Garlic Pull Apart Bread
This Pull Apart Garlic Bread is one of my favorite ways to make garlic bread! Soft, pilowy dough is dipped in a rich, savory garlic herb butter, then layered with freshly grated parmesan cheese and mozzarella cheese.
Garlic Pull Apart Bread
Description
This Pull Apart Garlic Bread is one of my favorite ways to make garlic bread! Soft, pilowy dough is dipped in a rich, savory garlic herb butter, then layered with freshly grated parmesan cheese and mozzarella cheese.
Ingredients
Dough
- 1/2 cup water, warmed to 110F
- 1/2 cup whole milk, warmed to 110F
- 2 1/4 teaspoons instant yeast
- 1 tablespoon honey (or granulated sugar)
- 3 1/4 cups bread flour
- 1 large egg
- 4 tablespoons unsalted butter, softened
- 1/4 cup Greek yogurt
- 3/4 teaspoon salt
- 1 teaspoon dried rosemary, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Garlic Butter
- 8 tablespoons unsalted butter, melted
- 1 tablespoon dried parsley
- 2 teaspoons dried rosemary, finely chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 garlic cloves, minced (or 2 teaspoons minced garlic)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Cheese Layer
- 1/2 cup mozzarella cheese, shredded
- Freshly grated parmesan cheese
Instructions
1. In the bowl of a stand mixer fitted with the dough hook attachment, add warm water and warm milk, instant yeast and honey (or sugar). Allow the mixture to sit for 2-3 minutes while you measure the remaining ingredients. This is not necessary, since you are using instant yeast, but I like to ensure the yeast is working. The mixture will be frothy on the surface and have a yeast smell to it. Add in the flour, egg, Greek yogurt, softened butter, salt, rosemary, garlic and onion powder.
Knead the mixture for 5 minutes on medium-low speed.
Transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray, or drizzle with olive oil. Cover the bowl with plastic wrap.
2. First Rise. Allow the dough to rise for 1 hour in a warm place.
3. When the dough is almost done rising, prepare the garlic butter mixture. In a medium sized bowl, add melted butter, parsley, rosemary, oregano, thyme, minced garlic, and garlic and onion powder.
4. Divide and Layer. Punch the dough down and divide into 20 roughly equal pieces.
Dip 10 pieces in the garlic butter mixture and layer in the bottom of a parchment paper lined 9×5 inch baking pan.
Add freshly grated parmesan cheese (roughly 3 tablespoons), and ¼ cup shredded mozzarella cheese.
Dip remaining 10 pieces of dough in the garlic butter mixture and arrange on top.
Add ¼ cup shredded mozzarella cheese and roughly 3 tablespoons parmesan cheese on top.
5. Preheat oven and allow bread to rise. Preheat oven to 350F. Allow the bread to rise while the oven preheats. This will take roughly 15 minutes. You do not need to cover the dough.
6. Bake in 350F preheated oven for 25-30 minutes, or until the bread is golden brown on top. In the last 5 minutes of baking, add a fresh sprinkle of mozzarella cheese on top of the bread. This will create melty pockets of mozzarella cheese. The mozzarella cheese that was added before baking gets golden and crisp. I like the contrast of both textures of cheese in the bread.
Keep an eye on the bread as the cheese can get darker on top. You may need to cover with aluminum foil, loosely in the last 5-10 minutes of baking. The internal temperature of the bread should measure 190F when it is done baking.
7. Serve and enjoy!
