Step 1

Follow this method for roasted whole garlic heads – slice off about ½ inch from the end of the garlic roots, brush with oil, fold into a tin foil parcel, and roast at 400ºF/200ºC for 30-50 minutes, or until golden and tender.

Step 2

Once the garlic has been roasted, slice your bread. I sliced mine in half lengthwise. However, you could also cut individual round slices or slice the top "Hasselback" style like store-bought garlic bread (slicing every 1 inch into the bread until the bottom crust but not all the way through). Of course, if you're using a flatbread or focaccia, then no slicing is required.

Step 3

Finely chop the parsley.

Step 4

Combine the butter, parsley, chili flakes, and salt & pepper in a small bowl.If the butter isn't soft enough, you can microwave it for just a few seconds.

Step 5

Mash the roasted garlic. It should be easy to remove all the garlic cloves while the head is still warm. Simply use your hands to squeeze the garlic out onto a small dish, using a small knife or fork to help remove any stubborn pieces.Once removed, use the fork to lightly mash the garlic into a slightly chunky puree.

Step 6

Mix the garlic into the butter mixture and combine well.

Step 7

Using a pastry brush/silicone brush, brush the garlic butter mixture over your bread slices (or spread between, for the Hasselback style version). I like to do so quite liberally, for lots of flavor. Any leftover topping can be saved for another time.

Step 8

Then bake the bread slices at 350ºF/175ºC for about 10 minutes (the time will vary based on your bread choice and size), or until golden brown with slightly crispy edges. Then slice into smaller sections and enjoy!

Step 9

Make ahead: it's easy to prepare the roasted garlic butter mixture in advance and store it in the fridge covered with plastic wrap for up to a week or in the freezer for up to a month. Then, when ready, heat it until lightly melted and brush over your bread of choice, then roast.You can also freeze the basted but unbaked bread. To do so, lay the bread on a tray making sure no pieces are touching. Freeze until solid, then wrap tightly in plastic wrap and store in a Ziplock bag, if possible – for up to 3 months. You can then bake the bread from frozen. Adding a few minutes to the baking time.Store: roasted garlic bread is best enjoyed fresh while warm. However, you can store any leftovers wrapped in foil at room temperature for 2-3 days.Freeze: I prefer to freeze the garlic bread pre-baking, so it's fresh when eating. However, you can also freeze the roasted garlic bread after baking. Thaw before reheating.Reheat: place the thawed bread back in the oven at 350ºF/175ºC and bake until just warmed through. Don't leave it too long, or it will become overly crispy/burnt. You could optionally sprinkle it with a bit of water before baking for slightly softer results (or wrap in foil).