The Best Sourdough Garlic Bread Recipe (Crispy & Buttery)
Cheesy sourdough garlic bread made with a buttery garlic spread and baked until golden and crispy, perfect for dipping in marinara sauce.
Servings:
2
loaves
Equipment
- Large baking sheet
- Parchment paper
- Measuring cups & spoons
- Food scale
- Mixing bowls
Ingredients
- 1 loaf of sourdough French bread
- 113 grams (8 tablespoons) unsalted butter (softened )
- 4-5 cloves garlic (finely minced )
- 1 tablespoon fresh parsley (finely chopped )
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 100-120 grams shredded mozzarella
- 30 grams grated Parmesan
Instructions
-
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a medium bowl, combine: softened butter, minced garlic, chopped parsley, salt, black pepper,and garlic powder. Mix until smooth and well combined. It should be soft, spreadable, and very fragrant.
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Slice your sourdough French bread in half lengthwise, or into thick slices if you prefer individual pieces.
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Place the bread cut-side up on your prepared baking sheet.
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Generously spread the garlic butter over the surface of the bread, making sure to get into all the nooks.
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Top evenly with shredded mozzarella and grated Parmesan.
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Bake for 10–12 minutes, or until the cheese is fully melted and the edges of the bread begin to crisp.
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Switch the oven to broil and bake for an additional 1–2 minutes, just until the top is bubbly and lightly golden. Keep a close eye to prevent burning.
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Remove from the oven, slice, and serve warm. Perfect for dipping in marinara sauce.
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Sourdough garlic bread is best enjoyed the day of but can be stored in an airtight container for up to 3 days in the fridge.
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To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until warmed through and crispy again.
Notes
Need a quick marinara recipe? Check out my recipe above using Pomi crushed tomatoes in garlic!
