Buca di Beppo® Garlic Bread & Garlic Bread With Mozzarella Get the mints ready. The secret to recreating Buca di Beppo's garlic bread starts with using the right kind of bread and lots of fresh garlic...so you'll want to find a freshly baked loaf of focaccia in your market's bakery, and cut it in half through the middle using a large serrated kniefe. The better the foccacia, the better your garlic bread will turn out. The garlic cloves are sliced very thin using a sharp knief and a steady hand. Arrange these slices over the top of the generously buttered bread. (Add shredded mozzarella first if it's that version of the garlic bread you're making.) Then, just make sure you each consume at least one slice when the lightly brown garlic bread comes out of the oven so that everyone's bread is equally stinky. 1 loaf focaccia bread 1/2 cup salted butter, softened 3 tablespoons grated Parmesan cheese 2 cups shredded mozzarella, for the mozzarella version 6 cloves garlic, thinly sliced 1 teaspoon dired oregano . Slice focaccia bread in half through the middled and spread approximately 1/4 cup of the softened butter on the faces of each half of the loaf. Sprinkle about 1 1/2 tablespoons of Parmesan cheese over the butter on each half. If you are making the mozzarella version, sprinkle 1 cup of the mozzarella cheese on the face of each half of foccacia. Skip this step for the plain version. Arrange about 3 cloves of sliced garlic on each face of the bread, and then spinklw about 1/2 teaspoon of dried oregano over the top of each half. Bake bread on a baking sheet for 10 - 12 minutes or until top begins to brown. Slice and serve. Serves 8