- Extra-Virgin Olive Oil
- Lots Of Garlic
- Parsley Italian Seasoning
You’ll need few but very important ones such as my extra-virgin olive oil any olive oil will do some butter lots of garlic parsley Italian seasoning and mozzarella. I like using fresh mozzarella and I like you know kind of cube it myself you can use shredded but that’s what I prefer doesn’t matter it’s not as it’s whole milk you are good to go and it could not be easier and simple the first thing. I’m going to work on is the kind of oil butter with garlic and herbs because this is really what’s going to infuse throughout the entire bread so in my little saucepan.I’m going to add my butter and my olive oil.I like doing a mixture of both because this way.I get the buttery flavor from the on from the butter obviously and it doesn’t over take the garlic and the herbs because if, you do too much butter I feel like it can be a little bit too buttery and it can overwhelm the flavors of the garlic or anything else you put in it so I’m going to set this aside.
I’m not going to turn it on just yet because.I want to add my garlic and parsley to my mini chop or I mean whatever you got you you’re a food processor or you can just chop it by hand of course this is just really easy and I’m just going to pulse it until it’s all really well chopped and then I’m going to add it to my little pan and bring it to a simmer I’m going to show you what it looks like when it’s there okay to my melted butter and oil I’m just gonna add my chopped parsley and garlic and I just want this to kind of all a simmer I don’t want this to turn any color or anything and I want to saute this for just a couple of minutes not very long at all I just want that garlic flavor to infuse through the butter in the oil so while that happens.
I’m trying to get it all out of here give it a good stir. I got my trusty wooden spoon give it a good stir and let that heat up with the garlic and the oil for just a couple of minutes and while that happens I’m going to talk to you a little bit about the bread now I prefer a nice sort of sturdy loaf for this whatever shape you want fine with me. I like it it’s nice and sturdy like a sourdough or something like that because it holds its shape a lot better and now you need to sort of cut this into the right shape just check on that that’s looking good now. I’ve got a serrated knife it’s really important when you’re using bread and you use a serrated knife what I like to do is kind of go on an angle and make my cuts but you see.
I know cheese I know garlic I know bread and I know butter and oil it’s gonna be phenomenal.I’m just gonna put it out there I’m just saying it’s you’re going to need a couple pieces of aluminum foil now that you have that ready you’ve got your garlic oil ready – my garlic oil. I’m going to add my Italian seasoning give that a stir it smells. I’m actually going to set this right here with patient do not take a pastry brush and you are going to just brush this butter and push it down the cracks of each one if you can help it because it really will carry this flavor through the entire thing it’s amazing okay this is looking about perfect set that aside and now with lots of patience.
5you need to stuff these little pieces like that with the mots and it is just smelling good you know what it feeling good but two pieces in there I mean why not life is short eat garlic bread so I say hey you’re getting greedy now I’m going back in putting more cheese okay but this is looking trying to make sure that it lifts leave any pieces out I don’t like to cut too low down here because that can cause the bread to fall apart a little bit and we don’t want that but if you’re feeling fancy I say put more cheese in there know that you need it because it’s going to be the light bulb okay this is what it should look like at this point now.
I’ve got aluminum foil underneath what I like to do and then I just like to kind of do that and I also have my oven preheated to 350 degrees at this point take another piece and just cover it up and I’m gonna pop this in there for about 15 minutes or so and then what I’m gonna do well I’ll show you what it’s there how about that it’s been about 15 minutes you can see this cheese is just starting to melt it smells fantastic now what I’ve done is I’m obviously taking off the top layer of the aluminum foil and I’ve also increased the heat to 375 in my oven gonna pop this back in for another 15 minutes or so or until you can tell that the cheese is completely melted it’s all crusty and delicious.