Add the peeled garlic cloves, olive oil, and rosemary to a small pan. Cook over low heat until the garlic is soft and deep golden (about 20–30 minutes). To check if it’s ready, pierce a clove with a toothpick—it should slide through effortlessly.
Transfer the garlic confit to a bowl and mash it until smooth. Add the softened butter, a pinch of salt, chopped parsley, and chilli flakes. Mix until well combined.
Spread the garlic butter generously over the halved multigrain loaf.
Top with a generous layer of mozzarella and cheddar cheese.
Bake at 180°C for 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Finish with extra parsley and chilli flakes, slice, and serve warm.
Cook it hands-free.
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