Description
A delightful pull-apart garlic bread that utilizes sourdough discard for a unique flavor profile, combining tangy bread with savory garlic and herbs.
Ingredients
Scale
- 2 cups sourdough discard (unfed, room temperature)
- 2 1/2 to 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast (optional)
- 3/4 cup warm water, adjust as needed
- 1/4 cup olive oil (or melted butter)
- 1/2 cup softened butter for garlic herb spread
- 4–6 cloves fresh garlic, minced (or 1 tsp garlic powder)
- 2 tbsp chopped parsley (or other fresh herbs)
- 1 cup grated mozzarella or Parmesan (optional)
- 1 cup sautéed mushrooms or caramelized onions (optional)
Instructions
- Preheat the oven to 400°F (205°C) and grease a 10–12 inch cast-iron skillet.
- In a large bowl, whisk together sourdough discard, olive oil, warm water, and instant yeast (if using).
- Add 2 cups of flour and salt, mixing until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth.
- Let the dough rest under a damp towel for 20–30 minutes.
- Melt butter in a small pan and sauté minced garlic for 1–2 minutes until fragrant.
- Stir in chopped herbs and optional mushrooms or onions, and cheese if desired.
- Roll the dough into a 12×8 inch rectangle. Brush with garlic-herb butter and cut into strips, then form squares.
- Arrange the dough squares in the skillet, cover, and let rise for 30–45 minutes until puffy.
- Bake for 20–25 minutes, broil for 1–2 minutes if desired. Brush with remaining garlic butter and serve warm.
Notes
Feel free to customize with additional ingredients like cheese or other herbs. Adjust baking times based on your oven.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Keywords: sourdough, garlic bread, pull-apart, comfort food, side dish
