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Pull-Apart Garlic Mozzarella Loaf

125 min4 servingsEasy

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Pull-Apart Garlic Mozzarella Loaf
A pull-apart garlic loaf with a molten mozzarella channel running through the middle. One rise, one bake, and the delivery app stays closed.
0

Shared by a CookEase Chef

Recipe Details

Prep45m
Cook20m
Chill60m
Total125m
Servings: 4
Difficulty: Easy
Per serving: 1/4 of the loaf
903
Calories
0g
Protein
0g
Carbs
0g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
cheesybreadpullapartbreadgarlicbreadcomfortfood
SAVED FROMTikTok · @cookease_recipesView Original

Ingredients

Dough

  • 1cupWarm water(110 degrees Fahrenheit)
  • 2 ¼tspActive dry yeast(one standard packet)
  • 1tbspSugar(to feed the yeast)
  • 2 ½cupAll-purpose flour(plus more for kneading)
  • 2tbspOlive Oil(extra virgin)
  • 1tspSalt

Filling

  • 2 ½cupMozzarella cheese(shredded, low-moisture)

Garlic Butter

  • 4tbspUnsalted butter(melted)
  • 3cloveGarlic(minced finely)
  • ⅓cupParmesan cheese(grated)

Dip

  • 1cupMarinara sauce(warmed for serving)

Garnish

  • to tasteFresh parsley(finely chopped)

Instructions

The Dough

  1. 1 Combine warm water, yeast, and sugar in a bowl; let sit for 5 minutes until frothy.
  2. 2 Stir in flour, oil, and salt until a shaggy dough forms.
  3. 3 Knead on a floured surface for 5-7 minutes until smooth and elastic.
  4. 4 Place in an oiled bowl, cover, and let rise for 60 minutes in a warm place.

Assembly & Baking

  1. 1 Preheat oven to 425°F (220°C).
  2. 2 Divide dough in half. Roll each into a 10x6 inch rectangle.
  3. 3 Place on a baking sheet, leaving a small gap between the two halves.
  4. 4 Pile the shredded mozzarella into the center channel between the loaves and sprinkle across the inner edges.
  5. 5 Bake for 15-20 minutes until golden brown and cheese is bubbling.
  6. 6 Cut each loaf crosswise into thick pull-apart slices while hot, keeping them nestled together.
  7. 7 Whisk melted butter, garlic, and parmesan; brush generously over the baked loaves.
  8. 8 Optional: garnish with fresh parsley and serve with warm marinara.
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Chef's Notes & Tips

Tip 1 of 3

Ensure the water is at 110 degrees Fahrenheit to properly activate the yeast without killing it.

Tip 2 of 3

The dough should be smooth and elastic after kneading.

Tip 3 of 3

Keep the loaves nestled together after slicing to maintain the pull-apart structure.

Pull-Apart Garlic Mozzarella Loaf | CookEase