400g sourdough bloomer

100g butter

1 garlic clove, crushed

100g shredded mozzarella

2 tbsp roughly chopped parsley, plus extra to serve

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  1. Heat the oven to gas 6, 200˚C, fan 180˚C. Put the bread on a baking tray lined with non-stick baking paper. Cut lines into the bread diagonally 2cm apart, about three-quarters into the depth of the bread, then turn and repeat diagonally so you have a criss-cross diamond pattern.
  2. Put the butter, garlic, 70g mozzarella and the parsley in a mixing bowl and season well. Stir together until well combined, then use a teaspoon to spoon in between the lines of the bread, pulling them apart slightly to get the mixture into the crevices. Sprinkle over the remaining mozzarella and bake, covered loosely in foil, for 15 minutes, then remove the foil and bake for another 3 minutes. Scatter with a little extra parsley to serve.

Ingredients from the One Stop Range

One Stop Unsalted Butter

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