Basket Of Fresh Bread With Olive Oil Infused With Garlic Recipe

Warm and slice

Preheat oven to 350°F (175°C). Lightly score the top of each baguette or loaf and place directly on the oven rack or on a baking sheet. Warm for 8–10 minutes until just crisp on the outside and warm through. Remove and let rest 2 minutes, then slice on the diagonal into 1/2-inch (1–1.5 cm) pieces. Transfer slices to a basket lined with a clean kitchen towel to keep warm.

If you prefer softened butter, leave butter at room temperature in a small dish so guests can spread it. Alternatively, brush some of the warm slices lightly with a little of the finished infused oil before serving.

Prep the aromatics

Peel garlic cloves. Lightly crush each clove with the side of a knife (do not mince) to release flavor; leave cloves largely intact. Strip a few leaves from the rosemary and thyme sprigs and leave the remainder on the stems for easy removal after infusing. Zest a lemon if using.

Gently heat the oil

Place a small saucepan over low heat. Add the extra-virgin olive oil, crushed garlic cloves, rosemary sprigs, thyme sprigs, and crushed red pepper flakes. Warm very gently — do not let the oil simmer or reach a boil. Maintain a low temperature so small bubbles do not form; aim for 120–140°F (50–60°C) if you have a thermometer. Warm for 10–15 minutes, stirring occasionally, until the garlic is softened and fragrant and the oil carries the herb aroma.

Season and finish

Remove the pan from heat. Stir in the sea salt, freshly ground black pepper, and lemon zest if using. Let the oil cool slightly for 5–10 minutes so aromas continue to infuse but the oil is not piping hot when served. Taste and adjust salt or pepper if needed.

Optional: Strain or leave whole

For a clean presentation, strain the oil through a fine-mesh sieve into a shallow dipping bowl, discarding the solids. For a more rustic presentation, transfer the entire contents (garlic pieces and herb sprigs included) into a shallow bowl so guests can pick out softened garlic and herbs while dipping. If you leave solids in the oil, warn guests that pieces will be present and that oil should be stored refrigerated after use.

Pour the infused oil into a shallow, wide bowl suitable for dipping. If strained, spoon a few small pieces of softened garlic on top for flavor and texture. Scatter the flaky finishing salt over the surface of the bread slices or place salt in a small dish alongside.

Garnish the oil bowl with chopped fresh parsley and/or a small extra sprig of rosemary for presentation. Place the warm bread basket beside the oil and an optional dish of room-temperature butter.

Serve immediately: encourage guests to dip bread into the oil so it soaks up garlic and herb flavor. Leftover infused oil (without solids) can be refrigerated in an airtight container for up to 1 week; if solids are left in the oil, refrigerate and use within 3 days.