Description
A deliciously crispy and cheesy garlic bread made using sourdough discard, cooked in a cast iron skillet for a perfect golden crust and gooey cheese center. Ideal as a snack or side dish.
Ingredients
1 cup sourdough discard (unfed)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup whole milk
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, salt, garlic powder, and black pepper. Stir until just combined.
Add the whole milk and melted butter to the dry ingredients and mix until a sticky dough forms.
Heat a 10-inch cast iron skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, then remove from heat and spread the garlic evenly over the bottom of the skillet.
Transfer the dough into the skillet, spreading it evenly over the garlic.
Sprinkle the shredded mozzarella and cheddar cheeses evenly over the dough.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
Remove the skillet from the oven and sprinkle the chopped fresh parsley on top.
Allow the bread to cool slightly before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes