Garlic Herb Pull Apart Bread
May 30, 2024 by Kimberly
Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread.
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TOTAL TIME
2 hrs + 50 min
SERVES
10 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread. This bread is not only delicious but also incredibly fun to eat, making it a hit at parties and family gatherings.
Serve this mouthwatering Garlic Herb Pull Apart Bread as an appetizer at your next party or alongside a big salad. It’s also perfect for dipping into soups and stews, or simply enjoy it on its own. The combination of herbs and garlic makes every bite a delightful experience.
To store your leftover Garlic Herb Pull Apart Bread, wrap it tightly in aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven to bring back its fresh-baked taste and texture.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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LET’S MAKE A PIECE OF HAPPINESS
Garlic Herb Pull Apart Bread
- Total Time: 2 hours 50 min
- Yield: 10
Description
GOOD TO HAVE ON HAND
- baking pan (I used a 28x8cm / 11”x3” loaf pan)
- large bowl
- measuring cup
- plastic wrap (or kitchen towel)
- small bowl
- sharp knife
- cutting board
- garlic press
- rolling pin
Ingredients
- 600 grams all-purpose flour
- 42 grams fresh yeast
- 2 tsp sugar
- 2 tsp salt
- 50 milliliters oil of your choice (I used cold-pressed rapeseed oil)
- 350 milliliters lukewarm water
- 5 garlic cloves
- 30 grams fresh herbs (I used thyme, oregano, basil, rosemary & parsley)
- 125 grams soft butter
- salt & pepper
Instructions
- For the dough, mix flour, sugar, and salt in a large bowl. In a measuring cup, measure out the lukewarm water, crumble in the fresh yeast, and stir until the yeast dissolves. Add the yeast water and olive oil to the flour-sugar-salt mixture and mix until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and set aside for 10 minutes.
- With a wet hand, grab one side of the dough, lift it up, and fold it into the middle. Repeat with the other three sides. Let the dough rest for another 10 minutes, then repeat the folding process and let the dough rise, covered, for 1 hour.
- Meanwhile, prepare the filling. Finely chop the herbs and peel the garlic cloves, then either finely chop them or use a garlic press. In a small bowl, mix the softened butter, herbs, garlic, salt, and pepper into a paste and set aside (do not refrigerate, the butter should remain spreadable). Prepare the baking pan by either greasing it with a bit of butter or lining it with parchment paper, and set aside.
- After the dough has risen for an hour, perform one final round of folding and let it rise, covered, for another hour.
- Turn the dough out onto a clean, lightly floured surface and roll it out into a rectangle about 1/2” thick. Spread the butter-garlic-herb paste evenly over the dough. Cut the dough into strips about 8cm / 3” wide. Fold each strip like an accordion and place them upright in the baking pan with the buttered side facing up. Repeat with all the strips, pressing the dough snugly into the pan. Preheat the oven to 200°C / 392°F. Bake the dough for about 30 minutes. Serve warm or let cool. And now enjoy this piece of happiness 🙂
Notes
The calorie information may vary depending on the product used, country and region.
- Passive Time: 2 hours 30 min
- Cook Time: 20 min
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This is my own mistake, so I cant comment on the actual recipe but perhaps to warn others where fresh yeast is not available. The fresh vs dry active yeast ratio is something like 3:1. I ended up using about 3x the correct amount of yeast in the dough because I matched the amount and, as you can imagine, the texture and taste were less than ideal. For this recipe, if you use active dry yeast, I think you would need 4½ teaspoons or 1½ tablespoons.
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