Posh Fried Bread: Sourdough, Tomato & Garlic

Fried bread was a childhood staple in South London—greasy, soggy, and fried in lard. Fast forward to Andalucía, and I’m reinventing it as fried sourdough bread with garlic, tomato, and olive oil. A posh twist on a nostalgic classic.

From Greasy to Glorious: Fried Bread Reimagined

Gone are the days of cholesterol-laden white bread fried in lard. Now, it’s all about fried sourdough bread: crisp slices, gently fried in butter and olive oil until golden. The aroma alone is worth the effort.

Tostada con Tomate, The Flexible Chef Way

Once fried, the bread gets a brief warm through with garlic, a spoonful of grated tomato, a pinch of celery salt and a drizzle of extra virgin olive oil. It’s a Spanish breakfast with soul.

Fried Sourdough Bread Recipe — Ingredients

Serves 1

• 4 slices of sourdough bread, 1–2cm thick
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or ghee, if you have it)
• 1 garlic clove, crushed and finely chopped
• 1 pear tomato, grated
• A pinch of celery salt
• A little extra virgin olive oil, to finish

How to Fry Sourdough Bread

1. Cut the tomato in half and grate the flesh on a box grater, leaving the skin behind. Set the pulp aside.
2. Heat the olive oil and butter together in a frying pan over a medium heat until the butter foams.
3. Lay in the four slices and fry until golden and crisp underneath. Turn and fry the other side. There’s no fixed time: they’re ready when they’re golden.
4. Add the garlic to the pan and warm it through briefly, turning the bread in the buttery oil. Don’t let the garlic brown.
5. Lift the bread onto a plate. Spoon the grated tomato over, add a pinch of celery salt and finish with a drizzle of extra virgin olive oil. Eat while it’s hot.

Fried Bread Questions

Can you fry sourdough bread?
Yes, and it’s one of the best breads for it. Sourdough has a sturdy crust and an open crumb, so a slice 1–2cm thick goes crisp and golden outside, while the holes soak up the butter and oil.

What is the best oil for fried bread?
I use half butter, half extra virgin olive oil. The butter gives flavour and colour, and the olive oil adds a peppery edge. Ghee works well in place of the butter.

Can you fry bread in olive oil?
Yes. It’s how it’s done in Spain, and there’s no need for lard. Use all olive oil if you’d rather skip the butter.

Village Vibes & Butter Debates

I might suggest this to Esperanza at La Buena Vida. Though she’s supermodel-thin, she might just be tempted by the crunch, the butter, and the flavour.

A Nostalgic Bite with a Modern Twist

Fried bread has evolved—from greasy indulgence to a celebration of good ingredients and slow mornings. This fried sourdough bread is a nod to the past, dressed for the present.

If you're baking your own sourdough for this, my World's Easiest Sourdough Bread is a good place to start.
If leftovers are more your morning mood, my Sourdough Breakfast Sandwich does the same two-day-old crust justice a different way – fried potatoes, tomato and a good shake of Worcestershire sauce.

If this fried bread made your breakfast, you can buy me a coffee ☕ on Ko-fi.

This recipe is part of my Bread Recipes collection — proper loaves and simple ideas from Casa Adora and the road.
It also features in my Spanish Recipes and Veggie & Vegan collections — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.

Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef