf does the trick!
Ingredients
- 5 cloves garlic very finely chopped or grated
- 2 Tablespoons parsley leaves chopped
- ¼ tsp salt
- 4 Tablespoons olive oil
- 1 loaf French or Italian bread whole wheat
- a sprinkle of black pepper (optional)
Instructions
Step 1: Make the garlic olive oil mixture
- First, pre-heat your oven to 425°F (218°C).
- Peel and finely chop or grate the garlic. The finer you mince them, the better the flavor will blend.
- Snap off just the leaves of the parsley (we don't want to use the tough stalks in our garlic bread) then chop them finely. Refer to the photos above to see how fine you need to chop it to.
- Combine the garlic, parsley leaves, and salt in a small bowl. Then add in the olive oil and mix together.
Step 2: Drizzle and bake!
- Cut your loaf of bread lengthwise into two.
- Using a spoon, slowly drizzle the olive oil mixture on top of each bread. Even it out using the back of the spoon.
- Toast/broil in the oven at 425°F (218°C) for 10 minutes, with the brushed sides facing up. Feel free to toast/broil for an additional 2 minutes if you want a crispier bread!
- Garnish with extra chopped parsley leaves and black pepper if using.
Notes
Top Tips
- I do NOT recommend using garlic powder to substitute actual garlic, but if you want a milder garlic flavor, you can substitute with 2 teaspoons of garlic powder.
- If you like softer garlic bread, wrap it in aluminium foil before baking.
- This recipe is best served fresh, or at least within 6 hours. If you need to store it longer, store the brushed loaf in the freezer (see the freezing section below).
- Do NOT store the bread in the fridge since it will change the texture and the olive oil will solidify.
- Check out my notes on freezing below since this is the recommended meal prep method.
- You can pre-slice the bread before brushing it with the olive oil mixture, so you can just re-heat it one at a time.
- If you're heating smaller slices of bread (instead of half a loaf), reduce the baking time to about 5 minutes. Remember that it's better to undercook since you can always toast them longer, but you can't reverse a burnt toast!
- This recipe is great for freezing! Brush with the olive oil mixture, and freeze for up to 3 months.
- You don't have to thaw it before serving. Simply bake them in the oven for about 3-5 minutes longer, so bake them for 13-15 minutes at 425 °F (218 °C).