Crispy Hasselback Garlic-Herb Pizza Sourdough Loaf

Elevate your next gathering with this show-stopping hasselback sourdough loaf. It is the ultimate combination of crusty artisan bread, melted mozzarella, savory pepperoni, and aromatic garlic-herb butter, creating a pull-apart experience that is impossible to resist.

Perfect for parties, game days, or a fun weekend appetizer, this recipe turns a simple loaf of bread into a memorable centerpiece that will have everyone reaching for another piece. Get ready to impress with minimal effort and maximum flavor.

The concept of hasselback bread is a brilliant way to maximize texture and flavor. By slicing the sourdough into a grid, you create dozens of small pockets that can be loaded with your favorite pizza toppings.

As it bakes, the cheese melts deep into the crust, while the pepperoni crisps up and the garlic-herb butter infuses every crumb. This method ensures that every pull-apart wedge is packed with melty cheese and savory goodness, making it far more satisfying than a standard slice of toast or garlic bread.

Ingredients

Why this recipe works

The hasselback technique works by increasing the surface area of the bread, which allows for more toppings to be tucked into the loaf. This creates a unique texture where the outer edges of the bread become incredibly crispy while the interior remains soft and infused with the melted cheese and butter.

The grid pattern ensures that the heat penetrates the center of the loaf, melting the cheese evenly and toasting the bread through without burning the exterior.

The combination of ingredients also plays a crucial role. Sourdough provides a robust, tangy structure that holds up well against the moisture of the cheese and the fat from the pepperoni. Using melted butter mixed with fresh herbs and garlic creates a flavorful barrier that prevents the bread from drying out in the high-heat oven while adding an aromatic layer that complements the savory pepperoni and creamy mozzarella perfectly.

Notes and substitutions

When selecting a sourdough boule, choose one that is relatively fresh but has a firm enough crust to hold its shape during the slicing process. A loaf with a slightly denser crumb is often easier to work with than a very airy one, as it provides more structure for the toppings. If the bread is too soft, place it in the freezer for about 15 minutes before slicing to firm it up, which makes the grid cuts much easier to achieve without tearing the bread.

The choice of equipment is simple but important. A sharp, serrated bread knife is essential for cutting through the thick, crusty exterior of the sourdough without crushing the soft interior. For the best results, use a heavy-duty baking sheet to ensure even heat distribution.

If you prefer a more intense flavor, you can add a pinch of dried oregano or red pepper flakes to the garlic-herb butter mixture, but the classic combination of fresh parsley and garlic is always a crowd-pleaser.

• sourdough boule: a round crusty artisan bread loaf
• mozzarella: provolone or fontina cheese

Equipment

• serrated bread knife
• baking sheet
• small mixing bowl
• pastry brush