Begin by softening ½ cup of unsalted butter at room temperature until it's creamy. Mince 3 large cloves of garlic with a fine grater and mix them with the butter along with ¼ teaspoon of salt. Wrap the butter blend in wax paper to keep it fresh while you prepare the other ingredients.

Light a charcoal chimney starter with about 20-25 briquettes and let them ash over for 10-15 minutes until glowing to achieve a consistent heat of around 400°F.

Select a round Italian or sourdough bread that fits snugly in your Dutch oven. Slice the bread horizontally and vertically into bite-sized squares without cutting all the way through.

Generously apply the garlic butter mixture to the cut surfaces of the bread. Fill each slice with shredded mozzarella cheese, letting it overflow slightly.

Line the inside of your Dutch oven with parchment paper, place the prepared garlic bread inside, cover with the lid, and bake for 15-20 minutes.

Once baked, remove from heat and sprinkle chopped fresh parsley or basil on top for a pop of color. Serve warm.