This is a soft white loaf cut into deep slices, filled and topped with rich garlic butter and fresh parsley — exactly like the steaming, golden loaf in your photo.
Ingredients (serves 6–8)
Garlic Butter
- 100–120 g (7–8 Tbsp) unsalted butter, softened
- 4–6 garlic cloves, finely minced or grated
- 3–4 Tbsp fresh parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of chilli flakes or ½ tsp dried oregano
Bread
- 1 large soft white sandwich loaf or French-style loaf (homemade or store-bought, about 400–500 g)
- Optional: 50–80 g grated mozzarella or Parmesan for extra cheesiness
Method
- Make the garlic butter
Mix the softened butter, minced garlic, chopped parsley, salt and pepper until well combined. Taste and adjust seasoning. - Prepare the loaf
Place the loaf on a cutting board. Using a sharp serrated knife, make deep diagonal cuts about 2 cm (¾–1 inch) apart, going almost all the way through but keeping the bottom crust intact.
You can also make a second set of cuts in the opposite direction for a cross-hatch pull-apart style. - Fill the bread
Gently open the cuts and spread the garlic butter generously into every slit. Make sure it gets right down into the bread.
If using cheese, push a little into the cuts as well.
Spread any remaining garlic butter over the top of the loaf and sprinkle with extra parsley. - Bake
Preheat the oven to 180 °C / 350 °F.
Wrap the loaf loosely in foil (this keeps it soft and steamy) and place on a baking tray.
Bake for 12–15 minutes.
Unwrap the foil and bake another 5–8 minutes until the top is golden and the butter is bubbling. - Serve
Remove from the oven, sprinkle with a little more fresh parsley if desired, and serve immediately while hot and steamy.
Tips for the perfect result
- Soften the butter well so it spreads easily into the cuts.
- Don’t cut all the way through — the base holds the loaf together.
- For extra flavour, add a little grated cheese into the slits.
- You can prepare it ahead: fill the loaf, wrap tightly, and refrigerate for up to a day. Bake when ready (add a couple of extra minutes).
Enjoy your hot, garlicky, buttery bread!
