Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.

Place the loaf of bread on a cutting board. Using a sharp bread knife, make diagonal cuts about 1 inch apart across the top of the bread, being careful not to cut all the way through to the bottom. Rotate the loaf and make diagonal cuts in the opposite direction, creating a crosshatch pattern.

In a small bowl, mix the melted butter, minced garlic, parsley, salt, and black pepper until well combined.

Gently pull apart the bread sections and use a spoon or pastry brush to drizzle the garlic butter mixture into the cracks, ensuring it gets deep into the bread.

Stuff the shredded mozzarella and grated parmesan into the cracks, making sure the cheese is evenly distributed throughout the loaf.

Wrap the entire loaf in aluminum foil, sealing it tightly to prevent the bread from drying out. Place it on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Then, carefully unwrap the foil to expose the top of the bread and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the bread is golden.

Remove from the oven, sprinkle with extra parsley for garnish, and serve immediately. Enjoy!