Pull Apart Garlic Bread
Equipment
- 2 large mixing bowls
- 1 Small mixing bowl
- 1 Wooden spoon or spatula
- 1 Whisk
- 1 pastry brush
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 9x5 inch loaf pan (or similar)
- 1 plastic wrap or clean kitchen towel
- 1 rolling pin (optional)
- 1 sharp knife or bench scraper
Ingredients
- 3 cup all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water about 43°C
- 2 tablespoon granulated sugar
- 1 teaspoon fine salt
- 3 tablespoon olive oil
- 4 tablespoon unsalted butter melted
- 4 clove garlic minced
- 3 tablespoon fresh parsley finely chopped
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon salt for garlic butter
- 1 ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 ¼ cup grated Parmesan cheese
Instructions
- In a small bowl combine warm water, sugar, and active dry yeast, stir, and let sit for 5–10 minutes until foamy.
- In a large mixing bowl mix flour and salt, then make a well in the center.
- Add olive oil and the foamy yeast mixture into the well and stir with a wooden spoon until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- While the dough rises, mix melted butter, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper in a small bowl and set aside.
- Once risen, punch down the dough gently and turn it out onto a lightly floured surface.
- Roll or pat the dough into a rough rectangle about ½ inch thick.
- Brush the surface of the dough generously with the garlic butter mixture.
- Sprinkle shredded mozzarella and grated Parmesan evenly over the buttered dough.
- Using a sharp knife or bench scraper, cut the dough into strips about 2 inches wide, then cut again to form 2x2 inch squares.
- Stack several dough squares loosely on top of each other and place them upright, cut side up, into the greased loaf pan, filling it from one end to the other.
- Cover the filled loaf pan loosely and let the dough rest for 15–20 minutes while you preheat the oven to 190°C.
- Brush any remaining garlic butter over the top of the stacked dough pieces.
- Bake in the preheated oven for 20–25 minutes or until the bread is puffed, golden brown, and the cheese is bubbling.
- Remove the pan from the oven and let the bread cool for 5–10 minutes before serving warm.
Notes
For best results, make sure the water is warm but not hot to avoid killing the yeast, and allow the dough to rise in a draft-free, comfortably warm spot so it doubles properly. If the top is browning too quickly during baking, tent the loaf loosely with foil for the last 5–10 minutes. You can customize the flavor by adding chili flakes for heat, swapping parsley for basil, or using a blend of cheeses. This bread is best eaten the day it’s made, but you can rewarm leftovers in a low oven wrapped in foil to restore softness. Serve it alongside pasta, soups, or salads, and let guests pull pieces apart at the table for a fun, shareable side.
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