Cheesy Garlic Sourdough Pull Apart Bread

There’s something about a bubbling, cheesy loaf of garlic bread that just makes pasta night complete. This is easily the most delicious garlic bread we make, and it has earned a permanent spot in our dinner rotation.

Whenever we want a comforting meal at home, I love pairing it with a crisp, refreshing Caesar salad and our family’s absolute favorite—hearty sausage pasta. It’s simple, incredibly satisfying, and feels like a little celebration around the table.

INGREDIENTS

1 loaf of Sugar & Starter sourdough bread

1/2 cup (1 stick) unsalted butter, melted

4–5 cloves garlic, finely minced

2 tbsp fresh parsley, finely chopped

1/2 tsp Italian seasoning

1/4 tsp kosher salt (omit if using salted butter)

6 oz Mozzarella or Provolone cheese, thinly sliced or shredded

1/4 cup Parmesan cheese, finely grated

STEP-BY-STEP INSTRUCTIONS

1. Prep the Oven and Bread

Preheat your oven to 350°F (175°C). Line a baking sheet with a large piece of aluminum foil (big enough to wrap the whole loaf later). Use a sharp serrated knife to cut a crisscross grid pattern into the sourdough loaf. Space the cuts about 1 inch apart. Cut deep into the loaf, but stop about 1/2-inch from the bottom so the loaf stays completely intact.

2. Make the Garlic Butter

In a small bowl, mix together the melted butter, minced garlic, chopped parsley, Italian seasoning, and salt.

3. Stuff the Loaf

Place the loaf on your foil-lined baking sheet. Use a spoon or pastry brush to drizzle the garlic butter deep down into all of the cracks, saving a little bit to brush on top of the loaf at the end.

Carefully pry open the cracks and stuff them generously with the Mozzarella or Provolone slices. Sprinkle the grated Parmesan over the entire top of the loaf, letting some fall into the cracks.

4. Bake and Crisp

Wrap the foil up and around the bread, sealing it loosely so the cheese doesn’t stick to the foil. Bake for 20 minutes until the cheese is completely melted and gooey.

Carefully open up the foil to fully expose the top of the bread. Return it to the oven for another 5 to 7 minutes, or turn on the broiler for 2 to 3 minutes, until the top is golden-brown and crispy.