Description - Step 2

Make the garlic butter

In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. The garlic should be translucent and aromatic. Remove from heat and stir in chopped parsley, dried oregano, grated parmesan, and salt. Mix well and set aside. 

Description - Step 3

Shape and fill the bread

For homemade dough: Punch down the risen dough and roll it out on a floured surface into a 12x15-inch rectangle. Brush generously with garlic butter, leaving a small border. Sprinkle evenly with mozzarella and cheddar cheese. Using a pizza cutter, cut the dough into 12-15 even rectangles. Stack the pieces and arrange them vertically in a greased loaf pan.

For store-bought bread: Using a sharp serrated knife, cut diagonal slices into the bread loaf about 1 inch apart, being careful not to cut all the way through the bottom. Turn the loaf and cut diagonally in the opposite direction to create a diamond pattern. Brush the garlic butter generously into all the cuts and over the top. Stuff shredded mozzarella and cheddar cheese into all the cuts.

Description - Step 4

Final rise and prepare for baking (for homemade dough only)

Cover the filled loaf pan with a clean towel and let the dough rise for another 30-45 minutes until puffy. Preheat the oven to 180°C. Brush the top with any remaining garlic butter and sprinkle additional mozzarella cheese on top.

Description - Step 5

Bake the bread

For homemade dough: Bake in the preheated oven for 25-30 minutes until golden brown on top and the internal temperature reaches 95°C. The cheese should be melted and bubbly.

For store-bought bread: Wrap the stuffed loaf loosely in aluminium foil and place on a baking sheet. Bake at 190°C for 15 minutes. Unwrap and bake for an additional 10 minutes uncovered until the bread is crispy and the cheese is completely melted.

Description - Step 6

Finishing touches and serving

Remove the bread from the oven and let it cool for 5 minutes before serving. This prevents hot cheese from burning tongues, while also allowing the bread to set slightly. If desired, brush with additional melted butter mixed with fresh parsley and garlic powder. Serve warm while the cheese is still gooey and stretchy.