Ingredients
Method
Preheat the oven to 375–400°F (190–200°C). Line a baking sheet with foil to control moisture and ease cleanup.
Make the butter mixture: In a small bowl, mix softened butter with minced garlic, garlic powder, parsley, and salt. Taste and adjust salt as needed.
Prepare the loaf: Place the loaf on a cutting board. Using a serrated knife, cut 1/2–2 inch sections across the loaf, ensuring not to cut all the way through (stop about 1/2 inch from the base).
Fill the loaf: Gently open each slit and press the garlic butter mixture into the crumb. Then, stuff each slit with mozzarella and a light sprinkle of parmesan.
Wrap and bake: Wrap the loaf tightly in foil to trap steam, then bake for 10–15 minutes to melt the cheese and warm the interior.
Broil: Unwrap the loaf and broil it for 1–2 minutes under a high setting until the top is golden brown and bubbly (watch closely to avoid burning).
Rest and serve: Let the loaf rest for 2–3 minutes so the fillings settle. Slice and serve while still warm, optionally garnished with extra parsley.
Notes
- Cheese choice: Low-moisture mozzarella works best for a cleaner melt. You can substitute other melting cheeses like provolone or fontina, but keep mozzarella for its signature stretch.
- Make-ahead option: You can prepare the loaf ahead of time by assembling it, then wrapping it tightly in foil and refrigerating for up to 24 hours. When ready to bake, follow the same baking instructions.
- Reheating: Leftovers can be wrapped and reheated in the oven at 300°F for about 15 minutes or broiled for 1-2 minutes to restore the crispness.