Sourdough Garlic Bread
This sourdough garlic bread bakes up crisp on the edges with a soft, buttery center. The garlic butter gets tucked into deep cuts so every bite tastes bold.
Ingredients
- 1 large sourdough loaf boule or batard
- 8 tablespoons unsalted butter softened
- 2 tablespoons olive oil
- 4 large garlic cloves finely minced
- 1 tablespoon chopped parsley
- 1 teaspoon flaky salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder optional but helpful
- 1/4 cup grated Parmesan optional for a salty edge
- 1 tablespoon lemon zest optional for brightness
Instructions
- Preheat the oven to 375°F.
- Place a baking sheet in the oven to preheat.
- Lay out a large sheet of foil on the counter.
- Place the sourdough loaf on the foil.
- In a bowl, mash the softened butter with the olive oil until glossy.
- Stir in the minced garlic, parsley, flaky salt, black pepper, and garlic powder if using.
- Fold in the grated Parmesan if using.
- Stir in the lemon zest if using.
- Cut deep slits into the loaf about 1 inch apart without cutting through the bottom crust.
- Use a butter knife to tuck the garlic butter mixture into every slit.
- Press a little of the garlic butter mixture over the top of the loaf.
- Wrap the foil loosely around the loaf, leaving space above it.
- Carefully place the foil-wrapped loaf on the preheated baking sheet.
- Bake for 15 minutes.
- Open the foil so the top of the loaf is exposed.
- Bake for 8 to 12 minutes more, until the edges look deep golden.
- Let the loaf rest for 5 minutes before serving.
- Taste and add more flaky salt if needed.