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This cuts a grid of deep slits into a round loaf without cutting all the way through the bottom, which creates dozens of little pockets for garlic butter and cheese to melt into while still holding the loaf together as one shareable piece. Stuffing mozzarella down into those slits, rather than just sprinkling it over the top, is what gives every torn off piece its own gooey, cheesy pull.
Per serving
320kcal
Calories
12g
Protein
30g
Carbs
18g
Fat
Prep Time
15 min
Cook Time
25 min
Servings
8 people
Difficulty
easy
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F).
Using a sharp bread knife, cut a grid pattern of deep slits into the round loaf, going about three quarters of the way down without cutting all the way through the bottom crust.
In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and a pinch of salt.
Brush and pour the garlic butter generously into all the slits, letting it seep down between the cuts.
Stuff cubed mozzarella cheese down into the slits throughout the loaf.
Wrap the loaf loosely in foil, leaving the top slightly open.
Bake for 15 minutes, then unwrap and bake for another 10 minutes, until the cheese is fully melted and the top is golden.
Sprinkle with grated parmesan and extra parsley before serving warm, pulling pieces apart to share.
Cut Almost, But Not All the Way Through: Stopping the slits just above the bottom crust keeps the loaf held together as one piece while still creating pockets for the cheese and butter. Stuff the Cheese Down Into the Slits: This is what gives every pulled apart piece its own gooey cheese pull, rather than the cheese just melting on top. Wrap in Foil First, Then Uncover: Baking covered initially melts the cheese fully, while a final uncovered stretch lets the top turn golden and slightly crisp.
A round, sturdy loaf like sourdough or a boule works best since it holds its shape well while being sliced into a grid and can support the weight of the melted cheese.
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