A cut above your ordinary garlic bread, this ciabatta with sun-dried tomato, garlic and parsley is delicious whether eaten hot, straight from the oven, or wrapped up and taken on a picnic.
Serves 6
Takes 20 minutes to make
Per serving:
237kcals
14.5g fat (7.1g saturated)
4.4g protein
22g carbs
0.7g sugar
0.9g salt
1. Preheat the oven to 200C/fan180C/gas6.
In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.
2. Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.
3. Wrap the ciabatta up again in the foil to keep warm, although it's equally delicious cold. Let everyone tear off slices.
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