Description
This cheesy pull-apart garlic bread features soft, pillowy homemade dough filled with aromatic roasted garlic butter, fresh herbs, and a generous layer of melted mozzarella and Parmesan cheese. Perfect for family dinners, entertaining guests, or enjoying alongside soups and salads, this bread pulls apart easily and delivers warm, gooey, garlic-filled bites in every piece.
Ingredients
Scale
- 500 g all-purpose flour, the foundation for your dough
- 21 g fresh yeast, for a tender crumb and rich flavor
- 1 tsp sugar, activates the yeast
- 1.5 tsp salt, enhances all the flavors
- 300 ml warm water, between 35-38°C (95-100°F) for proper yeast activation
- 2 tbsp olive oil, adds richness to the dough
- 2 small bulbs garlic, or use less if you prefer a milder garlic flavor
- 100 g butter, softened to room temperature
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp grated Parmesan, adds a sharp, nutty bite
- 200 g grated mozzarella, for melting, stretchy cheese
- Salt and black pepper, to taste for the garlic butter filling
- Optional toppings, extra melted butter and fresh parsley for brushing, red pepper flakes, or fresh rosemary or thyme
Instructions
- Activate the Yeast: Crumble the fresh yeast into a bowl with the warm water and sugar, stirring gently. Let it sit for about 5 minutes until it becomes foamy and fragrant, indicating the yeast is alive and ready to work.
- Mix the Dough: In a large bowl, combine the flour and salt. Pour the foamy yeast mixture into the center, add the olive oil, and mix until a shaggy dough forms.
- Knead Until Smooth: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, using the heel of your hand to push and fold. The dough is ready when it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise at room temperature for 60-90 minutes until roughly doubled in size.
- Make the Garlic Butter: Finely chop the garlic cloves and mix them into the softened butter along with the fresh parsley, Parmesan, salt, and pepper until the mixture is creamy and well combined.
- Roll Out the Dough: Turn the risen dough onto a lightly floured surface and roll it into a rectangle roughly 40 x 25 cm (16 x 10 inches) with an even thickness of about 1 cm.
- Spread and Layer: Spread the garlic butter mixture evenly across the dough, leaving a small border around the edges. Sprinkle the grated mozzarella over the garlic butter in an even layer.
- Cut and Arrange: Using a sharp knife or pizza cutter, cut the rectangle into squares or strips about 5 cm (2 inches) wide. Arrange these pieces in a loaf pan or on a baking sheet, nestling them close together so they'll pull apart easily but still stay connected.
- Second Rise: Cover the assembled bread with a clean kitchen towel and let it rest for 25-30 minutes at room temperature until the pieces are slightly puffy and nearly doubled.
- Preheat and Bake: Preheat your oven to 180°C (350°F). Place the pan or sheet in the center of the oven and bake for 25-30 minutes until the bread is golden brown on top and the cheese is melted and bubbling around the edges.
- Finishing Touch: While the bread bakes, prepare a mixture of melted butter and fresh parsley. Once the bread comes out of the oven, brush this mixture over the top for extra shine and flavor.
- Cool and Serve: Let the bread rest on the pan for about 5 minutes before gently pulling the pieces apart and serving while still warm.
- Prep Time: 2 hours
- Cook Time: 30 minutes