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Garlic butter pull apart sourdough bread with melted mozzarella cheese pull, fresh parsley, and toasted crust

Garlic Butter Pull-Apart Sourdough Bread

The ultimate party appetizer and game-day centerpiece! A crusty artisan sourdough boule is scored in a crosshatch pattern, stuffed generously with shredded mozzarella and aged parmesan, and drenched in a sizzling roasted garlic herb butter. Baked in foil until the interior is molten and gooey, then unwrapped for a shatteringly crisp top crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

Crusty Artisan Bread Base
  • 1 round artisan sourdough bread boule about 1 lb / 450g, preferably day-old for clean cuts
Sizzling Garlic Herb Butter
  • 1/2 cup 115g unsalted butter, melted
  • 6 cloves fresh garlic finely minced (or 1 head roasted garlic cloves, mashed)
  • 1/4 cup finely chopped fresh Italian flat-leaf parsley
  • 1 tsp dried Italian oregano and basil
  • 1/2 tsp crushed red pepper flakes optional for mild kick
  • 1/2 tsp fine sea salt & 1/4 tsp cracked black pepper
Gooey Melted Cheeses
  • 2 1/2 cups 280g low-moisture whole milk mozzarella cheese, shredded
  • 1/2 cup 50g freshly grated Parmigiano-Reggiano cheese
Serving & Dipping
  • 1 cup warm marinara sauce or rich garlic herb dipping butter
  • Flaky sea salt & fresh basil leaves for garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Prep Oven & Pan: Preheat oven to 375°F (190°C). Tear off two large overlapping sheets of heavy-duty aluminum foil and place them on a large rimmed baking sheet.
  2. Score Crosshatch Pattern: Using a sharp serrated bread knife, slice the sourdough boule horizontally in 1-inch parallel slices, stopping about 1/2 inch before cutting through the bottom crust. Turn the loaf 90 degrees and cut perpendicular 1-inch slices to create a crosshatch diamond grid of bread cubes.
  3. Mix Garlic Herb Butter: In a small bowl, whisk together melted butter, minced garlic, chopped fresh parsley, Italian herbs, red pepper flakes, salt, and black pepper until fragrant.
  4. Stuff with Cheese: Gently pry open the bread crevices with your fingers. Stuff generous pinches of shredded mozzarella and grated parmesan into every deep slit, distributing cheese evenly throughout the entire loaf.
  5. Drizzle Butter & Wrap in Foil: Use a spoon or silicone pastry brush to drizzle the garlic herb butter lavishly into all the cuts and over the top crust. Bring the aluminum foil up and over the loaf, crimping edges tightly to seal in moisture.
  6. Bake to Molten Perfection: Bake covered at 375°F for 15 minutes until cheese is completely melted. Carefully open and fold back the foil to expose the top of the bread. Return to the oven for 8 to 10 minutes (or broil on high for 2 minutes) until the bread points and cheese are bubbling, golden brown, and delightfully crisp.
  7. Garnish & Serve Hot: Sprinkle with flaky sea salt and extra chopped fresh herbs. Transfer to a wooden board and serve immediately while hot and stretchy alongside warm marinara sauce for dipping!

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 28gProtein: 11gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 480mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 420IUVitamin C: 3mgCalcium: 210mgIron: 1.5mg

Notes

Chef Secret: Use a sharp serrated bread knife to cut your crosshatch grid about 3/4 of the way down into the loaf, taking care not to cut all the way through the bottom crust. Baking wrapped tightly in foil first ensures the cheese melts completely before you unwrap it to broil the sourdough peaks to golden, shatteringly crisp perfection!

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