Wolf’s Steam Oven Stuffed Cheesy Bread
1 large Ciabatta loaf
1 stick of butter, melted
1/8 cup extra virgin olive oil
2 Tbsp. onion, minced
3 cloves garlic, grated
1-2 Tbsp. Edmond Fallot Dijon Mustard (It really is the best)
1 Tbsp. poppy seeds
2 Tbsp. curly parsley, chopped (plus extra for garnish)
6 oz. Italian blend cheese, grated
Mix the melted butter, olive oil, onion, garlic, Dijon, poppy seeds and parsley in a bowl.
Cut the bread diagonally, in both directions, making an X pattern across the bread. Do not cut all the way through the bottom of the loaf.
Spoon The mixture into the cross sections of the bread, doing your best to evenly distribute throughout the loaf.
Next, evenly distribute the grated cheese by stuffing into the cross sections of the bread, again doing your best to evenly distribute throughout the loaf.
Place the entire loaf on your Wolf Convection Oven baking sheet. (I line the sheet with parchment paper to make cleaning easier).
Place in the Convection Steam Oven on the middle rack. Select “Auto Steam Bake” for 20-25 minutes, until golden brown and the top layer of cheese begins to bubble.
Serve on a large platter, allowing everyone to pull apart the delicious bread.