• Half a cup of olive oil
  • 2 tsp minced garlic
  • Half a tsp salt
  • 1 tsp Italian Herb blend (or oregano)
  • 1 loaf of Cripps Sourdough
  • 250 grams grated  Mozzarella or pizza blend cheese


Do you need to feed a crowd? Do you want to put something fun and delicious on the table? Do you want it to be BBQ friendly?  This cheese and garlic pull-apart, made with the new Cripps 18 Hour Sourdough is the answer to your prayers. So easy to put together, it will prove impossible to stop pulling those cheesy, melty chunks out for more.


  1. Preheat your oven or BBQ to 180 degrees. 
  2. Combine the olive oil, garlic and seasonings in a small dish and sit aside to steep while you prepare the bread.
  3. Using a serrated bread knife, cut a criss-cross pattern into the top of the bread making sure that the knife stops about half an inch from the bottom of the loaf. 
  4. Each slice should be about an inch wide. Place a piece of foil on top of a baking tray.
  5. Sit the loaf in the centre of the foil and use a spoon and/or pastry brush to drizzle and coat the inner surfaces of the bread with garlic oil.
  6. Very carefully, use your fingers to separate the sections and stuff the gaps with grated mozzarella.
  7. Wrap the bread in foil.
  8. Bake the cheesy sourdough bread for 25 minutes, then uncover and bake for further 15 minutes.
  9. Alternatively, you can place the wrapped loaf on the BBQ grill, or in a camp oven, and cook until melty and delicious.

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