Ingredients
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1 large sourdough boule or large loaf (about 1 pound)
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4–5 tablespoons unsalted butter, melted
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1 1/2 cups mozzarella cheese, grated
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2 tablespoons Everything But the Bagel seasoning blend (or favorite herb mix)
Instructions
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Preheat oven
Preheat oven to 375°F (190°C). -
Slice the bread
Using a bread knife, make deep slices across the loaf about 1 inch apart. Turn the bread and repeat in the opposite direction to create a checkerboard or grid pattern. Do not cut all the way through. -
Brush with butter
Melt the butter in the microwave (about 25 seconds) or in a small saucepan over low heat. Using a pastry brush, coat the loaf thoroughly — making sure butter reaches inside the cuts. -
Add cheese and seasoning
Sprinkle grated mozzarella evenly over the bread, pushing cheese into the grooves. Sprinkle the seasoning blend over the entire loaf. -
Bake covered
Wrap the loaf in foil and bake for 20 minutes. -
Bake uncovered
Open the foil and continue baking for 10 minutes, or until the cheese is melted, bubbly, and the crust turns golden brown. -
Serve
Serve warm and pull apart pieces by hand.
Notes
Best Bread to Use
Sourdough works best because of its sturdy crust and tangy flavor. French bread or ciabatta are also great alternatives. Avoid soft sandwich bread, which won’t hold its structure.
Make Ahead
Prepare the loaf in advance and refrigerate unbaked. Bake just before serving for the freshest, meltiest result — ideal for gatherings and potlucks.
Storage
Store leftovers tightly wrapped in foil or an airtight container in the refrigerator for up to 2 days.
Reheating Tip
Reheat in a 350°F oven for about 10 minutes to restore crispness. Avoid microwaving, which can make the bread soggy.
