Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
Prepare the Loaf: Place the loaf of bread on a cutting board. Using a serrated knife, slice the bread lengthwise and crosswise, creating a diamond or grid pattern. Crucially, do not slice all the way through the bottom crust—the bottom should remain intact to hold the loaf together like a basket. Aim to slice about 3/4 of the way down.
Make the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, dried oregano, and salt. Mix until the butter is smooth and all ingredients are evenly distributed.
Stuff the Butter: Gently pull apart the cuts in the loaf and use a spoon or spatula to stuff the garlic butter deep into the crevices. Be sure to evenly distribute the mixture, reaching the bottom and sides of the loaf.
Add the Cheese: Stuff the shredded cheese mixture liberally into all the cuts and slices in the bread. Don't be shy; overfilling is encouraged! Make sure some cheese is visible on top and sinking down into the center.
First Bake (Covered): Wrap the entire loaf loosely in aluminum foil. This step is important as it allows the cheese to melt and the flavors to steam into the bread without burning the top crust. Bake for 15 minutes.
Second Bake (Uncovered): Remove the foil. Increase the oven temperature to 375°F (190°C). Bake for an additional 5-10 minutes, or until the cheese is bubbling, melted, and the top pieces are golden brown and slightly crispy.
Garnish and Serve: Transfer the bread to a serving board. Garnish generously with fresh parsley. Serve immediately while the cheese is still hot and stretchy—the essential "pull-apart" moment is best experienced right out of the oven!
