This post may contain affiliate links. Please read my privacy policy.
Amazing pull-apart bread loaded with cheese and garlic herb butter, this homemade bread is so good you just can't stop eating. This recipe is easy, fool-proof and novice baker friendly.
Garlic, herbs and cheese all piled into pizza dough and after baking it, this garlic herb and cheese pull apart bread is simply divine. If you love ham, you can try ham and cheese loaf, which is also sinfully good!
The recipe is adapted from Chew Town, and it’s a must try if you love homemade bread.
Besides the fun part of peeling each section of bread from the golden loaf, the bounty of fresh ingredients brought such vibrancy to the dish.
I made some alterations to the recipe, such as changing up the cheeses.
I had plenty of Italian cheeses stashed away for the perfect recipe, so parmesan, asiago and romano it was.
I also added thyme.
To cut down on the prep time, I used freshly made pizza dough from my local grocers.
Not the boxed kind, but the one the store makes and packages.
If yours doesn’t carry it, sometimes pizza restaurants sell their dough as well, so it never hurts to ask if you have a favorite pizza place.
For serving, I opted for a bowl full of zesty marinara sauce.
I made sure it was filled with lots of roasted garlic and herbs to match the ingredients already nestled in this Garlic Herb and Cheese Pull Apart Bread.
Frequently Asked Questions
This recipe is 1616 calories per loaf.
What To Serve With Garlic Herb And Cheese Pull Apart Bread
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Garlic Herb and Cheese Pull Apart Bread
Ingredients
- 1 pound (500g) fresh pizza dough
- 1 tablespoon unsalted butter, room temperature
- 2 cloves garlic, minced
- 1/3 cup parsley, chopped
- 1/3 cup basil, chopped
- 1/4 cup rosemary leaves, chopped
- 1 teaspoon thyme leaves
- 1 cup shredded Italian cheeses , parmesan, asiago, romano
Instructions
- On a lightly floured surface, roll out the pizza dough to a size of 20 x 10 inches (50 cm x 25 cm). Evenly spread the butter over the dough.
- Evenly spread the herbs and cheese over the buttered dough, then gently press the ingredients into the dough.
- Cut the dough into squares that fit into a long, thin loaf pan coated with nonstick spray and lined with parchment paper. Stack the pieces and arrange the dough vertically in the pan. Don’t worry if some ingredients fall out; just sprinkle the excess over the dough once the pan is filled.
- Cover the pan with foil and let it sit for 20 minutes while preheating the oven to 375°F (190°C).
- Uncover the pan and bake the bread for approximately 55 minutes, or until it is golden on top. Remove the bread from the pan and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve cooked this garlic bread for my family today and I must tell you they were all amazed. Thanks for taking your time to post this recipe.
Thank you for sharing this wonderful sounding recipe with us! I can almost taste it now! I make a weekly batch of Whole Grain Artisan refrigerator Bread Dough to use during the week and I think I found another use for it!
What size pan did you use? I have a 4″X15″ bread pan that I can use, will I need to add more dough, etc. for that size pan?
Thank you again for sharing this recipe and have a wonderful weekend.
Hi there! I used Mario Batali’s 13″x4″x2″ baking dish. It’s narrower and more shallow than a traditional bread pan, so you will definitely need more bread. I would venture to guess that you’ll need almost twice as much. I hope you enjoy the recipe!
This sounds amazing!!! I keep whole grain artisan bread refrigerator dough ready all the time, I use it almost daily for something and make a new batch weekly. I think I found another use for it! I may have to make this for dinner tonight to go with our soup!
What size pan did you use? I have a 4″ X 16″, would that work or would I need to use more dough?
Thank you for sharing this recipe, you are a wonderful lady to share your talents so freely with all of us!
Have a great weekend!