1. Preheat your oven to 375 F (190 C). Line a large baking sheet with parchment paper.

2. Slice the sourdough loaf into rounds about 1 to 1.5 inches thick. Aim for 6-8 slices from a standard round loaf.

3. Carefully use a small, sharp paring knife or a spoon to cut and scoop out the soft interior of each sourdough slice, leaving a sturdy border of about 1/2 inch on the bottom and sides. Do not cut all the way through the bottom.

4. In a small bowl, whisk together the olive oil, garlic powder, dried oregano, salt, and black pepper.

5. Using a pastry brush, lightly brush the inside and outside of each hollowed-out bread bowl with the seasoned oil.

6. Place the seasoned mini sourdough bread bowls on your prepared baking sheet, making sure they are not touching each other.

7. Bake for 10 to 12 minutes, or until the bread bowls are lightly golden brown and slightly crisp around the edges.

8. Remove the bread bowls from the oven and let them cool on the baking sheet for a few minutes before handling and filling.