Okay, let’s be real, garlic bread is already amazing. But sourdough garlic bread that pulls apart in buttery, herby layers? Next level. This Sourdough Garlic & Herb Pull Apart Loaf is the kind of bake that makes you feel like a total pro, even if you’re just here for the carbs (no judgment). It’s golden, soft, garlicky, and seriously addictive.

The sourdough base gives it a little tang and chew, while the garlic herb butter seeps into every layer for that perfect savoury bite. It’s the kind of bread that doesn’t need a fancy dinner to shine, just a hungry crowd and maybe some marinara for dipping. Once you make it, you’ll find yourself craving it again and again.

Perfect for family dinners, cozy weekends, and anyone who needs some carb therapy.

Ingredients

For the dough

• 60 ml warm milk 
• 100 ml water
• 150 g active sourdough starter 
• 480 g bread flour 
• 1 large egg
• 2 tsp sugar (10g) 
• 1 ½ tsp fine salt (8g)
• 1 tsp garlic powder (5g)
• 1 Tbsp finely chopped parsley 
• 40 g unsalted butter, melted

For the Garlic Herb Butter

• 100 g unsalted butter, softened
• 1 Tbsp finely chopped parsley
• 1 Tbsp garlic powder 
• ½ tsp fine salt
• Flaky sea salt, for sprinkling

Method

1. In a large bowl, whisk together the warm milk, water, starter, sugar, egg, melted butter, herbs, garlic powder, and salt.
   
   
2. Add flour and mix until a shaggy dough forms.
   
   
   
3. Turn onto a lightly floured surface and knead for 8-10 minutes by hand until smooth and elastic. (You could also do this step in a stand mixer with dough hook)
   
   
4. Place dough in a lightly oiled bowl, cover, and let rise at room temperature (22-24 °C) for 5-7 hours, or until roughly doubled in size.
   
   
   
   
   In cooler weather, this can take longer. For an overnight option, refrigerate the dough after 2 hours at room temp and continue the next day.
   
   
5. While the dough rises, combine softened butter, herbs, garlic powder, and salt. Mix until smooth. Set aside 1 tablespoon for brushing after baking.
   
   
6. Grease your 30 × 10.5 × 10.5 cm loaf tin generously with butter.
   
   
7. Turn the dough out onto a clean surface and divide into 12 equal pieces. Flatten each piece into a rough circle about 10 cm wide.
   
   
8. Spread 1-2 teaspoons of the garlic butter mixture over each.
   
   
9. Fold in half like a taco and place into the tin with the fold-side down, placing the pieces snugly together along the length of the pan.
   
   
   
10. Cover with a damp tea towel or tin lid and let rise at room temperature for 3-5 hours, or until puffy and doubled again in size.
    
    
11. Preheat oven to 180 °C (fan 160 °C).
    
    
12. Bake with lid on for 30 minutes, then remove lid and bake another 10-15 minutes, until golden brown. If you don’t have a tin with a lid, you can use aluminium foil for this step.
    
    
13. While still warm, brush with the reserved garlic butter and sprinkle with flaky sea salt.
    
    
14. Cool in the tin for 10 minutes, then loosen the edges and transfer to a wire rack.
    Serve warm, the layers will pull apart easily.

So go ahead, grab your starter, preheat that oven, and get ready to bake your new favourite sourdough recipe. Trust me, this one’s worth every buttery, herby bite. Enjoy!

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