Preheat your oven to 180°C (350°F).

In a microwave-safe bowl, melt the unsalted butter for about 30 to 50 seconds until fully liquid.

While the butter cools, crush the garlic cloves and finely chop the parsley. Combine them in a bowl with the melted butter and a pinch of salt.

Slice the sourdough bread diagonally, creating a diamond pattern without cutting through the bottom.

Spread the garlic butter mixture into each cut and add grated mozzarella cheese.

Wrap the loaf in aluminum foil and bake for 15 minutes.

Unwrap the loaf and add any leftover mozzarella cheese on top, bake for another 5 to 7 minutes.

Allow the bread to cool for about 5 minutes before serving.