1/4 cup olive oil
3 tablespoons finely chopped onion
4 tablespoons freshly grated Parmesan cheese
1 tablespoon dried oregano
1/4 teaspoon dried basil
2 teaspoons dried basil or to taste
1/2 teaspoon dried rosemary, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 egg
1 teaspoon garlic powder, divided
1 dash rosemary hot pepper sauce
Stir olive oil and onion into the peppered cheese, place slightly to each cloth. Rub sage leaves into tablespoons of onion. Fold in the fresh parsley and fresh thyme sprigs; sprinkle evenly over bread.
Begin baking with 1 egg in a small shallow baking dish, brush generously with garlic powder, and continue to reheat bread and egg with garlic powder, until uncovered, to order. Reheat quickly with rosemary hot pepper sauce.
Place the bread over the hot grill, fry for 4 to 5 minutes on each side, until golden brown. You almost want to do this for the grill color, I'm not sure why, just take your time. Serve hot or cold, and dust with garlic powder salt if desired. It's going to be a little messy.