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Soft And Cheesy Mozzarella Stuffed Bread

Soft and cheesy mozzarella stuffed bread with a dramatic crosshatch diamond grid that bakes into gooey, glossy melted cheese rivers. Golden-browned parmesan and herb butter soak deep into every cut for a pull-apart loaf with rich, creamy pockets.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

1 large round sourdough or boule loaf
  • 1 1 large round sourdough or boule loaf
3 cups shredded low-moisture mozzarella
  • 3 cup 3 cups shredded low-moisture mozzarella
½ cup cream cheese, softened
  • 0.5 cup ½ cup cream cheese, softened
4 tbsp butter, melted
  • 4 tbsp 4 tbsp butter, melted
4 garlic cloves, minced
  • 4 4 garlic cloves, minced
2 tbsp fresh basil, chiffonade
  • 2 tbsp 2 tbsp fresh basil, chiffonade
1 tbsp fresh oregano
  • 1 tbsp 1 tbsp fresh oregano
½ tsp red pepper flakes
  • 0.5 tsp ½ tsp red pepper flakes
¼ cup grated parmesan
  • 0.25 cup ¼ cup grated parmesan
marinara sauce for dipping
  • 1 marinara sauce for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and score the loaf
  1. Preheat the oven to 375°F and place a sheet pan inside while it heats.
  2. Score the bread in a crosshatch pattern, cutting into the top without cutting through the bottom.
Make the herb-garlic butter spread
  1. Mix the cream cheese into the melted butter, then stir in the minced garlic, basil, oregano, and red pepper flakes until combined.
  2. Spread the cream cheese-herb butter deep into every cut so it reaches the bottom channels.
Stuff and bake
  1. Stuff mozzarella between every cut, then sprinkle parmesan over the top to bronze as it melts.
  2. Wrap the loaf loosely in foil and bake for 15 minutes at 375°F, until the cheese begins to soften and settle.
  3. Unwrap and bake an additional 10 minutes at 375°F until the top is golden and the edges look glossy.
  4. Serve immediately with marinara sauce for dipping.

Notes

For the cleanest pulls, use low-moisture mozzarella and score deeply but never through the base so the melted cheese pools inside the loaf. Store leftovers in the refrigerator up to 3 days, reheating in a 350°F oven until warmed and soft (microwave can soften the crust). Freezing is not recommended because the cheese can weep when thawed. For a dairy-light swap, use reduced-fat cream cheese and part-skim mozzarella for a milder richness.