Pull Apart Garlic Cheese Bread
Equipment
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 silicone spatula or wooden spoon
- 1 sharp bread knife
- 1 Cutting board
- 1 pastry brush
- 1 9x5-inch loaf pan or 8x8-inch baking dish
- 1 sheet of aluminum foil
- 1 Oven mitt
Ingredients
- 450 gram bread dough store-bought or homemade; thawed if frozen
- 120 gram unsalted butter melted
- 4 clove garlic minced
- 120 gram mozzarella cheese shredded
- 60 gram cheddar cheese shredded
- 30 gram parmesan cheese finely grated
- 15 gram fresh parsley finely chopped
- 3 gram salt fine
- 1 gram black pepper freshly ground
- 1 gram red pepper flakes optional
- 15 milliliter olive oil for greasing the pan
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease the loaf pan or baking dish with olive oil.
- In a small mixing bowl whisk together the melted butter, minced garlic, salt, black pepper, red pepper flakes, and half of the chopped parsley.
- On a lightly floured surface cut the bread dough into 20–24 equal bite-sized pieces.
- Place the dough pieces in the large mixing bowl and pour the garlic butter mixture over them, tossing gently to coat every piece.
- Add the mozzarella, cheddar, and half of the parmesan cheese to the coated dough pieces and gently fold until evenly distributed.
- Transfer the coated dough pieces into the prepared pan, arranging them in an even layer without pressing them down too firmly.
- Sprinkle the remaining parmesan cheese evenly over the top of the dough in the pan.
- Cover the pan loosely with aluminum foil and let the dough rest and rise at room temperature for 10 minutes.
- Bake the covered bread in the preheated oven for 15 minutes.
- Remove the foil and continue baking for another 8–10 minutes, or until the top is golden brown and the center pieces are cooked through.
- Remove the pan from the oven and let the bread rest for 5–10 minutes before serving.
- Garnish with the remaining chopped parsley and serve warm so the cheese is soft and pull-apart pieces separate easily.
Notes
For best results, ensure the dough is slightly risen and puffy before baking so the bread becomes light and tender rather than dense, and avoid overbaking, which can dry out the edges while the center is still soft. If using store-bought pizza or bread dough, bring it fully to room temperature to make cutting and rising easier. You can vary the flavor by adding chopped cooked bacon, caramelized onions, or switching cheeses like provolone or fontina, and if the top browns too quickly, re-cover it loosely with foil. Leftovers reheat well when wrapped in foil and warmed in a low oven, which helps revive the soft, gooey texture without burning the crust.
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