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Pressed Garlic Bread


Weighting the garlic bread while it cooks makes it denser and crisp.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, November 2006


  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1 baguette, halved crosswise and lengthwise
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper


  1. Puree garlic and oil in a blender. Brush cut sides of bread with garlic oil; season with salt and pepper. (Refrigerate remaining garlic oil in an airtight container up to 1 month.)

  2. Heat an 8-inch cast-iron skillet over medium heat. Lay bread, cut side down, in skillet. Place a lid small enough to fit inside skillet over the bread, and cook, gently pressing down on the lid and flipping bread once, until golden brown, 3 to 4 minutes per side.

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