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Big Wave Dave's Famous Garlic Sponge Bread

This recipe was recreated from the fabulous garlic bread at Manero's on Long Island. They used to call it "garlic sponges" because they are laden with olive oil and butter and take on a "sponge-like" texture. However, the crust is still crunchy...so they are TDF (to die for).
Course Bread
Cuisine Italian
Keyword bread, garlic
Servings 4
Author The Cowgirl Gourmet's husband created this recipe from his memory


  • 1 loaf of crunchy Italian bread not the kind that's like a hot dog roll [In San Antonio, we think the best bread for this is the seeded baguette at Whole Foods]
  • Chopped garlic as much as you deem necessary (we like a lot!)
  • Butter you can always substitute Smart or Earth Balance for the butter, if you want this to be healthier
  • Extra virgin olive oil
  • Salt


  1. Preheat the oven to 375 degrees. Slice the baguette the long ways (horizontally). Place both halves on a piece of aluminum foil. Put pats of butter on top of both halves, approximately every inch or so. Liberally drizzle olive oil over baguette halves and sprinkle with a little salt. Sprinkle chopped garlic over baguette halves and place in the oven for 8 minutes. Turn off oven and turn on broiler to high. Watch carefully until baguettes turn brown and the middle is bubbling. Remove from oven and slice crosswise into 3-inch pieces.
  2. Serve and dip in seafood broth for best results.