Recipes // Appetizers // Garlic Bread Stuffed With Italian Herbs

Garlic Bread Stuffed With Italian Herbs

Serves 6 to 8
  • 2 garlic cloves, roughly sliced
  • 1⁄3 cup loosely packed fresh rosemary leaves, roughly chopped
  • 1⁄3 cup loosely packed fresh oregano leaves, roughly torn
  • 1⁄3 cup fresh marjoram leaves, roughly torn
  • 1 small handful fresh flat-leaf parsley leaves, roughly torn
  • Maldon or other flaky salt
  • 3⁄4 cup extra virgin olive oil
  • 1 loaf of Italian bread (or your favorite unsliced bread)
  • Freshly ground black pepper
  • 1 handful cherry tomatoes
  • 1 handful black olives
  • 1 handful good-quality feta cheese


  1. Preheat the oven to 400°F.
  2. Place the garlic, rosemary, oregano, marjoram, parsley, and a good pinch of salt in a mortar and pestle and smash it up for a few minutes. Really go for it! Add the olive oil, give it a good mix around, and set it aside for about 5 minutes to allow the flavors to develop.
  3. Cut the bread into vertical slices, but don’t cut all the way down to the bottom. You’ll be stuffing the slices with deliciousness.
  4. Give the herb and garlic mixture another good stir in the mortar and pestle, adjust the seasoning with salt and pepper as desired, and spoon the mixture into the bread between the slices, really filling it up.
  5. Give the tomatoes a little squeeze to break them open (watch out for spatters on T‑shirts!) and place them inside the bread. Add the olives. Next, crumble the feta into the bread. Drizzle in any olive oil left in the mortar (and add an extra drizzle if you feel the need).
  6. Wrap the bread in foil and bake it for 10 minutes. Uncover the top part of the foil to expose the top of the bread and bake for another 7 minutes, or until golden.
  7. Serve the bread whole and let people pull off pieces of the bread for themselves.
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