Ingredients:

  • 1 (approx. 1 lb) artisan loaf (e.g., Italian loaf or French bâtard)
  • 1 Tbsp olive oil, for brushing
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 8 large cloves fresh garlic, finely minced or grated
  • 2 Tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried oregano (or 1/2 tsp dried Italian seasoning)
  • 1/4 tsp garlic powder
  • 1 cup low-moisture mozzarella, shredded (about 115g)
  • 1/2 cup Parmigiano Reggiano, freshly grated (about 55g)

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare a large baking sheet and line it with heavy-duty aluminum foil, ensuring enough overhang to fully wrap the loaf. Brush the center of the foil lightly with olive oil.
  2. Mix the Compound Butter: In a bowl, combine the truly softened butter, minced fresh garlic, parsley, salt, pepper, oregano, and garlic powder. Mix thoroughly until uniformly combined and fragrant. Do not overmix.
  3. Prepare the Loaf: Using a sharp serrated knife, slice the bread diagonally into 1-inch (2.5 cm) thick slices. Crucially, do not slice all the way through the bottom crust; the bread must remain intact at the base. Open up each cut slightly and generously spread the compound butter evenly between all the slices, pushing the mixture down to the bottom crust. Use any remaining butter to lightly coat the top and ends of the loaf.
  4. First Bake (Steam & Melt): Place the buttered loaf onto the prepared foil-lined sheet. Wrap the loaf tightly in the foil, sealing the edges to create a steamy pouch. Bake in the preheated oven for 15 minutes. This steaming process melts the butter deep into the bread without drying the crust.
  5. Second Bake (Crisp & Brown): Carefully remove the loaf from the oven and unwrap the foil. Sprinkle the blended mozzarella and Parmigiano Reggiano evenly over the top and into the crevices between the slices. Return the loaf to the oven, unwrapped, for 5–7 minutes, or until the cheese is bubbling, melted, and slightly golden brown around the edges.
  6. Serve: If desired, briefly place the loaf under the broiler for 30–60 seconds to achieve extra crispness and color (watch carefully to prevent burning). Carefully transfer the loaf to a cutting board, garnish with an extra sprinkle of fresh parsley, and serve immediately while the cheese is still molten.