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  • 1 crusty loaf
  • 1 ball mozzarella
    grated
  • 3 tbsp of finely grated parmesan
  • 2 tsp of chopped rosemary
  • 2 cloves garlic
    crushed
  • 100g butter
    softened plus extra for brushing

    Method

    • step 1

      Heat the oven to 190C/fan 170C/gas 5.
      Cut slashes into the top of the bread so you end up with a cross hatch pattern.

    • step 2

      Mix all the other ingredients in a bowl and season.
      Stuff the mix into the gaps in the top of the loaf, pushing down well until all filled.

    • step 3

      Put on a large sheet of foil and brush with more butter.
      Bake for 20-30 minutes until crisp, golden and oozy. Serve hot.

    Authors

    Janine Ratcliffe Portrait
    Janine RatcliffeFood director
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