Sourdough Garlic Rosemary Pull-Apart Bread
Serves 12
15 mins prep
40 mins cook
240 mins Resting time
295 mins total
Learn how to make soft, flavorful sourdough garlic rosemary pull-apart bread - an easy, no-yeast recipe that is a real show-stopper.
For the dough:
For the filling:
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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.
