Ingredients:

  • 8 tablespoons (½ cup) Unsalted Butter, softened
  • 4 large cloves Fresh Garlic, minced
  • 2 teaspoons Roasted Garlic Paste (Optional)
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Black Pepper, freshly ground
  • 1 sturdy Italian or French Loaf (approx. 12 inches)
  • 1 cup Low-Moisture Mozzarella, grated
  • ½ cup Freshly Grated Parmesan Cheese
  • Pinch Red Pepper Flakes (Optional)

Instructions:

  1. Preheat your oven to 200°C (395°F). Line a baking sheet with aluminium foil.
  2. In a small mixing bowl, vigorously combine the softened unsalted butter, minced fresh garlic, roasted garlic paste (if using), parsley, oregano, salt, and pepper. Mix thoroughly until evenly incorporated.
  3. Taste the butter and adjust salt if necessary.
  4. Using a sharp serrated knife, slice the Italian loaf crosswise into roughly 1-inch (2.5 cm) thick slices, ensuring you leave the bottom crust intact so the loaf holds together.
  5. Open the loaf slightly and generously spread about two-thirds of the compound garlic butter onto the cut surfaces of every slice.
  6. Spread the remaining one-third of the butter lightly over the top and sides of the loaf.
  7. Gently tuck the mixed Mozzarella and Parmesan (and red pepper flakes, if using) deep into the cuts between the slices.
  8. Place the prepared loaf onto the foil-lined baking sheet. Tightly wrap the loaf in the foil, creating a sealed packet.
  9. Bake the wrapped loaf for 10 minutes (The Steam Stage).
  10. Carefully remove the loaf from the oven. Open the foil completely (leaving the loaf on the tray).
  11. Return the unwrapped loaf to the oven for another 5–8 minutes, or until the cheese is bubbling, the crust is golden brown, and the edges of the bread are crispy.
  12. Remove from the oven. Garnish with a final sprinkle of fresh parsley, if desired. Serve immediately while molten hot.