Cheesy Pull-Apart Bread

For the Bread

1 round or oval sourdough or Italian loaf (unsliced)

½ cup unsalted butter (melted)

3 cloves garlic (minced)

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

2 cups shredded cheese (cheddar, mozzarella, or a mix)

¼ cup fresh parsley (chopped)

½ tsp red pepper flakes (optional for spice)

For Dipping (Optional)

Marinara sauce

Ranch dressing

Prepare the Bread

Preheat Oven:
- Set the oven to 375°F (190°C).
Slice the Bread:
- Place the loaf on a cutting board. Using a sharp knife, make diagonal cuts about 1 inch apart, but do not cut all the way through the bottom. Repeat in the opposite direction to create a crosshatch pattern.

Make the Garlic Butter Mixture

Melt the Butter:
- In a small bowl, mix the melted butter with minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
Brush Between Slices:
- Use a spoon or pastry brush to drizzle the garlic butter mixture into the crevices of the bread.

Add the Cheese

Stuff with Cheese:
- Tuck shredded cheese into the slices of the bread, making sure to distribute it evenly.
Wrap in Foil:
- Place the loaf on a baking sheet and loosely wrap it in foil to prevent burning.

Bake

Bake Until Melty:
- Bake for 15 minutes in the preheated oven.
Unwrap and Crisp Up:
- Remove the foil and bake for another 5-10 minutes, or until the cheese is fully melted and the bread is crispy.

Serving Suggestions

Garnish:
- Sprinkle fresh parsley over the top.
Serve with Dipping Sauces:
- Pair with warm marinara sauce or ranch dressing for extra flavor.

Pro Tips

Extra Crispy Bread: Brush the crust with additional butter before baking.
Make Ahead: Assemble the bread a few hours in advance and refrigerate until ready to bake.
Custom Fillings: Add crumbled bacon, caramelized onions, or sun-dried tomatoes for extra flavor.