Ingredients:

  • 115 g (1 stick) unsalted butter, softened
  • 4 large cloves fresh garlic, finely minced
  • 2 Tbsp fresh parsley, finely chopped
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp onion powder (optional)
  • 1 crusty French baguette or Italian loaf (30-35cm)
  • 1/2 cup (60 g) low-moisture shredded mozzarella (optional topping)

Instructions:

  1. Preheat oven to 200°C (400°F). Ensure the butter is thoroughly softened (but not melted). Finely mince the garlic and chop the parsley.
  2. In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, Parmesan cheese, salt, pepper, and optional onion powder. Mix thoroughly with a fork or spatula until all ingredients are evenly incorporated. Taste and adjust seasoning if necessary.
  3. Using a serrated knife, slice the baguette lengthwise down the middle, opening it up like a book. If you prefer individual slices, lightly score the bread (cutting 3/4 of the way through) every 2.5 cm (1 inch), ensuring the bottom crust remains intact.
  4. Evenly distribute the garlic butter spread over both cut sides of the bread, getting right to the edges. If making cheesy bread, sprinkle the optional mozzarella evenly over the top half. Tightly wrap the entire loaf in aluminium foil.
  6. Remove the bread from the oven and let it rest on the baking tray for 1 minute. If you scored the bread earlier, cut completely through the scores now. Garnish with a final sprinkle of fresh parsley (optional). Serve immediately, piping hot.