Air Fryer Pull Apart Cheese Garlic Bread

Ingredients

• Bread: 1 large loaf of unsliced artisan sourdough or crusty Italian boule (a round shape works best for the pull-apart pattern)
• Butter: 1/2 cup (1 stick), softened to room temperature
• Garlic: 6 cloves, finely minced (fresh garlic provides a punch that powdered garlic cannot match)
• Fresh Herbs: 2 tablespoons fresh parsley and 1 tablespoon fresh basil, finely chopped (ideally harvested from your own home garden)
• Cheese: 1.5 cups whole-milk mozzarella cheese, freshly shredded (freshly shredded avoids the anti-caking agents in pre-bagged cheese, leading to a much better “cheese pull”)
• Parmesan Cheese: 1/4 cup, finely grated (for a salty, umami-rich crust)
• Red Pepper Flakes: 1/2 teaspoon (optional, for a subtle background heat)
• Sea Salt: A pinch, to taste

Instructions

Phase 1: The Infused Garlic Butter

1. Combine: In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, chopped basil, and a pinch of sea salt. Mix vigorously until the butter is light and the herbs are evenly distributed.
2. Flavor Development: Let the butter mixture sit for 5 minutes at room temperature; this allows the garlic oils to infuse into the butter, creating a much more aromatic result.

Phase 2: Shaping the Loaf

1. The Cross-Hatch Pattern: Place the bread loaf on a cutting board. Using a serrated bread knife, make deep diagonal cuts across the top of the bread, spacing them about 1 inch apart. Ensure you cut deep into the loaf—about 3/4 of the way down—but be careful not to slice all the way through the bottom crust.
2. Rotate and Repeat: Turn the loaf 90 degrees and repeat the diagonal cuts to create a grid or “diamond” pattern across the top of the bread.

Phase 3: Assembly

1. Stuffing: Using a butter knife or a small spatula, carefully spread the herb-garlic butter into every single crevice you cut. Don’t be afraid to pull the bread apart slightly with your fingers to ensure the butter reaches deep into the middle.
2. The Cheese Layer: Once the bread is generously buttered, begin stuffing the shredded mozzarella cheese into the crevices. Push the cheese deep down to ensure every “pull-apart” section has a generous amount of cheese.
3. The Finishing Touch: Sprinkle the grated Parmesan and red pepper flakes over the top of the entire loaf, ensuring some falls into the gaps.

Phase 4: Air Frying

1. Preparation: If your air fryer basket is smaller than the loaf, you may need to cut the loaf into quarters or bake it in smaller sections. If using a large capacity air fryer, place the entire loaf on a piece of parchment paper cut to fit the basket.
2. Air Fry: Set the air fryer to 175°C (350°F) . Place the loaf in the basket and air fry for 10 to 12 minutes .
3. Checking for Perfection: Watch closely. You are looking for the crust to become deep golden-brown and the cheese to be completely melted and bubbling. If the top starts to brown faster than the cheese melts, loosely tent the bread with a small piece of aluminum foil for the final 3 minutes.
4. Final Presentation: Carefully lift the bread out using the parchment paper. Let it rest for 2-3 minutes—this allows the cheese to set slightly so it stays stretchy rather than running out immediately.

Nutrition

Calories: 325 kcal · Protein: 12.5 g · Fat: 16.0 g Saturated Fat: 9.0 g · Carbohydrates: 32.0 g Dietary · Saturated Fat: 9.0 g · Fiber: 1.8 g · Sugar: 2.1 g · Sodium: 480 mg