Pull Apart Bread presents an elegant, communal loaf that breaks into soft, garlicky ribbons—an ideal centerpiece for a refined table. This version layers herb butter and melting cheese between pillowy dough for a dramatic, tactile experience. For a festive twist, explore the festive tree pull-apart version to inspire seasonal presentation.
Why Make This Recipe
- Effortless Yet Elegant: Simple assembly yields a show-stopping loaf that looks bespoke with minimal fuss.
- Minimal Ingredients: Pantry staples—dough, butter, cheese, herbs—combine into layered complexity.
- Impressive Flavor: Garlic, fresh herbs, and browned butter notes lift the bread above ordinary garlic loaves.
This recipe refines the classic by focusing on texture contrast: crisp, golden edges and tender, steam-softened centers. The layered assembly ensures flavor in every pull.
Ingredients:
Base
- 1 prepared pizza dough or 1 lb (450 g) store-bought sourdough-style dough — room temperature, relaxed for 20–30 minutes.
Sauce / Butter Spread
- 6 tbsp unsalted butter — melted and slightly browned for nutty aroma, cooled to warm.
- 3 cloves garlic — finely grated for even distribution.
- 2 tbsp fresh parsley — finely chopped.
- 1 tbsp fresh rosemary — finely chopped (optional).
- 1/2 tsp flaky sea salt — or to taste.
Topping
- 1 1/2 cups (150 g) grated mozzarella — shred finely for even melting.
- 1/4 cup grated Parmesan — for savory, umami depth.
- 1 tsp red pepper flakes — optional, for a subtle kick.
Precision notes: use room temperature butter if mixing with herbs cold, and finely grate cheese so it melts evenly. For an alternative cooking method, see the air fryer method.
How to Make Pull Apart Bread:
- Preheat the oven to 375°F (190°C). Line a deep baking dish or cast-iron skillet with parchment. Lightly oil the pan to promote crisping at the base.
- Mini-tip: Use a rimmed tray to catch any buttery overflow.
- Roll the dough into a roughly 12×16-inch rectangle on a lightly floured surface. The dough should yield gently under pressure and show a smooth, elastic surface.
- Sensory cue: the dough will feel supple and slightly tacky, not sticky.
- Stir the grated garlic and chopped herbs into the warm browned butter until homogenous. Brush a thin, even layer over the dough, leaving a 1/2-inch border.
- Mini-tip: Browning the butter adds a caramelized aroma that complements the garlic.
- Sprinkle a third of the mozzarella and half the Parmesan evenly across the buttered surface. Fold or stack layers: slice the dough into 6–8 strips, stack them, and place the stack vertically into the prepared pan to create pull-apart segments. Alternatively, cut into squares and layer in a loaf shape for more defined pieces.
- Sensory cue: the stacked dough should feel layered and slightly cool from the cheese.
- Brush the exposed tops with remaining butter mixture and scatter remaining cheeses and red pepper flakes. Press lightly so the layers adhere. Cover loosely and let rest for 15–20 minutes to relax and rise slightly.
- Mini-tip: A brief rest encourages an even crumb and better separation during baking.
- Bake for 25–30 minutes, until the top is deeply golden, cheese is bubbling, and edges crisp. For a deeper crust, finish briefly under the broiler—watch closely to avoid burning.
- Sensory cue: look for a toasty, amber color and a nutty aroma from the butter.
- Remove from oven and let the loaf rest 5 minutes. Garnish with an extra sprinkle of fresh parsley and flaky sea salt. Serve warm, pulling the pieces apart to reveal tender, cheesy layers.
- Mini-tip: Deglaze any sticky pan bits with a splash of white wine or stock to collect flavored drippings for serving.
How to Serve Pull Apart Bread:
Present the loaf on a warm wooden board or a shallow bowl lined with linen to catch crumbs. Surround with small ramekins of herb-infused olive oil, roasted tomato jam, or a silky roasted garlic aioli. Break the loaf into individual pulls at the table for a convivial, elegant moment; garnish with microgreens or shaved Parmesan for a refined finish.
How to Store Pull Apart Bread:
Cool completely at room temperature before storing to avoid sogginess. Keep loosely covered in foil or an airtight container for up to 2 days. For longer storage, freeze individual portions wrapped tightly in plastic, then foil, up to 1 month. To reheat, unwrap and warm at 300°F (150°C) until heated through and the crust re-crisped, or microwave briefly then finish under a broiler for 1–2 minutes.
Tips to Make Pull Apart Bread:
- Let the dough relax at room temperature for easier stretching and a finer crumb.
- Brown the butter gently until it smells nutty — this deepens aroma without burning.
- Use finely shredded cheese for uniform melting and clean pulls.
- Don’t overfill layers; moderate filling ensures distinct, tender segments.
- For crispier edges, bake in a cast-iron skillet or use a hot baking stone.
Variation (if any):
- Herb & Citrus: fold in lemon zest and thyme for a bright, aromatic profile.
- Decadent Truffle: finish with a light drizzle of truffle oil and shaved aged Parmigiano for luxurious depth.
- Cheddar & Chive: swap mozzarella for sharp cheddar and add snipped chives for a sharper flavor and attractive green flecks.
FAQs:
How long will Pull Apart Bread stay fresh?
Store at room temperature for up to 48 hours in a covered container, or freeze portions for up to 1 month to preserve texture and flavor.
Can I make this ahead of time?
Yes. Assemble the loaf, cover tightly, and refrigerate for up to 12 hours. Bring to room temperature before baking and allow an extra 5–10 minutes in the oven.
Can I use homemade dough?
Absolutely. Use a relaxed, well-fermented dough for the best flavor and texture. Stronger hydration doughs create a softer crumb; adjust handling gently.
What cheeses work best?
Blends of a mild, melty cheese (mozzarella) with a salty, aged cheese (Parmesan or Asiago) give the best melt and flavor contrast.
Conclusion
Pull Apart Bread balances simplicity with ceremony: a minimal ingredient list transformed into layers of warm, aromatic indulgence. The technique lends itself to many creative spins, from herb-forward variations to decadent truffle finishes. For inspiration and comparable approaches, visit Cheese and Garlic Crack Bread (Pull Apart Bread) – RecipeTin Eats and explore a fragrant, herb-forward take at Rosemary Garlic Pull Apart Bread – Sally’s Baking. Share your adaptations in the comments and tag a friend when you post—how would you make this dish your own?
Print
Pull Apart Bread
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant communal loaf that breaks into soft, garlicky ribbons, featuring layers of herb butter and melting cheese for a dramatic experience.
Ingredients
- 1 prepared pizza dough or 1 lb (450 g) store-bought sourdough-style dough — room temperature
- 6 tbsp unsalted butter — melted and slightly browned
- 3 cloves garlic — finely grated
- 2 tbsp fresh parsley — finely chopped
- 1 tbsp fresh rosemary — finely chopped (optional)
- 1/2 tsp flaky sea salt — or to taste
- 1 1/2 cups (150 g) grated mozzarella
- 1/4 cup grated Parmesan
- 1 tsp red pepper flakes — optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking dish with parchment.
- Roll the dough into a 12×16-inch rectangle on a floured surface.
- Stir the garlic and herbs into the warm browned butter and brush a thin layer over the dough.
- Sprinkle a third of the mozzarella and half the Parmesan on the buttered surface.
- Slice the dough into 6-8 strips, stack them, and arrange in the prepared pan.
- Brush with remaining butter mixture, scatter remaining cheeses and red pepper flakes, and let rest for 15-20 minutes.
- Bake for 25-30 minutes until golden and bubbly. Optionally broil briefly for a deeper crust.
- Let rest for 5 minutes before serving; garnish with parsley and flaky sea salt.
Notes
Allow the dough to relax at room temperature for easier stretching. Store leftovers properly to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg