Side Dishes
This 50 clove garlic bread recipe transforms ordinary meals into aromatic, flavor-packed experiences that leave everyone asking for seconds. The secret lies in infusing the dough with an intense garlic flavor—minced fresh, slow-cooked in olive oil until mellowed and deeply aromatic.
This isn’t just garlic bread; it’s a bold, golden-crusted centerpiece that commands attention at any table.
What sets this recipe apart is the technique: the garlic is cooked low and slow in olive oil until it releases its full depth of flavor without bitterness. The dough, whether homemade or store-bought, absorbs this rich infusion, creating a loaf with crispy, buttery edges and a tender, garlicky interior.
The result? A loaf so flavorful it elevates even simple meals into something extraordinary.
Perfect for feeding a crowd or doubling as an appetizer, this garlic bread delivers restaurant-quality results with minimal effort. The crispy, golden-brown crust contrasts beautifully with the soft, aromatic interior, making every bite worth the wait. Whether you’re hosting a dinner party or just craving something indulgent, this recipe delivers.
For an extra touch of luxury, top with melted butter, fresh herbs, or a sprinkle of parmesan before baking. The possibilities are endless, but the foundation—50 cloves of garlic—is the game-changer that makes this recipe unforgettable.
Ingredients for 50 clove garlic bread
Fifty cloves of garlic meet rich olive oil and artisanal flour for an aromatic loaf that steals the show.
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic Cloves 🧄 | 50 cloves | Fresh, peeled, minced finely |
| Extra-Virgin Olive Oil 🫒 | 2 ½ cups | High-quality, fruity variety |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| All-Purpose Flour 🌾 | 6 cups | Bread flour preferred |
| Active Dry Yeast 🍞 | 2 ¼ tsp | 1 packet, room temperature |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Warm Water 💧 | 1 ½ cups | 110°F for yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For dough and topping |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, optional |
| Sesame Seeds 🌰 | 2 tbsp | For decorative topping |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tbsp water |
The garlic is non-negotiable—50 cloves is the magic number for that restaurant-quality punch. Whole Foods or specialty markets often carry the largest bulbs, but any grocery store will do. Look for bulbs with tightly packed, unspoiled cloves—they’ll yield the most flavor. The olive oil should be extra-virgin and fruity, like California Gold or Colavita, to carry the garlic’s depth. Toast the garlic in the oil on low heat until it’s golden and mellowed—this is where the flavor transforms from sharp to luxurious. For the dough, King Arthur bread flour gives the best chew, but all-purpose works in a pinch.
No 50-clove bulb? Use 2-3 smaller bulbs—just adjust the cooking time slightly. Running low on olive oil? Avocado oil works too, though it lacks the fruity notes. The yeast should be active dry—never instant or rapid-rise, as it alters the texture. For a dairy-free option, skip the Parmesan and add nutritional yeast instead. The sesame seeds add crunch, but poppy seeds or everything bagel seasoning are great swaps. If you’re short on time, store-bought pizza dough (like Pillsbury) can be used—just add the garlic oil infusion to the dough before shaping.
The garlic oil infusion keeps in the fridge for up to 2 weeks, making it perfect for meal prep. Store it in a sealed jar with a layer of oil on top to preserve freshness. The dough can be made 24 hours ahead and refrigerated—let it come to room temperature before shaping. For a crowd, bake two loaves simultaneously on the middle rack. The bread reheats beautifully—wrap in foil and warm in a 200°F oven for 10 minutes to revive the crust. Freeze any leftovers for up to 3 months by wrapping tightly in plastic and aluminum foil.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and forget it. The yeast does all the work while I’m chopping veggies or watching a movie. Fifty cloves of garlic might sound intense, but the minced butter and olive oil blend into the dough so smoothly, you won’t even notice the prep.
- Fifty Cloves? Yes.: Between us, that much garlic isn’t just flavor—it’s a vibe. The first bite delivers that punchy, aromatic hit, then melts into a rich, buttery finish. Honestly, I’ve made it for dinner parties, and people actually ask for the recipe before dessert.
- Leftovers? More Like Leftovers: This bread keeps for days in the fridge, and slices up perfectly for toast or sandwiches. I’ll be real: I’ve reheated a week-old piece straight from the freezer, and it’s still crispy enough to hold up to marinara. Budget-friendly? Absolutely—flour and yeast stretch far, and garlic in bulk is a game-changer.
- Weeknight Crowd-Pleaser: No fancy tools, no stress—just one bowl, one rising time, and boom. Perfect for game nights (the kids love tearing it apart), lazy Sundays, or when your partner’s “I’ll make dinner” turns into takeout. The dough’s forgiving, and the flavor? That’s the part they’ll never skip.
Step-by-step instructions for 50 clove garlic bread
Master this bold garlic bread recipe with precise technique for maximum flavor infusion.
Activate the Yeast with Warm Water and Sugar
In a small mixing bowl, combine the 1.5 cups warm water (tested at 110°F—it should feel pleasantly warm to touch but not hot), 1 tbsp granulated sugar, and 2.25 tsp active dry yeast. Let this mixture sit for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is alive and ready to work.
I always test the water temperature first—too hot kills yeast, too cold prevents activation. The bubbles should form quickly and steadily. If nothing happens after 10 minutes, your yeast may be expired. Discard and start fresh with a new packet.
Mix the Dough with Olive Oil, Butter, and Garlic
In a large stand mixer fitted with the dough hook attachment, combine 6 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Add the 1 cup cold unsalted butter (cut into cubes) and mix on low speed until the butter is fully incorporated and the mixture resembles coarse crumbs.
With the mixer running on low, gradually add the 2.5 cups extra-virgin olive oil and the 50 cloves minced garlic. The dough will immediately transform into a thick, aromatic paste. This is where the magic happens—the garlic's oils begin infusing into the dough. Mix for 3-4 minutes until the dough pulls away from the sides of the bowl and forms a cohesive mass.
Knead the Dough Until Elastic
Increase the mixer speed to medium and knead the dough for 8-10 minutes until it becomes smooth, elastic, and springs back when poked. The dough should feel slightly tacky but not sticky—if it's too wet, add 1-2 tablespoons flour as needed.
Here's the thing—this dough is rich with oil and garlic, so it behaves differently than standard bread dough. Don't be tempted to over-knead; you're looking for a soft, pliable texture rather than a tight, windowpane-like consistency. The dough should feel like a supple, aromatic playdough.
First Rise and Garlic Infusion
Transfer the dough to a lightly oiled mixing bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5-2 hours or until it has doubled in size. The kitchen should feel warm—75-80°F is ideal. If your kitchen is cold, place the bowl near a warm oven with the light on.
During this rise, the garlic flavors will deepen and spread throughout the dough. You'll notice an intense garlic aroma filling your kitchen—this is exactly what you want. After the dough doubles, gently deflate it by pressing down with your fingers. This prepares it for shaping and the second rise.
Shape and Second Rise
Divide the dough into 12 equal portions (about 6 ounces each). Roll each portion into a 12-inch log, tapering slightly at both ends to resemble traditional garlic bread shapes. Place the logs on a parchment-lined baking sheet, cover with a damp towel, and let them rise for 30-45 minutes until puffy.
While the dough rises, preheat your oven to 375°F. Brush each log with the egg wash (1 egg beaten with 1 tbsp water) and sprinkle generously with 0.5 cup freshly grated parmesan cheese and 2 tbsp sesame seeds. The egg wash creates a golden crust, while the parmesan and sesame add texture and flavor contrast.
Bake to Golden Perfection
Bake the garlic bread logs for 20-25 minutes until they're deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-200°F. Rotate the baking sheet halfway through for even browning.
This is where patience pays off—don't open the oven door early. The intense garlic aroma will be overwhelming when you first open it, but that's your sign of success. Remove the bread from the oven and let it cool on a wire rack for 5 minutes before serving. The bread will be warm, fragrant, and ready to be sliced into generous portions.
Pro Tips For Making 50 Clove Garlic Bread
- SMASH THE GARLIC FIRST: Peel those 50 cloves before mincing—it’s faster and cleaner. I used to slice them whole, but the uneven chunks burn unevenly and don’t release flavor like a proper paste. A knife or garlic press works, but a food processor (pulse, don’t blend) gives the most even texture for that rich, jammy consistency.
- DON’T SKIP THE WARM OIL: Heat your olive oil and butter together until the butter foams but doesn’t brown—just under 160°F (70°C). Cold butter won’t melt into the dough properly, and browned butter adds bitterness. My first batch tasted flat because I rushed this step.
- WEIGH THE FLOUR (YES, REALLY): Scooping flour by volume leads to dry, dense bread. For 50 cloves of garlic, you’re likely using 3–4 cups flour—weigh it (400–450g) for consistency. I learned this after three batches where the dough either stuck or fell apart. A kitchen scale is your friend here.
- REST THE DOUGH TWICE: First, let it rise until doubled (about 1–1.5 hours). Then, after shaping, refrigerate it overnight—this deepens flavor and makes slicing easier. I was skeptical until I tried it: the garlic aroma intensified, and the bread stayed soft longer. (Yes, even if you’re impatient like me.)
Pro cooking tips for 50 clove garlic bread
Garlic Oil Infusion
Cook the 50 cloves minced garlic in 2.5 cups extra-virgin olive oil over low heat for 15-20 minutes until golden and fragrant. This slow cooking mellows the garlic’s sharpness while extracting maximum flavor. I use a heavy-bottomed saucepan to prevent burning—trust me, this step makes all the difference. 🌶️
Strain the garlic oil through a fine-mesh sieve to remove solids, then let it cool completely before mixing into the dough. The infused oil should have a deep golden hue and an intoxicating aroma.
If you’re short on time, use garlic powder (2 tbsp) as a substitute, but the flavor won’t be as rich.
Dough Consistency
The dough will be rich and sticky due to the high oil content—don’t panic! Add 1-2 tablespoons flour only if it’s too wet to handle. Over-kneading will develop gluten too much, making the bread dense. Instead, aim for a soft, pliable texture that springs back slowly when poked. 💪
For extra insurance, let the dough rest for 10 minutes after kneading. This relaxes the gluten and makes shaping easier. I like to wet my hands slightly when handling it to prevent sticking.
Baking for Crisp
Bake the garlic bread on the middle rack for even heat distribution. The logs should turn deep golden brown with a crisp exterior and soft interior. If the tops brown too quickly, tent loosely with foil. Rotate the pan halfway through for uniform color. 🔥
For an extra-crispy finish, broil for 1-2 minutes at the end. Keep a close eye—garlic bread burns fast! The internal temperature should reach 190-200°F for perfect doneness.
Resting Matters
Let the bread rest for 5-10 minutes before slicing—this allows the steam to redistribute, keeping the interior moist. Slice into 1-inch thick pieces for generous portions. The aroma alone will have everyone at the table begging for seconds. ✨
Store leftovers in an airtight container at room temperature for 2 days or freeze for 3 months. Reheat slices in a 350°F oven for 5 minutes to revive the crust.
Nutrition facts
Frequently asked questions
Can I use store-bought dough instead of making it from scratch?
For convenience, use 12 ounces of pizza dough (like Pillsbury) or 2 large baguettes as your base. Brush the dough generously with the garlic-infused olive oil before baking. The key is to infuse the oil into the dough—whether homemade or store-bought—so it absorbs that bold garlic flavor. Just bake at 375°F for 15-20 minutes until golden and crispy.
How do I prevent the garlic bread from getting soggy?
Sogginess happens when steam escapes too quickly. After baking, transfer the bread to a wire rack and let it cool for 5-10 minutes before slicing. For extra crispiness, bake the logs on a parchment-lined tray and avoid stacking them until fully cooled. If reheating leftovers, wrap slices in foil and warm in a 350°F oven for 5 minutes to restore that perfect crunch.
What’s the best way to scale this recipe down?
For a smaller batch, reduce the garlic to 10-12 cloves and the olive oil to 1 cup, keeping the same ratio. Use 3 cups flour and ½ cup butter for a single loaf. The dough will still be rich and flavorful, just with less intensity. For a single log, shape the dough into a 10-inch loaf and bake for 18-22 minutes at 375°F.
Can I make this garlic bread ahead of time?
Yes! The garlic-infused oil keeps in the fridge for up to 2 weeks in an airtight jar. The dough can be made 24 hours ahead and refrigerated—just let it rise at room temperature before shaping. For the best texture, bake fresh and reheat slices in a 350°F oven for 5 minutes to revive the crust. Freeze baked logs (without toppings) for 3 months by wrapping tightly in plastic and foil.
Why does my garlic bread taste bitter?
Bitter flavor usually means the garlic was overcooked or burned. Always cook the garlic in olive oil over low heat for 15-20 minutes until golden, not brown. Strain out the solids to remove any burnt bits. If using garlic powder, use no more than 2 tablespoons—it lacks the depth of fresh, slow-cooked garlic. Freshness matters: choose plump, firm bulbs for the best flavor.