Cheesy Garlic Pull-Apart Bread

Ingredients

• 1 loaf (16 oz / 450 g) unbaked crusty bread dough (or canned sourdough/biscuit dough)
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cloves garlic, finely minced
• 2 tbsp fresh Italian parsley, finely chopped
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 tsp coarse sea salt
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Prep the Oven & Pan Preheat your oven to 375°F (190°C). Lightly grease an 8×4-inch loaf pan or line a baking sheet with parchment paper.
2. Prepare the Garlic Butter In a small bowl, whisk together the melted butter, minced fresh garlic, garlic powder, Italian seasoning, chopped parsley, and salt until evenly combined.
3. Score the Bread Place the dough loaf on a cutting board. Using a sharp serrated knife, cut a crosshatch pattern into the top of the loaf, slicing about 1 inch apart horizontally and vertically. Slice down deeply, but do not cut all the way through the bottom crust .
4. Stuff the Cheesy Garlic Goodness Use a pastry brush or spoon to drizzle the garlic butter mixture generously into all the deep cracks and crevices of the bread. Reserve 1 to 2 tablespoons of butter for the top. Next, stuff the shredded mozzarella and grated Parmesan into every slit, packing it gently so the cheese fills the loaf evenly.
5. Bake to Golden Perfection Wrap the loaf loosely in aluminum foil to prevent premature burning. Bake for 15 minutes. Uncover the foil, brush the remaining garlic butter over the top crust, and bake uncovered for an additional 10 minutes, or until the top is deep golden brown and the cheese is fully melted and bubbling.
6. Serve Hot Remove from the oven and let cool for 3 to 5 minutes. Transfer to a serving platter and pull apart individual bites while hot and melty.

Nutrition

Calories: 310 kcal · Protein: 11 g · Fat: 18 g · Carbohydrates: 26 g Dietary · Saturated Fat: 11 g · Fiber: 1.5 g · Sugar: 2 g · Sodium: 580 mg