Ingredients
Bread base
Sourdough or ciabatta loaf, halved lengthways2 halves
Garlic butter
Unsalted butter, softened80 g
Garlic cloves, minced4
Flat-leaf parsley, finely chopped15 g
Dried oregano1 tsp
Sea salt1 pinch
White pepper1 pinch
Method
- 11. Preheat deck oven or salamander to 200 °C.
- 22. Combine softened butter, minced garlic, parsley, oregano, salt and pepper; mix until fully incorporated.
- 33. Spread garlic butter evenly and generously across the cut face of each bread half.
- 44. Place on a lined tray, butter-side up, and bake at 200 °C for 6–8 min until edges are golden and butter is bubbling.
- 55. Finish under salamander for 1 min to achieve an even crisp across the surface.
- 66. Slice into 4–5 portions per half; transfer to warm serving board.
- 77. Garnish with fresh parsley chiffonade; serve immediately while hot.
Quality Check
- Bread is crisp on the surface with no raw dough texture.
- Garlic butter is fully melted and lightly golden — not burnt.
- Parsley is bright green, not wilted or yellowed.
- Served hot; internal bread temperature minimum 65 °C.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Deck oven or salamander, mixing bowl, palette knife, lined baking tray, bread board, chef's knife
Allergens & Dietary
glutendairyVGN