1 large loaf sourdough bread (520g), filling
2 cups coarsely grated provolone cheese
¾ cup finely grated Parmesan cheese
75 g butter, melted
4 cloves garlic, crushed
1 tbsp finely chopped fresh rosemary
Salt and pepper, to taste
- Using a serrated knife, cut loaf crossways into 2cm-wide slices, about three-quarters of the way through, not to the base. Repeat process, cutting loaf lengthways into 2cm-wide slices.
- To make filling, combine all ingredients in a medium bowl. Mix well.
- Place an 80cm piece of foil onto a large oven tray. Place loaf in the centre. Spoon filling evenly over top, pushing mixture into cuts. Fold over foil to enclose.
- Cook in a moderate oven (180C) for 15 minutes. Remove from oven. Open foil and scrunch around the base of loaf. Return to oven. Cook for a further 20 minutes, or until loaf is crisp and cheese is melted. Stand for 5 minutes before serving.