Ingredients:

  • 1 large (approx. 400g / 14 oz) Artisan Loaf (e.g., Rustic Italian bread, French baguette, or sourdough boule)
  • 3 tbsp (45 ml) Extra Virgin Olive Oil, optional (for brushing)
  • 1 cup / 225 g (2 sticks) Unsalted Butter, softened to room temperature
  • 6 cloves Fresh Garlic, finely minced (about 30 g)
  • 1 tbsp (15 ml) Fresh Parsley, finely chopped
  • 1 tsp (5 ml) Dried Oregano
  • ½ tsp (2.5 ml) Sea Salt
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • 8 oz / 225 g Low-Moisture Mozzarella, freshly grated
  • 2 oz / 60 g Parmesan Cheese (Parmigiano-Reggiano), finely grated

Instructions:

  1. Preheat the oven to 200°C / 400°F (Gas Mark 6). Line a large baking sheet with parchment paper.
  2. Using a serrated knife, slice the loaf diagonally into 1-inch (2.5 cm) thick portions, ensuring you do not cut all the way through the bottom crust. The slices should remain connected like an accordion.
  3. In a medium mixing bowl, combine the softened butter, minced fresh garlic, fresh parsley, dried oregano, sea salt, and freshly ground black pepper. Mix thoroughly until the garlic and herbs are evenly distributed and the mixture is creamy.
  4. Optional: Lightly brush the exterior crust of the loaf with olive oil for extra crispness.
  5. Gently pull the slices apart and use a butter knife or spoon to generously slather the entire garlic butter mixture onto both sides of the bread slices inside the crevices.
  6. Mix the grated Mozzarella and Parmesan cheeses. Take about half of the mixture and push it deep into the cut crevices between the slices. Sprinkle the remaining cheese evenly over the top and exterior of the loaf.
  7. First Bake (Foil Wrapped): Wrap the entire stuffed loaf tightly in aluminium foil. Place the foil-wrapped bread on the prepared baking sheet. Bake for 15 minutes.
  8. Second Bake (Uncovered): Carefully remove the foil wrapper (be mindful of steam). Return the uncovered loaf to the oven. Bake for an additional 5–7 minutes, or until the cheese is bubbling, melted, and the edges of the bread are golden brown and crisp.
  9. Remove from the oven and allow the bread to rest on the cutting board for 2 minutes. Slice completely through the bottom crust following your initial cuts and serve immediately while the cheese is still molten and stretchy.