Sourdough Garlic Bread
Crackly and fluffy sourdough bread is made into irresistable homemade garlic bread that is bursting with flavor. Very easy to make using either butter or oil.
Servings 4 People
- 1 loaf Sourdough Baguette *See Note #1 below
- 1/4 cup extra virgin olive oil *or softened butter
- 2 large garlic cloves *minced or crushed, see Note #2 below
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 cup finely grated Parmigiano-Reggiano *see Note #3 below
- 2 tbsp fresh parsley chopped *see Note #4 below
Preheat oven to broil or the highest temperature your oven will go to.
In a small bowl mix together oil (or softened butter), garlic, salt, paprika, Parmigiano-Reggiano and parsley.
Carefully cut baguette in half length wise using a bread knife. Place on a cookie sheet with cut side facing up.
Spoon garlic mixture evenly on cut side of bread. Bake for 7- 10 mins or until edges of bread are crisp. Serve immediately.
*Please use as many organic ingredients as possible.
Note #1- The Homemade Sourdough Baguette recipe will yield 4 baguette loaves. If using Sourdough French Bread double the garlic mixture above (1/2 cup oil or butter, 4 large garlic cloves, 1 tsp salt, 1/2 tsp smoke paprika, 1/2 cup freshly grated Parmigiano-Reggiano and 1/4 cup chopped parsley).
Note #2- We are huge garlic lovers in our family and will often double the amount of garlic that a recipe calls for. For this Sourdough Garlic Bread recipe we have used 3-4 large garlic cloves per loaf. Additionally, the 2 large garlic cloves can be replaced with 1/2 tsp garlic powder.
Note #3- If using pre-grated parmesan lower the amount down to 2 tbsps. This tool makes for fast and easy grating of whole Parmesan cheese.
Note #4- For parsley flakes use 2 tsp.
Calories: 316kcal | Carbohydrates: 32g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 776mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 2mg