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The trick with this recipe is to infuse the oil with the garlic.
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There are a couple of ways to accomplish this.
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Using a small skillet and over medium-low heat, heat the olive oil, butter, and garlic until butter melts.
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Make sure you add garlic to the cold pan and let it warm along with the oil and butter.
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Once butter is melted, reduce heat to low and let the oil/butter/garlic mixture cook for another 5 minutes.
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Make sure you do not brown the garlic.
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If it starts to brown, remove from heat alltogether and let sit for 5 minutes off-heat to further infuse the oil.
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You can also microwave the oil, butter, and garlic for 45 seconds to a minute to speed this up, but this doesn't give the mixture near the flavor as the skillet method.
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While oil infuses, cut loaf of bread length-wise so you have two long halves.
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Brush or spoon oil onto the cut-sides of the bread, making sure to cover all the way to the edges.
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It's okay to have some of the garlic from the mixture added as well, in fact it's preferred.
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Sprinkle the dry seasons on the loaves (basil, thyme, and chili).
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Salt and pepper the loaves.
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Spread the parm or romano cheese on both loaves (I've even used some mozzarela for the string effect).
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Bake incovered at 350 degress for 20 minutes or until cheese is completely melted and begins to brown.
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Slice in big chuncks and serve alongside your favorite pasta or lasagna.
