Ingredients:

  • 2 large heads of garlic
  • 1 tablespoon olive oil
  • 1/2 cup (1 stick) unsalted butter, softened
  • Roasted garlic pulp (from 2 heads)
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf rustic sourdough bread (about 14 inches long)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top quarter off the garlic heads to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and bake for 30–35 minutes until soft and golden brown. Allow to cool slightly.
  2. Squeeze the soft, roasted garlic pulp into a small bowl. Add the softened butter, chopped parsley, thyme, salt, and pepper. Mash vigorously with a fork until the mixture is uniformly pale yellow and creamy.
  3. Slice the sourdough loaf lengthwise, ideally keeping the two halves connected at the hinge. Spread the entire surface of the cut sides of the bread liberally with the roasted garlic butter mixture.
  4. Place the buttered loaf halves (cut-side up) onto a baking sheet lined with foil. Sprinkle evenly with the grated Parmesan cheese and mozzarella, if using.
  5. Bake in the 400°F (200°C) oven for 12–15 minutes.
  6. Switch the oven setting to Broil (Grill). Watch very closely! Broil for 1–2 minutes until the cheese is bubbly and the edges of the bread are deeply golden brown and crispy.
  7. Remove from the oven. Slice completely through the loaf and serve immediately while piping hot.