Contributor: Baked by Joanna
When we found the recipe on Chew Town, we instantly knew it was a must-try.
Garlic, herbs and cheese all piled into pizza dough, it sounded magical, and after baking it, I was right.
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.
This Recipe Goes Well with:
Garlic Herb and Cheese Pull Apart Bread Recipe
Garlic Herb and Cheese Pull Apart Bread – AMAZING pull-apart bread that is loaded with cheese and garlic herb butter, so good you can’t stop eating!!
Adapted from Chew Town
Ingredients
- 1 pound fresh pizza dough (450 g)
- 1 tablespoon unsalted butter, room temperature (15 g)
- 2 cloves garlic, (minced)
- 1/3 cup parsley, chopped (80 mL)
- 1/3 cup basil, chopped (80 mL)
- 1/4 cup rosemary leaves, chopped (60 mL)
- 1 teaspoon thyme leaves (5 mL)
- 1 cup shredded Italian cheeses (parmesan, asiago, romano) (90 g)
Instructions
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On a lightly floured surface, roll out the pizza dough to 20 x10 inches. Evenly smear the butter over the dough.
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Over the buttered dough, evenly spread the herbs and cheese. Press the ingredients gently into the dough.
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Cut the dough into squares that fit into a long thin loaf pan that's been coated with nonstick spray and lined with parchment paper. Stack the pieces and line the dough vertically into the pan. Don't worry about the ingredients falling out some. Just sprinkle the excess over the dough after the pan is filled.
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Cover the pan with foil and allow to sit for 20 minutes, while preheating the oven to 375 degrees. F.
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Uncover the pan, and bake the bread for approximately 55 minutes or until the bread is golden on top. Remove the bread from the pan and serve.
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Brenda Millton
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.
StacyLV
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.
Joanna Meyer
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!
StacyLV
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!