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: 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.
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…😀
– Korean Beef Lettuce Wraps
– Zucchini Sticks
– Homemade Pretzels
– Egg Rolls
– Baked Chicken Drumettes and Wings
– Easy Falafel
– Gougères aka Cheese Puffs
– Caprese Skewers
– 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
Hover to scale
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 pink 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 tips & tricks
- 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; repeat. 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 rest of 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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