A savory and aromatic garlic herb sourdough bread stuffed with a flavorful filling, perfect as an appetizer or side dish to complement any meal.

1 large round sourdough bread loaf

1/2 cup unsalted butter, melted

4 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup cooked spinach (optional)

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Preheat your oven to 375°F (190°C).
Slice the top off the sourdough bread loaf, setting it aside as a 'lid.'
Hollow out the inside of the bread, leaving about 1-inch thick walls around the edge to create a bread bowl.
In a bowl, mix together the melted butter, minced garlic, parsley, thyme, rosemary, salt, and black pepper.
Brush the garlic herb butter mixture generously over the hollowed-out bread and inside the lid.
Sprinkle the shredded mozzarella cheese, grated Parmesan, and cooked spinach (if using) into the hollowed-out bread, layering evenly.
Place the lid back on top of the bread loaf.
Wrap the entire loaf in aluminum foil and place it on a baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the bread is crispy and the cheese is melted.
Remove the foil and bake for an additional 5-10 minutes for a golden-brown top.

Spinach is optional and can be omitted based on preference.
For a spicier kick, add a pinch of red pepper flakes to the garlic herb mixture.
Serve immediately for the best taste and texture.