Sourdough Garlic Rosemary Pull-Apart Bread (Edit recipe)

24 recipes
|
17 followers

If you are ready for a show-stopper, you’re going to fall in love with this sourdough garlic rosemary pull-apart bread. It’s everything you want in a pull-apart bread – soft and airy inside, crisp and golden outside, with a hint of garlic, fresh rosemary, and savory cheese in every bite. Whether you serve it warm with dinner, as an appetizer, or just tear into it with some soup, it’s bound to disappear fast.

Share

Save

Original Recipe

PREP TIME

40 minutes

COOK TIME

50 minutes

INGREDIENTS

16

Serves: 12

Ingredients

For the dough:

180 grams Milk, warm
50 grams Butter, Unsalted - Kerrygold, soft
120 grams Sourdough Starter, Homemade, very active
350 grams All Purpose Flour
1 Tbsp Cane Sugar
1 whole Egg
1 tsp Salt

For the filling:

6 Tbsp Butter, Unsalted - Kerrygold
2 Tbsp Parsley, fresh, chopped
1 Tbsp Rosemary, Fresh, chopped
2 cloves Garlic, minced
.25 tsp Salt
40 grams Parmesan Cheese, fresh, grated
40 grams Mozzarella, fresh, shredded

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the bowl of a stand mixer, combine all the ingredients. Mix on low-medium for 10 minutes. The dough should come together and off the sides of the bowl
Cover the bowl and let stand at warm room temperature for 4 hours or until visibly risen
Preheat the oven to 350˚F (180˚C).
On a lightly floured surface, divide the dough into 12 equal pieces. Shape each piece into a flat disk.
Mix together all the filling ingredients. Divide the cheese mixture evenly across the 12 dough disks of about 5" diameter. Gently spread the mixture on the dough disks.
Grease a 9"x5" loaf pan.
Fold each dough disk in half and transfer them to the loaf pan, standing up.
Bake the pull-apart bread for 50 mins or until internal temperature measures about 190˚F (88˚C).
Carefully remove the pull-apart bread from the loaf pan. It is best served while it's still warm.

Notes

for best results, make sure your sourdough starter is very active
you can also use other types of cheeses for the filling or omit them entirely
you can brush the top of the pull-apart bread with melted butter or an egg-wash

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	1 g
Carbohydrates:	17 g
Protein:	4 g
Cholesterol:	5 g
Sodium:	259 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.