Roasted Garlic Pull-Apart Bread with Mozzarella Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C). Slice the tops off the garlic heads and have the foil ready. Soften the butter to room temperature so it blends easily with the roasted garlic.

Measure out the cheese and chop the parsley. If you're using a bread knife, make sure it's sharp for clean slices through the crust without crushing the loaf.

Instructions

Roast the Garlic

1. 1Roast the Garlic
   Heat the oven to 400°F (200°C). Slice the tops off the 2 whole heads of garlic to expose the cloves. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Wrap each head tightly in aluminum foil. Place on a baking sheet and roast for 45 minutes, until the cloves are deeply caramelized and tender when pierced with a knife. Let cool slightly, then squeeze the soft roasted garlic cloves into a small bowl.
   Look for The garlic is done when the cloves are golden, soft, and release a sweet aroma.
   Tip Roast the garlic up to 3 days ahead; store in the refrigerator.
2. 2Make the Garlic Butter
   In the bowl with the roasted garlic, add the softened butter, remaining 1/2 tsp salt, black pepper, chili flakes, minced garlic, and chopped parsley. Mash with a fork until well combined and smooth. The mixture should be spreadable.
   Look for The butter is ready when it is creamy and flecked with herbs and spices.
   Tip If the butter is too firm, let it sit at room temperature for a few minutes.

After 45 minutes, the garlic cloves should be deeply golden, soft, and fragrant. When you squeeze the head, the cloves should slide out easily.

The butter mixture should be smooth and spreadable, with the roasted garlic fully mashed in. This is the flavor foundation, so taste it and adjust the salt if needed.

Assemble the Bread

3. 3Assemble the Bread
   Cut the bread loaf into 1-inch thick diagonal slices, but do not cut all the way through — leave the bottom intact so the slices stay attached. Spread the garlic butter generously between each slice, making sure to coat both sides. Place the bread on a baking sheet lined with foil.
   Look for The bread should be well coated but still hold its shape.
   Tip Use a serrated knife to slice the bread without crushing it.
4. 4Add the Cheeses
   Stuff the shredded mozzarella and grated parmesan between the slices, pressing gently to fill the gaps. Sprinkle any remaining cheese over the top. The bread should look generously loaded with cheese.
   Look for Every cut should be filled with cheese; some may spill over the top.
   Tip Use whole milk mozzarella for the best melt and stretch.

The bread should be sliced but still connected at the base, with butter and cheese generously stuffed between each slice. The top should be covered with cheese, and the loaf should look plump and inviting. Make sure the cheese is evenly distributed so every piece gets a good amount.

Bake and Broil

5. 5Bake the Bread
   Bake the assembled bread at 400°F (200°C) for 10 minutes, until the cheese is melted and the bread is warmed through. Then switch the oven to broil and broil for 3 minutes, watching closely, until the cheese is bubbling and blistered in spots and the bread edges are deeply golden and crisp.
   Look for The cheese is bubbling and browned, and the bread sounds crackly when tapped.
   Tip Broil times vary; keep an eye on it to avoid burning.
6. 6Serve Hot
   Remove the bread from the oven and let it rest for 2 minutes. Slice through the crunchy crust into individual batons, pulling apart to reveal the gooey cheese pull. Serve immediately while hot and melty.
   Look for The crust crackles as you slice, and the cheese stretches in long ribbons.
   Tip Serve on a warm platter to keep the cheese gooey longer.

After baking, the cheese should be melted and the bread warm. After broiling, the cheese should be bubbling and blistered, with deep brown spots. The crust should crackle when you press it. Let it rest for 2 minutes before pulling apart — the cheese will be molten and stretchy.

Common mistakes

A common mistake is cutting all the way through the bread, which makes it fall apart when serving. Instead, leave the bottom crust intact so the slices stay connected.

Another pitfall is over-broiling — the cheese can burn quickly, so watch it closely during the final 3 minutes. Also, don't skip roasting the garlic; raw garlic won't give the same sweet, mellow flavor.

How to tell it’s done

The bread is done when the cheese is fully melted and bubbling, with browned spots from the broiler. The bread edges should be deeply golden and crisp to the touch.

If you insert a knife into the center, it should come out hot and the cheese should be molten. The internal temperature of the bread itself is not a safety concern, but the cheese should be hot throughout — about 165°F (74°C) if you want to check.