Garlic Confit Sourdough Garlic Bread
Transform a crusty loaf into the ultimate sourdough garlic bread. This recipe uses roasted garlic confit and butter for a rich, unapologetically bold side dish.
This recipe for sourdough garlic bread is designed to rescue that three-day-old loaf sitting on your counter. While fresh bread is great, the open crumb and sturdy crust of a slightly stale sourdough are actually superior for soaking up an obscene amount of garlic-infused butter without turning into mush.
The secret here is a quick garlic confit. By poaching the cloves in olive oil before mashing them into the butter, you eliminate that harsh raw bite, replacing it with a mellow, jammy sweetness. If you have extra starter on hand, you can even use this butter topping for a quick sourdough discard garlic bread on flatbreads or crackers.
We aren't just brushing the top; we are slathering every nook and cranny. The tang of the sourdough provides the necessary acid to cut through the richness of the butter, making this the most balanced, addictive version of a classic side dish you'll ever make.
Ingredients
Garlic Confit Butter
- 12 to 15 medium garlic cloves, peeled
- 1/4 cup (60ml) extra virgin olive oil
- 1/2 cup (115g) unsalted butter, softened
- 1/2 tsp flaky sea salt
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, finely chopped
The Bread
- 1 large sourdough boule or batard (about 1 lb / 450g)
- 1/4 cup (25g) freshly grated Parmesan cheese
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Place the peeled garlic cloves and olive oil in a small oven-safe ramekin or tiny saucepan. Cover with foil and bake for 20-25 minutes until the garlic is golden and fork-tender.
- 3
Remove the garlic from the oil (save the oil for dipping!) and place the softened cloves into a small bowl. Mash them into a smooth paste using a fork.
- 4
Add the softened butter, salt, red pepper flakes, and chopped parsley to the garlic paste. Mix vigorously until well combined.
- 5
Slice the sourdough loaf in half horizontally, or cut it into thick 1-inch slices without cutting all the way through the bottom crust (hasselback style).
- 6
Spread the garlic butter generously over the cut surfaces, ensuring you get plenty of butter into the holes of the sourdough crumb.
- 7
Place the bread on a parchment-lined baking sheet and sprinkle the Parmesan cheese evenly over the top.
- 8
Bake for 12-15 minutes. If you prefer a darker, crunchier top, turn on the broiler for the last 60 seconds of cooking.
- 9
Remove from the oven and let cool for 2 minutes before slicing and serving warm.
Tips
- → Don't toss the garlic-infused oil left over from the confit; use it for salad dressings or for searing steaks later in the week.
- → If your sourdough is extremely dry, give the crust a very light mist of water before putting it in the oven to prevent it from becoming too hard to bite.
- → For a more intense flavor, add a teaspoon of white miso paste to the butter mixture for an extra hit of umami.
FAQ
Can I use sourdough discard garlic bread topping for other things?
Absolutely. This garlic confit butter works beautifully spread on sourdough discard crackers or used as a base for a discard-based skillet flatbread.
How do I keep the bread from getting too hard in the oven?
Wrapping the loaf loosely in aluminum foil for the first 10 minutes of baking traps steam and keeps the interior soft. Uncover for the last 5 minutes to crisp the edges.
Why does my sourdough garlic bread taste bitter?
Bitterness usually comes from burning the garlic. By using the confit method (poaching in oil) instead of using raw minced garlic, you significantly reduce the risk of those bitter notes developing during the bake.
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