Ingredients
Scale
- 120 g (41/2 oz) unsalted butter, melted
- 2 tsbp finely chopped fresh parsley
- 1 tsp freshly minced garlic
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 1 sourdough loaf (or thick pane di casa)
- 11/2 cups (225 g) freshly grated mozzarella
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Combine the butter with the parsley, garlic, salt and pepper in a medium bowl. Set aside.
- Score the bread on an angle into diamonds (see photo), taking care not to cut all the way through.
- Use a spoon to drizzle the butter mixture into all of the crevices and then stuff with the mozzarella. It doesn’t need to be perfectly distributed – the more rustic, the better!
- Wrap the bread in a large sheet of foil, place on an oven-safe baking tray and bake for 20 minutes. Remove the foil from the top of the bread and bake for a further 8 minutes or until the cheese has melted and the top is crispy and golden. Serve for everyone to tear and share!
Notes
MAKE AHEAD
Cheesy Pull-apart Garlic Bread is perfect for making ahead of time, ready for when you need it! Prepare the loaf as per the recipe, wrap in foil and freeze for up to 2 months. Bake from frozen by adding an additional 20–25 minutes of cooking time or thaw overnight in the fridge and bake as per the recipe.
LEFTOVERS
Cheesy Pull-apart Garlic Bread is best made and eaten immediately, but don’t let those leftovers go to waste! Simply store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the microwave – the crust will remain quite crispy.
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: Sides, Entertaining
- Method: Bake
- Cuisine: Comfort Food