Cheesy Garlic and Herb Pull-Apart Bread
Golden, buttery and impossibly soft, this pull-apart loaf is layered with fragrant herbs, roasted garlic and melted cheese for a rich, savoury centre. Each slice peels away in fluffy, tender pieces, making it perfect for sharing.
How long will it take?
1 hour 45 minutes
What’s the serving size?
Serves 6
What do I need?
- 250 mL warm milk
- 2 tsp caster sugar
- 7 g dried yeast
- 500 g plain flour
- 1½ tsp salt, divided
- 3 tbsp olive oil, divided
- 1 whole garlic bulb
- 80 g unsalted butter, softened
- 2 tbsp fresh Italian parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp freshly ground black pepper
- 150 g mozzarella, grated
- 50 g Parmesan, grated
How do I make it?
- In a small bowl combine warm milk, sugar and yeast. Set aside for 5-10 minutes, until frothy.
- In a large bowl mix flour and 1 tsp salt. Add the yeast mix and 2 tbsp olive oil, then bring together to form a soft dough. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Oil a bowl lightly, then place dough in bowl, cover and set aside in a warm place for 45-60 minutes, or until doubled in size.
- Meanwhile, heat oven to 180C. Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil and roast for 30 minutes or until soft. Cool slightly, then squeeze out the cloves and mash with a fork.
- In a bowl combine softened butter, garlic, parsley, dill, chives, salt, and pepper.
- Punch down the dough and roll out into a large rectangle, about 30x40-centimetres. Spread the herb butter evenly over the surface, then sprinkle with mozzarella and Parmesan.
- Cut the dough into strips, stack them loosely and arrange upright in a greased loaf tin. Cover and let rise for 20-30 minutes, until puffed.
- Bake at 180C for 3-40 minutes or until golden brown and cooked through.
- Allow to cool slightly before serving warm.
