Bubble Bread Recipe

Prepare garlic butter

In a small bowl, mash the 4 garlic cloves with a pinch of salt using the flat of a knife or a microplane. Stir the mashed garlic into the 6 tbs softened butter until evenly combined. Fold in 2 tablespoons finely chopped parsley, 1 teaspoon cracked black pepper, and 1/4 tsp red pepper flakes (if using). Set aside.

Slice the baguette

Preheat oven to 375°F (190°C). Place the baguette on a cutting board. Using a serrated knife, make parallel diagonal cuts across the top of the baguette about 1/2 inch apart, cutting nearly all the way through but leaving the bottom intact so the loaf stays in one piece (do not slice all the way through). Then make perpendicular cuts the same way so the loaf is scored into a checkerboard of pockets roughly 1 to 1.5 inches square.

Spread butter into pockets

Use a small knife or offset spatula to spread or dab the garlic butter into each cut and pocket, working the butter into the interior as deep as you can so the flavor penetrates the loaf. Reserve about 1 tablespoon of butter for the top.

Fill with cheeses

Crumble the 4 oz Gorgonzola and distribute it evenly into the pockets, stuffing small pieces into many pockets rather than a few big ones. Then tuck shredded or small pieces of the 8 oz mozzarella into remaining pockets so the cheeses are evenly dispersed throughout the loaf.

Top and oil

Brush the exterior of the loaf lightly with 1 tablespoon olive oil (this encourages crisping). Dot the reserved tablespoon of garlic butter over the top and sprinkle 2 tablespoons grated Parmesan evenly over the loaf.

Bake

Place the stuffed loaf on a foil-lined baking sheet or in a cast-iron skillet. Bake in the preheated 375°F oven for 15–20 minutes, until the cheeses are melted and the top is golden and crusty. If the top is browning too slowly, broil on high for 1–2 minutes while watching carefully to avoid burning.

Finish

Remove from oven and let rest 2–3 minutes so cheeses set slightly. Sprinkle with extra chopped parsley (1 tbs) and additional grated Parmesan (1 tbs).

While the bread is baking, make the red sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in the 14 oz crushed tomatoes and 1 tsp tomato paste. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer gently for 10–12 minutes to thicken and let flavors meld, stirring occasionally. Taste and adjust seasoning. If using, stir in torn fresh basil leaves just before serving.

Transfer warm sauce to a small serving bowl or pour into a shallow dish for dipping alongside the hot bubble bread.