I’ve seen a lot of different types of pull apart breads on Pinterest lately and I’ve really wanted to have a go at it. I decided to adapt the dough recipe I use all the time and was pleased because it turned out really well. I left it to prove for quite a while and so it rose a lot. In the end the outside had a nice crispy crust and the inside was very soft and airy.
It might take a while to make, but the patience really pays off!
Pull apart garlic bread
2 1/2 tsp dried yeast
1 C warm water
1 tsp sugar
2 1/2 C high grade flour
1/4 tsp salt
2 Tbsp extra virgin olive oil
50g melted butter
1 tsp crushed garlic
1 Tbsp chopped parsley
grated parmesan cheese (optional)
Place the sugar and yeast in a small bowl with the warm water. Stir and set aside for 10 minutes or until the mixture froths. Place the flour and salt into a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a dough forms.
Knead on a lightly floured surface for 5 minutes until smooth and elastic, adding more flour if necessary.
Place in a clean, lightly oiled bowl, cover with a tea towel and leave to rise for about 1 1/2 hours in a warm spot. The dough should double in size.
Pull small pieces of the dough off, roll into rough balls (they don’t need to be smooth or even) and place in a lightly oiled pan. The balls should be touching but they don’t need to be pushed together. Leave it to prove for another hour and they should fill the pan.
Combine the melted butter, crushed garlic and chopped parsley. Pour over the bread, reserving a few teaspoons to use after baking.
Sprinkle parmesan cheese over the top – as much as you want.
If you want your bread to be really soft, and you have time, you can leave it to prove further – another hour or so.
Preheat the oven to 200 degrees Celsius. Cook for around 15-20 minutes until the top is golden and crispy. Pour the remaining butter mixture over the top for a nice shiny finish.
When cool enough to touch, you can remove it from the pan and enjoy!