1. Preheat oven to 200C fan forced (220C conventional).
2. Cut the sourdough lengthways and crossways,three-quarters of the way through the loaf,creating a cubed effect. Each cube should be about 2.5cm as a rough guide,and take care not to go all the way through to the bottom of the loaf.
3. Line a baking tray with baking paper and place your prepared sourdough loaf on top. Spread the butter generously between the slices – no need to be precise,bits and blobs of it anywhere and everywhere simply add to the appeal.
4. Using your hands,gently pull apart the bread to push the shredded cheeses into the slices and crevices – again anywhere and everywhere is wonderful. Give the loaf a light dousing of pepper.
5. Add the mozzarella in between the slices and season very generously with the remaining pepper. If you feel it needs more,adjust to your taste. Drizzle with olive oil and lightly cover the bread in foil.
6. Bake for 20 minutes then remove the foil and cook for an additional 5-8 minutes or until the tops appear crisp and the mozzarella is bubbling. Serve warm and with extra pepper if you love a bit of bite.
*I happened to have some smoked butter lurking in the back of the fridge and used it with glorious effect so if you can get your hands on some,it is well worth the effort.
If you like this recipe try myCacio e pepe gnocchi with parmesan crisps orCacio e pepe spaghetti and meatball pasta bake.
What is cacio e pepe?
Find more of Katrina Meynink's recipes in theGood Food New Classics cookbook.
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