Equipment
Ingredients
Bread Base
- 1 sourdough or artisan bread boule, unsliced
Garlic Herb Butter
- 115 g unsalted butter, melted
- 4 garlic, minced
- 10 g fresh parsley, finely chopped
- 2 g kosher salt
Cheese Filling
- 200 g low-moisture mozzarella cheese, shredded
- 30 g parmesan cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 285 kcal
- Protein
- 10 g
- Carbohydrates
- 25 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 796 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 40 mg
- Potassium
- 53 mg
- Calcium
- 181 mg
- Iron
- 0.1 mg
- Magnesium
- 8 mg
- Phosphorus
- 136 mg
- Zinc
- 0.8 mg
- Vitamin A
- 134 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 175°C/350°F.
Using a serrated bread knife on a cutting board, slice the bread boule in a crosshatch pattern, making cuts about 2.5 centimeters apart. Do not slice all the way through; leave the bottom 1.5 centimeters of the crust intact.
In a small bowl, combine the melted unsalted butter, minced garlic, finely chopped parsley, and kosher salt. Mix thoroughly.
Place the scored bread onto a large sheet of aluminum foil. Using a pastry brush, generously brush the garlic butter mixture deep into all the cuts.
Stuff the shredded mozzarella and grated parmesan evenly into the crevices of the bread, pushing the cheese down into the cuts.
Wrap the foil securely around the bread so it is completely enclosed, and place it on a baking sheet.
Bake in the preheated 175°C/350°F oven for 15 minutes to melt the cheese and heat the bread through.
Carefully open the foil to expose the top of the bread. Return to the oven and bake for an additional 10 minutes until the top is crusty and the cheese is bubbly and golden.
Remove from the oven and let rest for 5 minutes before serving directly from the foil or transferring to a platter.
Chef's Notes
- To make this recipe ahead for a party, fully assemble the bread, wrap it tightly in foil, and refrigerate for up to two days. Add 5 to 10 minutes to the covered baking time.
- Always use low-moisture mozzarella rather than fresh mozzarella. Fresh mozzarella releases too much water and will make the bread soggy.
- Grating your own block of mozzarella is crucial. Pre-shredded cheeses are coated in anti-caking agents that prevent smooth melting.
- For extra savory depth, try adding a few pinches of red pepper flakes or finely chopped prosciutto into the crevices along with the cheese.
Storage
Refrigerator: 3 days — Wrap tightly in foil
Freezer: 1 month — Freeze fully assembled but unbaked, tightly wrapped in double foil
Reheating: Reheat in a 175C/350F oven covered with foil for 10-15 minutes until cheese is melted.
Troubleshooting
Bread completely falls apart into individual cubes
Cause: Scored the bread too deeply, severing the bottom crust entirely
Fix: Cannot be fixed structurally, but can be served as a tray of cheesy garlic croutons
Prevention: Place a wooden spoon handle on either side of the bread while cutting to act as a natural stopper for the knife
Cheese in the deep center is not melted
Cause: Foil wrap was too loose during the initial bake, failing to trap steam
Fix: Loosely cover the top with foil and return to the oven for 5 to 10 minutes
Prevention: Ensure the foil completely and tightly seals the bread during the first baking phase
Cultural Context
The pull-apart loaf, often referred to as savory monkey bread or crack bread, became a popular American staple for tailgates and holiday gatherings in the late 20th century. It combines the visual spectacle of rustic artisan baking with the familiar, beloved flavor profiles of Italian-American garlic bread.
