Crispy Hasselback Garlic-Herb Pizza Sourdough Loaf Step-by-step instructions

Before you start

Before you begin, ensure your oven is preheated to 400 degrees Fahrenheit (200 degrees Celsius) for at least 20 minutes to ensure a consistent baking temperature. Prepare your ingredients by slicing the mozzarella into thin, manageable pieces that will fit easily into the bread cuts.

Have your pepperoni slices ready and combine the melted butter, minced garlic, and chopped parsley in a small bowl. Clear a clean workspace and have a serrated knife and a baking sheet ready to go, as assembly should happen quickly once the bread is sliced.

Instructions

Slicing the sourdough

1. 1Prep the loaf
   Using a sharp serrated knife, slice the sourdough boule crosswise in a grid pattern, being careful not to cut all the way through the bottom crust. This creates the accordion-style pockets necessary for stuffing.
   Look for The bread should remain intact at the base.
   Tip Use a pair of chopsticks on either side of the loaf to act as a guide and prevent cutting through.

The bread should be sliced in a clean grid pattern, with each cut stopping just before reaching the bottom crust. The loaf should still look like a whole boule, but with distinct, uniform pockets ready for filling. Ensure your cuts are spaced evenly to allow for consistent distribution of the toppings.

Stuffing the pockets

2. 2Stuff the bread
   Carefully insert the mozzarella slices and pepperoni into every crevice created by the grid cuts. Ensure the cheese and meat are distributed evenly throughout the loaf for maximum flavor in every bite.
   Look for Every section of the bread should be filled.
   Tip If the bread is too tight, gently pry the slices open with your fingers.

Each crevice should be filled with one or two slices of mozzarella and a piece of pepperoni. The loaf should look dense and well-packed, with the fillings peaking out slightly from the cuts. Take care to keep the structure of the boule intact while you work around the entire surface.

Baking until golden

3. 3Bake and finish
   Whisk together the melted butter, minced garlic, and fresh parsley. Brush the mixture generously over the entire loaf. Bake at 400 degrees Fahrenheit (200 degrees Celsius) until the cheese is blistered and the crust is golden brown.
   Look for The cheese should be melted and bubbling.
   Tip Serve immediately while the cheese is still gooey and the crust is crisp.

The final loaf should be golden brown and crusty on the outside, with the cheese inside completely melted and gooey. The garlic-herb butter should have seeped into the bread, creating a rich, aromatic finish. The entire kitchen should smell like toasted garlic and melted cheese.

Common mistakes

A common mistake is cutting too deep into the loaf, which can cause it to fall apart when you try to pull it open. Always use a guide, like chopsticks, to ensure you stop the knife before hitting the bottom crust.

Another error is overloading the pockets with too much cheese, which can cause the bread to become soggy or overflow onto the baking sheet.

Use thin slices of cheese and tuck them in carefully. Finally, do not skip brushing the butter over the entire surface, as this is what gives the crust its signature crunch and flavor.

How to tell it’s done

The loaf is done when the crust is deep golden brown and the cheese is fully melted and bubbling throughout the crevices. You should be able to see the cheese blistering in the center of the slices.

Because this recipe uses pre-cooked ingredients like pepperoni and cheese, you are primarily looking for the perfect texture and color rather than a specific internal temperature. The crust should feel firm and crisp to the touch, and the entire loaf should be fragrant with the scent of toasted garlic and herbs.