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Cheesy Garlic Pull Apart Bread with Herbs

Cheesy garlic pull apart bread is baked in a crosshatch-cut sourdough boule with garlic herb butter, mozzarella, and sharp cheddar. The foil-wrapped bake turns crisp at the edges, with melted cheese tucked into every section.
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Prep Time 10 minutes
Cook Time 28 minutes
resting 5 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the garlic herb butter
  • 0.5 cup butter unsalted, melted
  • 3 cloves garlic minced
  • 2 tbsp parsley fresh, chopped
  • 1 tbsp chives fresh, chopped
  • 0.5 tsp oregano dried
  • 0.25 tsp salt kosher
For the bread
  • 1 sourdough boule round, 16 oz
  • 6 oz mozzarella low-moisture, shredded
  • 2 oz sharp cheddar shredded

Equipment

  • 1 rimmed baking sheet

Method
 

Make the garlic herb butter
  1. Stir the melted butter, garlic, parsley, chives, oregano, and salt together in a small bowl.
Prepare and bake the bread
  1. Heat the oven to 375°F.
  2. Set a sheet of aluminum foil on a rimmed baking sheet.
  3. Cut the boule in a crosshatch pattern into 1-inch sections, stopping before you cut through the bottom crust.
  4. Set the bread on the foil and spoon the garlic herb butter into the cuts and over the top.
  5. Tuck the mozzarella and cheddar into the cuts, distributing them evenly.
  6. Wrap the bread loosely in the foil and bake for 15 minutes.
  7. Open the foil and bake for 10 to 15 minutes more, until the cheese is melted and the bread is crisp at the edges.
  8. Let the bread rest for 5 minutes before serving.

Notes

For even flavor, work the garlic herb butter into the cuts before tucking in the cheese. Refrigerate leftovers for up to 3 days; freezing is not recommended because the bread is best fresh. For a dairy-free variation, use plant-based butter and dairy-free shredded cheese.