- 1 round (about 1 pound) loaf bread (sourdough works well)
- 1/2 cup butter
- 1/4 tsp kosher salt (if butter is unsalted)
- 4 medium cloves garlic, minced very fine
- 1/2 tsp crushed red pepper flakes
- 1/4 cup minced fresh herbs (I used a combination of oregano and thyme)
- 1/4 cup minced green onion
- 2 cups finely grated cheese (use a combo of hard and soft cheeses, such as parmesan/pecorino romano and cheddar/fontina)
- Preheat the oven to 375 F.
- Slice the bread, taking care not to go all the way through to the bottom, into 1″ cubes (slice horizontally one way, then the other).
- Melt the butter in the microwave, then add the salt (if using unsalted butter), and garlic. Microwave again for 20 seconds.
- Stir in the crushed red pepper flakes, then use your fingers to separate the bread fingers and soak as much of the bread as possible with the butter. Try to distribute the garlic evenly as well, so as not to have it all in one location. I found the easiest way to do this was with my fingers, pouring directly into the bread, or using a spoon.
- Next, again using your fingers might be easiest, press the fresh herbs and green onion (reserving a big pinch of each for finishing) down into the crevices. Do the same with 1 cup of the cheese.
- Place the boule on a baking dish, and cover with foil. Bake for 15 minutes, then remove and top with the remaining cheese. Bake uncovered for another 10-15 minutes, or until the cheese is melted.
- Remove from the oven and serve immediately.