Use a serrated knife to slice the bread diagonally into even sections without cutting all the way through, then rotate and repeat to create a crosshatch pattern.

Melt the butter in a saucepan and mix in the garlic powder, then brush the mixture thoroughly into all the cuts of the bread so it soaks in evenly.

Stuff shredded mozzarella, parmesan, and chopped parsley into every opening, making sure the cheese is distributed throughout the loaf.

Wrap the bread tightly in foil and place it on the baking sheet to help the cheese melt evenly without drying out.

Bake the wrapped bread until heated through and the cheese has melted fully inside the loaf.

Uncover the top and continue baking until the edges are golden and slightly crisp while the cheese remains soft and gooey.

Remove from the oven and serve immediately while warm with marinara sauce for dipping.