A crusty round loaf cut into a crosshatch, stuffed with mozzarella and soaked in garlic herb butter, then baked until the cheese is gooey and stretchy. Set it in the middle of the table and let everyone pull off a piece.
Recommended for this recipe
Cuts deep, clean crosshatch slits without tearing the crusty loaf.
Serve the bread straight from the oven on a rustic board.
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Ingredients
- 1 round sourdough or country loaf (about 1 1/2 lb)
- 1/2 cup (115 g) butter, melted
- 4 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 2 cups (225 g) shredded mozzarella
- 1/4 cup (25 g) grated Parmesan
- Marinara for dipping (optional)
Instructions
- Heat the oven to 350°F (175°C).
- Cut the loaf in a 1-inch crosshatch pattern, cutting deep but not all the way through the bottom.
- Mix the melted butter with garlic, parsley, Italian seasoning and salt.
- Place the bread on a large sheet of foil. Spoon the garlic butter into the cuts and stuff with mozzarella and Parmesan.
- Wrap in foil and bake 15 minutes. Unwrap and bake 8 to 10 minutes more, until the cheese is melted and bubbly.
- Serve warm with marinara.
Tips for the best results
A day-old loaf is sturdier and easier to cut. Use a spoon or a squeeze bottle to get the butter deep into the cuts.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving, without marinara.
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