Pull Apart Garlic and Herbs Bread

Few things are as inviting as the aroma of freshly baked bread, and this Pull-Apart Garlic and Herbs Bread takes it to the next level. Bursting with the earthy goodness of herbs and the savory punch of garlic, this recipe transforms a simple loaf into a centerpiece of flavor. Perfect for pairing with soups, pastas, or as a stand-alone treat, it’s a guaranteed crowd-pleaser that’s as fun to eat as it is delicious.

Ingredients

The dough

• 20 g fresh yeast (or the equivalent amount of dry yeast)
• 3 tbsp butter (45 g), room temperature
• 1 egg
• 1 cup milk
• 2 1/2 cups all-purpose flour
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp fresh rosemary, chopped (or 2 tsp dried)

The filling

• 100 grams butter, soft 
• 1 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tbsp fresh parsley, chopped (or 2 tsp dried)
• 2 - 3 garlic cloves, minced or pressed, 
• 1/4 tsp salt
• 1 cup grated parmesan

Topping

• 1 tbsp butter, melted
• Flaky salt

Equipment

• Cast Iron Bread Pan

Instructions

1. Warm up the milk to about 98°F/37°C.
2. In a bowl, crumble the yeast and mix with the milk until dissolved.
3. Add flour, salt, egg, rosemary, garlic powder and butter. Mix with a stand mixer until the dough until the dough pulls apart from the sides of the bowl; add more flour if needed.
4. Cover with a kitchen towel and let it rest for about 60 minutes until doubled in size.
5. Prepare the filling. In a bowl mix all ingredients except the parmesan until combined. 
6. Place dough on a lightly floured work surface. Divide it into 12 equal-sized pieces.
7. Using our hands or a rolling pin, flatten each into a circle that’s about 4-5 inches in diameter.
8. Spread about 1 tablespoon of filling on each circle using a spatula and then sprinkle with parmesan.
9. Fold the dough circles in half and line them inside a greased cast iron loaf pan with the round side up. 
10. Put the lid on the bread pan and let it rest for about 60 minutes.
11. After 50 minutes, preheat the oven to 350°F (180°C).
12. Bake until golden brown, about 50 minutes. 
13. Brush with melted butter for topping and sprinkle with flaky salt.
14. Let the bread cool for a few minutes but serve while still warm.

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