Description
This Roasted Garlic Parmesan Herb Pull-Apart Bread is a flavorful and aromatic homemade bread featuring tender, buttery layers infused with roasted garlic, fresh herbs, and sharp Parmesan cheese. Perfect as a shareable appetizer or a savory snack, this pull-apart loaf offers an irresistible combination of soft pull-apart texture and rich garlic-parmesan taste.
Ingredients
Scale
Roasted Garlic
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
Assembly and Topping
- 6 tablespoons unsalted butter
- 1/2 cup finely grated parmesan cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic heads to expose the cloves, drizzle with olive oil, sprinkle with salt, then wrap in foil. Roast for 30-35 minutes until the garlic is soft and caramelized. Let cool, then squeeze out the roasted garlic cloves and mash them into a smooth paste.
- Prepare the Dough: In a small saucepan, warm the milk, water, and butter until the butter is melted and the mixture is warm but not hot (about 110°F/43°C). In a large bowl, combine flour, sugar, yeast, dried basil, oregano, rosemary, garlic powder, and salt. Add the warmed liquid and eggs, and mix until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6-8 minutes. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Shape the Dough: Punch down the dough and roll it out into a large rectangle about 12×9 inches. Spread the roasted garlic paste evenly over the dough. Melt 6 tablespoons of butter and brush it over the dough, then sprinkle evenly with grated Parmesan cheese.
- Cut and Layer: Cut the dough into strips or squares for layering. Arrange the pieces upright or stacked inside a greased 9×5-inch loaf pan allowing the edges to overlap to create a pull-apart effect.
- Second Rise: Cover the loaf pan and let the dough rise again for 30-45 minutes until puffy and nearly doubled.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown on top and cooked through. If the top browns too quickly, tent with foil.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack. Serve warm to enjoy the soft, buttery, garlicky pull-apart bread at its best.
Notes
- For a stronger garlic flavor, feel free to add extra roasted garlic to the topping.
- Use fresh herbs if available for a more vibrant aroma and flavor.
- Ensure milk and liquid mixture is not too hot to avoid killing the yeast.
- Brush the top with additional melted butter immediately after baking for a shinier crust.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
