1. Preheat Your Oven and Prepare the Loaf: Start by preheating your oven to 375 F (190 C). Place your large square sourdough bread loaf on a cutting board.

2. Score the Top of the Loaf: Using a sharp, serrated knife, carefully score a square outline on the top of the bread, about 1/2 to 3/4 inch from the edges. Do not cut all the way through the crust; you’re just creating a guide for the next step.

3. Cut and Remove the Inner Bread: Now, with the same knife, cut along the scored lines, going about 1.5 to 2 inches deep into the bread, depending on the size of your loaf and how deep you want your bowl. Once the square is cut, gently use your fingers or a small spoon to pull out the inner bread, leaving a sturdy wall and bottom. You want to create a deep cavity without puncturing the bottom or sides. Save the removed bread pieces; they’re great for dipping!

4. Prepare the Flavorful Coating: In a small bowl, whisk together the olive oil, garlic powder, dried Italian herbs, salt, and black pepper until well combined. This mixture will add a delicious aroma and taste to your bread bowls.

5. Brush the Interior and Exterior: Using a pastry brush, generously coat the inside cavity and the top edges of your hollowed-out bread bowl with the olive oil mixture. You can also lightly brush the exterior crust for extra flavor and a beautiful sheen.

6. Bake to Golden Perfection: Place the prepared bread bowl directly on a baking sheet. Bake in the preheated oven for 15 to 20 minutes, or until the interior is lightly toasted, golden brown, and slightly crispy around the edges. This step helps the bread bowl hold its shape and prevents it from getting soggy too quickly when filled.

7. Fill and Serve Immediately: Once baked, carefully remove the bread bowl from the oven. Fill it with your favorite hot soup, chili, stew, or pasta dish. Serve immediately with the reserved bread pieces for dipping.