Ingredients

• 1 ½ cups Water, at room temperature (360 g)
• 2 tsp Active Dry Yeast
• 3 ¼ cups Artisan Bread Flour (430 g) plus more for dusting
• 2 tsp Salt

• ½ cup Unsalted Butter (1 stick)
• 1 Tbsp Garlic Powder
• 1 tsp Salt
• 2 Tbsp chopped Parsley, divided
• ¼ cup grated Parmesan
• 2 cups shredded Mozzarella

• Marinara Sauce

Instructions

1. In a large mixing bowl, stir together water and yeast. Let stand for 5 minutes until foamy. Add flour and salt and stir until a shaggy dough forms and all the flour is moistened. 

2. Cover bowl and let dough rest at room temperature for 30 minutes. 

3. After the rest, perform a set of stretch and folds: with damp hands, grab one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat three more times, for a total of four folds. 

4. Let the dough rest for 30 minutes and repeat the stretch and fold process two more times, with 30-minute rests in between. 

5. After the final fold, cover the dough tightly and refrigerate overnight. 

1. Line a baking sheet with parchment paper and lightly grease with nonstick spray. 

2. Remove dough from the fridge. Perform one more set of stretch and folds, then turn dough out onto a lightly floured surface. Shape into a tight ball and place onto the prepared baking sheet.

3. Lightly dust the top with flour and let rest at room temperature for about 30 minutes while preheating oven to 475°F. 

4. Score dough using a sharp knife or bread lame with three diagonal slashes across the top.  

5. Place in the oven and immediately reduce the temperature to 450°F. 

6. Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped. Let the bread cool completely before assembling. 

1. Preheat oven to 375°F. Using a serrated knife, cut the cooled loaf diagonally into 1-inch slices, being careful not to cut all the way through. Rotate the loaf a quarter turn and slice again to create a crosshatch or diamond pattern. 

2. In a small bowl, combine Parmesan, mozzarella and 1 tablespoon parsley. Set aside. 

3. In another bowl, mix melted butter with garlic powder, salt and remaining 1 tablespoon parsley. 

4. Line a baking sheet with a large piece of foil and lightly grease it with nonstick spray. Place the cut loaf in the center of the foil. 

5. Drizzle melted butter mixture between the slices, letting some of it coat the crust. Then gently separate the cut pieces and stuff the cheese mixture into all the cracks. 

6. Completely wrap the bread in foil and bake for 25–30 minutes, or until heated through and the cheese is melted. Unwrap and bake uncovered for an additional 5–10 minutes, until cheese is bubbly and the top is golden and crisp. 

7. Transfer to a serving platter or cutting board and serve immediately. 

1. The loaf can be baked up to 2 days in advance. Once fully cooled, wrap tightly in plastic wrap or a zip-top bag and store at room temperature until ready to assemble. 

2. Feel free to use any combination of tender green herbs in the filling—parsley, chives, green onion or rosemary all work beautifully.