1 bread round of your choice IE sour dough, french

1 stick of butter melted

3 medium size tomatoes diced

1/4 to 1/2 cup of diced black olives

4 garlic cloves minced

1 8 oz package of fresh mozzarella cheese torn into pieces

1 8 oz package of fresh shredded parm

1 tablespoon fresh basil minced

1/2 tablespoon onion flake, garlic powder

1 teaspoon oregano, chili flake

pinch salt and pepper

1 bread round of your choice IE sour dough, french 1 stick of butter melted 3 medium size tomatoes diced 1/4 to 1/2 cup of diced black olives 4 garlic cloves minced 1 8 oz package of fresh mozzarella cheese torn into pieces 1 8 oz package of fresh shredded parm 1 tablespoon fresh basil minced 1/2 tablespoon onion flake, garlic powder 1 teaspoon oregano, chili flake

Preheat oven to 375

Take two pieces of foil, big even to fold and cover the entire loaf. Take them and lie in opposite directions and place bread on top. transfer to a cookie sheet so it's easy to place in the oven once made.

Take the bread round and cut slices about 1 inch apart across the entire loaf but not cutting all the way through. Just enough to leave about 1/4 of an inch towards the bottom.

Take the loaf and do the same thing in the opposite direction, as if making little squares throughout.

Stuff fresh mozzarella through out the squares in an even manor.
Mix melted butter, all herbs, and garlic in a bowl. Pore mixture through out bread round evenly. Add tomato and olive mixture and scoop evenly on top in-between the squares.

Add fresh parm on top and semi between the squares for equal coverage.

Fold foil and place in the oven for 15 minutes.

Turn oven off and put on the broiler. Open foil to expose most of the bread. Broil to golden brown about 5-7 minutes.

You can make a dip with about 1/4 cup of olive oil, 1/3 cup balsamic vinegar and teaspoon of chili flake.