GARLIC AND ROSEMARY PULL APART LOAF

Posted By: Emily
August 18th, 2024

Serves: 1 Loaf
Total Time: 4 Hours * Active Time: 50 Minutes
Courtesy of: Greg

Ingredients

DOUGH

  • 2 Teaspoons Yeast
  • 1 Tablespoon Sugar
  • 3/4 Cup Whole Milk
  • 3 Tablespoons Butter
    • Softened to Room Temp
  • 1 Egg
  • 2 1/3 Cup Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Rosemary
    • Chopped Finely

FILLING

  • 5 Tablespoons Butter
    • Softened
  • 1 Tablespoons Rosemary
    • Finely Chopped
  • 1 Tablespoon Parsley
    • Finely Chopped
  • 2 Cloves Garlic
    • Minced
  • 1/4 Teaspoon Salt
  • 3/4 Cup Shredded Parmesan and/or Mozzarella

Directions

DOUGH

  1. In the bowl of stand mixer, add yeast and sugar.

  2. Warm milk to approximately 110 degrees F. Pour on top of yeast/sugar mix, whisk to combine and loosely cover with clean towel for 5-10 minutes until frothy.

  3. In the bowl, add the butter, egg, flour, salt, garlic powder and rosemary. Beat on low speed for 3 minutes until dough is soft and combined.

  4. Continue to knead for an additional 5-10 minutes until soft and passes windowpane test

  5. Put the dough into a greased bowl and cover with plastic wrap and towel and let rise for 60-90 minutes.

FILLING + ASSEMBLY

  1. In a medium bowl, mix the butter, rosemary, parsley, garlic and salt. Set aside until ready to use.

  2. Punch down the dough, place on a lightly floured surface and divide into 12 equal pieces.
  3. Flatten each piece into a circle approximately 4 inches in diameter. These do not need to be perfect.
  4. Spread 1-2 Teaspoons of filling mixture onto each circle. Make sure to spread all the way to the edges.
  5. Sprinkle 1 Tablespoon of cheese onto each circle. Make sure to spread all the way to the edges.
  6. Fold the circles in half and line in the loaf pan, round side facing up.
  7. Cover with plastic wrap and allow to rise again for approximately 45 minutes.
  8. Preheat oven to 350 degrees.
  9. Bake until golden brown for approximately 50 minutes.
  10. Top with butter and flaky salt as desired.

Notes:
The filling clumped together the first time I made this, so I made sure to spread everything to the edge the next time.

Each circular round does not need to be sealed. In fact, it might help the cheese bubble out a little and be delicious.