Description
This Garlic Herb and Cheese Pull-Apart Bread recipe is a flavorful and interactive bread that’s perfect for sharing. Soft, cheesy, and infused with fresh herbs and garlic, it’s baked to a golden perfection with pull-apart pieces that make it both fun and delicious to eat. Ideal as a savory snack, side dish, or appetizer, this bread combines simple ingredients to create a mouthwatering homemade treat.
Ingredients
Scale
Dough Ingredients
- 500g plain flour
- ½ tbsp dried yeast granules
- ½ tbsp salt
- ½ tbsp sugar
- ½ tsp bread improver
- 325ml water (room temperature)
- ½ tbsp olive oil
Filling and Topping
- 1 garlic clove, crushed
- â…“ cup chopped parsley
- â…“ cup chopped basil
- ¼ cup chopped rosemary leaves
- 1 tbsp butter
- 200g grated Philly and tasty cheese
Instructions
- Prepare the Dough: In a large bowl, combine the flour, dried yeast, salt, sugar, and bread improver. Add half of the water and mix, gradually incorporating the remaining water until the ingredients come together to form a dough ball.
- Knead the Dough: Transfer the dough onto a floured surface, add the olive oil, and knead it well until it becomes smooth and elastic. Add extra flour if the dough is too sticky.
- First Rise: Place the dough back in the bowl, cover it with plastic wrap and a tea towel, then let it rise in a warm spot for 1 to 1.5 hours or until it has doubled in size.
- Shape the Bread: After rising, punch down the dough and divide it in half. Roll each half into a rectangle approximately 50cm by 25cm in size. Spread ½ tbsp butter over each rectangle, then evenly sprinkle the crushed garlic, chopped parsley, basil, rosemary, and grated cheese over the surface.
- Cut and Stack: Cut each rectangle into strips matching the height of your loaf tins. Stack these strips on top of each other, then cut them into squares the width of the loaf tins. Grease or line your loaf tins, and arrange the squares vertically, stacked side by side. Cover the tins and allow the dough to proof for 30 minutes.
- Bake the Bread: Preheat your oven to 190°C (375°F). Remove the plastic wrap from the loaf tins and bake the bread for about 55 minutes or until the loaves turn golden brown. Let the bread cool in the tins for 10 minutes before serving it warm for the best pull-apart experience.
Notes
- Ensure your water is at room temperature to properly activate the yeast without killing it.
- If you don’t have bread improver, you can omit it, but it helps with dough elasticity and rise.
- Feel free to substitute the herbs with your favorite fresh or dried herbs for variation.
- Use a good melting cheese like mozzarella or a blend to achieve the perfect gooey texture.
- Allow the bread to cool slightly before pulling it apart to prevent the cheese from burning your fingers.
