Pull-Apart Garlic Bread
Tender and tasty, this Pull-Apart Garlic Bread is a delicious finger food recipe to serve with a dipping sauce or simply as a side!
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.