Pull-Apart Garlic Bread
Who doesn’t enjoy finger foods especially when there’s a sporting event or simply a friendly gathering? When I go to restaurants with family or friends, I always enjoy sampling different menu items because everybody can order a different one and share them with each other.
There are so many popular finger food items to choose from like Nachos, Coconut Shrimp, Bruschetta, Samosas, Chicken Fingers, Focaccia, Cheese Sticks, and so on… There’s another one that is incredibly easy to make and the flavors are just awesome… Pull-Apart Garlic Bread! It’s a lovely recipe to make for a party, sporting event or simply as a side.
The first delicious step we have to make for this recipe is the Garlic Herb Butter! The way I make it, it’s not just garlic… it also has a beautiful mix of herbs. This is my go-to garlic butter and when I cook a steak, I like to put a slice of this deliciousness on top. It’s the same recipe I use when I make Garlic Shrimp, Garlic Bread, etc.
Many home cooks like to buy a loaf of bread, cut a crisscross shape into it, spread some garlic butter on top and transfer it to the oven. I prefer making my own bread because it tastes sooo f-a-n-t-a-s-t-i-c! Of course it takes a little longer to make but I can guarantee you that this will be the best Pull-Apart Garlic Bread you’ve ever made!
Another big difference when making your own bread is it can be stuffed with a combination of mozzarella cheese and garlic butter – yeah, more of that butter please! When you take a bite of one of these little guys, not only is there garlic butter on top but inside as well… it’s a double delight!
When it’s time to serve them, another plus is having some dipping sauce. It can be pizza sauce (I’ll be posting my recipe soon) or Marinara Sauce. Either one is a great accompaniment for this recipe.
Either for pasta night, a get together with friends or simply enjoying a sporting event on TV, this Pull-Apart Garlic Bread is the perfect finger food to enjoy. It’s packed with so many flavors, you’ll be trying to find an excuse to make it more often…
Bon Appétit!
Here are several more delicious finger food recipes for you to enjoy…
– Zucchini Sticks
– Homemade Pretzels
– Easy Baba Ghanoush
– Baked Chicken Drumettes and Wings
– Easy Falafel
– Crab Artichoke Pepper Dip
and for even more bread recipes, click on this link… Recipe Category • Bread
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Pull-Apart Garlic Bread
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Ingredients
GARLIC BUTTER
- 1/2 cup (1 stick) butter, softened
- 1 tbsp. fresh parsley, finely chopped tips & tricks
- 1 tbsp. chives, finely chopped tips & tricks
- 1 tbsp. fresh rosemary, finely chopped
- 2 tsp. garlic, pressed
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
DOUGH
- 2 1/4 tsp. (1/4 oz./7g) dry active yeast
- 1 cup lukewarm whole milk (between 105ºF to 110ºF)
- 1 tbsp. honey tips & tricks
- 2 3/4 cups unbleached all-purpose flour (3/4 cup reserved on the side), plus more for work surface
- 1 tbsp. garlic powder
- 1/2 tsp. ground Himalayan sea salt
- 1/4 cup unsalted butter, soften
- 1 large free-run egg
- 1/2 cup Parmesan cheese, grated and divided
- 1 tbsp. olive oil, or as needed for bowl and hands
- 3/4 cup Mozzarella cheese, cut into small pieces or as needed
- 1 egg wash (free-run egg mixed with 1 tsp. milk)
Directions
GARLIC BUTTER
- In a mixing bowl, combine all the ingredients; stir until well blended.
- Scoop the mixture onto the center of some wax paper and gather the sides to compact the butter. Fold one side over and form a log, tightening it up. Roll it up to the other side and twist the ends tight. To prevent it from opening, fold the ends under.
- Chill until it hardens, about 2 hours.
DOUGH
- In the bowl of a stand mixer, add yeast, lukewarm milk and honey. Let it sit for 15 minutes or until foamy.
- Meanwhile, in a medium bowl, add 2 cups flour (reserve ¾ cup on the side), garlic powder and salt; whisk until well combined and set aside.
- Add unsalted butter, egg and ¼ cup Parmesan cheese to the yeast mixture. Using a dough hook attachment, mix the ingredients well.
- Add the flour mixture and process on low speed for 3 minutes. Add 1 tbsp. reserved flour at a time to the bowl, mixing well after each addition, until the dough clings around the hook and pulls away from the sides. Increase the speed to 4 and knead for 4 minutes.
- With oily hands, form dough into a ball by pulling under and transfer to a lightly greased bowl with olive oil. Cover loosely with a clean dish towel and let rise in a warm, draft-free spot like the oven (temperature off) until it doubles in size, about 1 ½ hours.
- When rising time is up, punch dough and transfer to a lightly floured work surface. Sprinkle flour on the dough and form a ball by pulling under.
- Using a bench scrapper, cut the dough ball in half (sprinkle on more flour if needed) and cut each half in half. Form a ball with each piece. Cut each ball in half and each of them in half again, pulling under and forming a ball – in total, 32 balls are needed for this recipe.
- Preheat oven to 375ºF
- Place a small ramekin dish upside down in the center of a lightly greased 12-inch deep dish pizza pan; set aside.
- Working with one ball at a time, flatten it out to about 2 ½-inches around and place a piece of mozzarella cheese in the center followed with a small piece of hard garlic butter. Gather the edges together making sure the stuffing mixture is well covered and tightly pinch it closed.
- Transfer to the prepared pizza pan, leaving a small space in between. Cover and let it proof for 30 minutes.
- In a small bowl, combine egg and milk; beat well and set aside.
- Brush the egg wash on the dough balls after the rising time is up.
- Transfer to the preheated oven and bake for 30 minutes.
- Meanwhile, melt the garlic butter.
- Remove from the heat and brush on a generous amount of melted butter. Evenly sprinkle on the remaining ¼ cup of Parmesan cheese.
- Return to the oven and bake for 3 minutes or until the cheese is somewhat melted.
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