Parmesan Garlic Bread

Name: Parmesan Garlic Bread
Prep time: 15 min
Cook time: 15 min
Yield: 6-8
Cuisine: Modern Australian

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roubashahin.com.au

Sides

Sweet roasted garlic butter on soft bread — my take on the Sizzler bread I grew up on.

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

6-8

About this recipe

Some of my best food memories aren’t from a fancy restaurant, they’re from Sizzler. It was a family, all-you-can-eat restaurant, and going there was always a treat. We weren’t greeted with a bread basket — everyone got their own slice of that bread on a plate, and everyone who went just knew it as Sizzler bread.

This recipe was originally going to be finished off with mozzarella, similar to my Cheesy Garlic Bread Loaf — shredded on top, open-style, and baked that way. But along the way, the memory of Sizzler bread took over, and I changed my mind. This bread is seriously perfect for mopping up a bowl of soup or a stew, or serving alongside your mains, and that’s exactly the job I wanted to give it.

Instead, I roast a whole head of garlic until it turns soft and mellow, then mash it straight into butter with parmesan, parsley, and spring onion. It’s what makes this Sizzler-Style Garlic Bread different from my other garlic bread recipes, including my Garlic Bread Rolls — the roasting is what gives this one its own identity. Sahtein!

Ingredients

1 large garlic head
1 tablespoon olive oil, for drizzling garlic
120 grams unsalted butter, softened
30 grams parmesan, finely grated (approximately 3 tablespoons)
2 tablespoons parsley, finely chopped
2 spring onions, finely sliced
Salt and pepper, to taste
2 small Turkish bread rolls (or a similar flat, crusty bread), split lengthwise
20 grams extra parmesan, grated, for topping

Notes from Rouba

Roasting the garlic isn’t essential, but it’s what makes this recipe unique — it turns the garlic sweet and mellow instead of sharp.
Want it cheesy? Top with mozzarella before baking, then finish under the grill for that classic melt.
I like using smaller rolls rather than one big loaf — Turkish rolls are my go-to, but any similar flatter bread with not too much crumb inside will work.
Season the garlic butter with salt and pepper to taste rather than measuring — go by feel.

Method

Step 1. Roast the garlic

Preheat your oven to 180°C (350°F)

Slice the top off the garlic head to expose the cloves and place it in a small ceramic dish or on a square of foil — either works. Drizzle with the olive oil and cover. Roast for about 45 minutes, or until the cloves are soft. Let it cool down just until safe to handle, and leave the oven on.

Step 2. Make the garlic butter

Squeeze the softened garlic cloves out of their skins into a bowl and mash with a fork into a paste. Add the softened butter, parmesan, parsley, and spring onions, then season with salt and pepper to taste. Mix until smooth and evenly combined.

Step 3. Spread the bread

Lay the split rolls cut-side up on a baking sheet and spread the garlic butter generously and evenly all the way to the edges.

Step 4. Bake

Sprinkle over the extra grated parmesan and bake for approximately 15 minutes, until golden and slightly crisp

A FEW THINGS YOU'LL WANT TO KNOW

Can I top it with cheese?
Yes — add shredded mozzarella before baking for a cheesy, melty version.

Should I use one big loaf or smaller rolls?
Smaller rolls are my preference, but use whatever you can find that's similar — something a bit flatter, like Turkish rolls, without too much bread inside.

Does it have to be Turkish rolls?
No, not at all — just look for something similar with a flatter shape and not too much crumb inside.

Do I have to roast the garlic?
No, but it's what makes this recipe unique and different from other garlic breads.