Equipment
* optional
Ingredients
Base
- 1 sourdough boule, unsliced round loaf
Garlic Butter
- 115 g unsalted butter, melted
- 4 garlic, minced
- 10 g fresh parsley, finely chopped
- 3 g kosher salt
Cheese Filling
- 200 g low-moisture mozzarella, shredded
- 50 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat your oven to 175 C (350 F). Line a baking sheet with a large piece of aluminum foil.
Using a serrated knife, cut the sourdough loaf crosswise and lengthwise into a 2.5cm (1 inch) grid pattern. Stop slicing about 1cm from the bottom crust to ensure the loaf stays intact.
In a small mixing bowl, combine the melted butter, minced garlic, chopped parsley, and kosher salt. Mix well.
Gently pry open the cuts in the bread using your fingers. Use a pastry brush or spoon to drizzle the garlic butter mixture deeply into all the crevices.
Toss the shredded mozzarella and grated parmesan together. Stuff the cheese mixture into the buttered cuts of the bread, pressing it down to fit as much as possible.
Transfer the stuffed loaf to the foil-lined baking sheet. Wrap the foil tightly around the bread to completely seal it. Bake for 15 minutes at 175 C (350 F) to allow the cheese to melt and the bread to steam slightly.
Remove the baking sheet from the oven and carefully unwrap the top of the foil to expose the bread. Return to the oven and bake for an additional 5 minutes, or until the cheese is bubbling and the top crust is golden and crispy.
Let the bread cool for 5 minutes before transferring to a serving platter. Serve immediately while warm.
Chef's Notes
- Always use block mozzarella that you shred yourself. Pre-shredded cheese is coated in anti-caking agents like potato starch or cellulose, which prevents the cheese from melting smoothly and inhibiting the desired pull effect.
- For the ultimate make-ahead party food, you can slice, butter, and stuff the bread up to 24 hours in advance. Wrap it tightly in foil and keep it in the refrigerator. Just add 5 extra minutes to the initial covered bake time.
- Do not use fresh mozzarella stored in water. The high moisture content will release during baking and make the bottom of your loaf soggy.
Storage
Refrigerator: 3 days — Store tightly wrapped in aluminum foil or in an airtight container.
Freezer: 1 month — Freeze unbaked or baked, wrapped tightly in plastic wrap and heavy-duty foil.
Reheating: Wrap in foil and bake at 175 degrees Celsius for 10-15 minutes until heated through and cheese is melted.
