Sourdough Garlic Bread

5 from 1 vote

This Sourdough Garlic Bread is garlicky, buttery, and crusty with the most delicious tangy flavor from homemade sourdough bread. Ready in less than 30 minutes, it’s the perfect appetizer or side dish for every meal!

Course Bread, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings slices

Calories 254kcal

Author Ashley Petrie, RDN, LDN

Equipment

Rimmed baking sheet
Serrated knife
Aluminum foil or parchment paper

Ingredients

1 ½-2 pound loaf sourdough bread preferably homemade
8 tablespoons (1 stick or 113 grams) unsalted butter softened
2 tablespoons extra virgin olive oil
2 cloves garlic finely minced
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoons kosher salt

Instructions

Preheat your oven to 425℉. Line a rimmed baking sheet with aluminum foil or parchment paper.
Using a sharp serrated knife, carefully cut the sourdough loaf in half lengthwise. Place the two halves, cut-side up, on the prepared baking sheet. If necessary, remove the ear so the top half of the bread sits flat.
1 ½-2 pound loaf sourdough bread
In a small mixing bowl, combine the softened butter, olive oil, garlic, parsley, oregano, garlic powder, and kosher salt. Mix well until all ingredients are fully incorporated.
8 tablespoons (1 stick or 113 grams) unsalted butter, 2 tablespoons extra virgin olive oil, 2 cloves garlic, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoons kosher salt
Evenly spread the garlic butter mixture over the cut sides of the sourdough halves.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the bread are turning golden brown. For an extra golden top, broil on high for an additional 2 minutes, if desired.
Once baked, remove the bread from the oven and let it cool for about 10 minutes. Cut into 12 slices and serve.

Notes

Storage: Store leftover garlic bread in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.