Garlic Butter Mozzarella Pull-Apart Bread

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Garlic Butter Mozzarella Pull-Apart Bread

 

Ingredients

Dough Ingredients
  • 100 ml warm milk (about 1/3 cup)
  • 100 ml warm water (about 1/3 cup)
  • 1 tsp dry yeast
  • 1 tsp sugar
  • 2 tbsp sunflower oil
  • 350 g flour (about 2 3/4 cups)
  • 1 tsp salt
  • 1 tsp butter
Garlic Butter Topping
  • 50 g butter (about 1/4 cup)
  • 2 tbsp fresh parsley finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp salt (for garlic butter)
  • Mozzarella cheese shredded

Method

Preparation
  1. In a bowl, mix warm milk, warm water, yeast, and sugar. Let it stand for 5 minutes until foamy.
  2. Add sunflower oil, flour, salt, and 1 tsp of butter. Knead until you have a soft, smooth dough.
  3. Cover the dough and let it rise in a warm place for 45 minutes, or until it doubles in size.
  4. Gently deflate the dough and shape it into a flat round on a lined baking tray. Let it rise again for 15 minutes.
  5. In the meantime, melt 50 g of butter. Mix it with parsley, minced garlic, and 1/2 tsp salt.
  6. Press deep indentations into the dough surface using your fingers.
  7. Spoon the garlic butter mixture into the holes and sprinkle generously with mozzarella cheese.
Baking
  1. Bake in a preheated oven at 180°C (about 350°F) for 20 minutes, or until golden brown and cooked through.
  2. Remove from the oven and serve warm.

Notes

Store leftovers in an airtight container for up to 2 days at room temperature. Reheat in the oven for a few minutes for the best texture. For a crustier outside, bake the bread a few minutes longer, keeping an eye on it to avoid burning. Consider adding grated Parmesan cheese or a sprinkle of red pepper flakes for an extra kick. You can also mix in other shredded cheeses like cheddar or gouda. If you don’t have parsley, try using fresh basil or oregano.

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