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Garlic Parmesan Pull-Apart Bread
4.2 from 63 votes

Garlic Parmesan Pull-Apart Bread

Garlic Parmesan Pull-Apart Bread consists of small dough balls infused with garlic and herb olive oil, layered in a tube pan and baked to create a bread with a soft interior and flavorful crust. The dough includes Parmigiano-Reggiano cheese for a cheesy note, and the topping oil blends fresh herbs and garlic for aromatic richness. The bread pulls apart easily, making it ideal for sharing.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Course: Bread

Ingredients

GARLIC AND HERB INFUSED OLIVE OIL:
  • ½ cup extra virgin olive oil Mazola® brand
  • 2 tablespoons fresh herbs rosemary, oregano, thyme, sage, chives, basil, minced
  • 2 tablespoons minced fresh Italian flat-leaf parsley
  • 2 cloves garlic minced, fresh
  • ½ teaspoon salt
DOUGH:
  • 4-1/2 cups all-purpose flour
  • 1 cup Parmigiano-Reggiano grated
  • 2 instant yeast Fleischmann's® RapidRise™ brand, packages
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups milk 120° to 130°F, very warm
  • 1 egg lightly beaten
  • ¼ cup extra virgin olive oil Mazola® brand

Instructions

    Cup of Yum
  1. For infused oil: Combine olive oil, herbs, garlic and salt in a small bowl and set aside.
  2. Combine flour, Parmigiano-Reggiano ,undissolved yeast, sugar and salt in mixing bowl. Add milk to flour mixture and mix on low speed for 1 minute.
  3. Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
  4. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball. Cover; let rest for 10 minutes.
  5. Lightly flour a work surface. Using hands, pat dough into a 10x12-inch rectangle, approximately 1-inch thick.  Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls.
  6. Dip dough balls into olive oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom.
  7. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  8. Line a baking sheet with foil and place the tube pan on the baking sheet. This will protect your oven in case any oil drips out of your tube pan. Bake at 350°F for 25 to 30 minutes or until done.
  9. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.