Homemade Garlic Pull-Apart Bread with Mozzarella

A pull-apart loaf of garlic herb bread with melted cheese stretching between the layers, next to a sprig of fresh rosemary on a wooden board.

Homemade Garlic Pull-Apart Bread with Mozzarella

A soft, homemade garlic cheese pull-apart bread baked in a loaf pan, with garlic herb butter and melty mozzarella tucked between every fluffy layer. It's finished with melted butter, flaky sea salt, and fresh herbs! Perfect with soup, pasta, or as a party appetizer.

Course Bread, Side Dish

Cuisine American

Keyword garlic herb bread, pull-apart bread

Prep Time 25

Cook Time 40

Rising time 1 30

Total Time 2 35

Servings servings

Calories 281kcal

Author Julia

Ingredients

Dough

2 ¼ teaspoons instant yeast 1 standard packet
1 tablespoon granulated sugar
¾ cup whole milk warm (105–110°F / 40–43°C)
3 tablespoons unsalted butter melted and slightly cooled
1 large egg room temperature
2 ½ cups bread flour or all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder

Garlic Herb Cheese Filling

6 tablespoons unsalted butter very soft
3 cloves garlic very finely minced
1 tablespoon fresh rosemary finely chopped
1 tablespoon fresh parsley finely chopped
½ teaspoon salt
1 cup mozzarella shredded

For topping

1 tablespoon unsalted butter melted
flaky sea salt
fresh herbs

US Customary - Metric

Instructions

Activate the yeast: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until lightly foamy.
Whisk in the melted butter and egg until fully combined.
Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and garlic powder. Pour in the milk mixture and mix until a shaggy dough forms.
Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Touch the dough with a clean, dry finger. It should feel tacky but not stick to your finger. If the dough is sticky, add extra flour a tablespoon at a time, but avoid adding too much flour.
First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.
Make the filling: In a small bowl, mix together the softened butter, minced garlic, rosemary, parsley, and salt until smooth and spreadable.
Grease a 9×5-inch loaf pan.
Shape the loaf: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 14 equal pieces, rolling each into a ball. Use a lightly floured rolling pin to roll each ball into a flat circle about 4 inches in diameter. Spread a heaped teaspoon of filling on top of each circle, then scatter about a tablespoon of cheese over it. Fold the circles in half without pressing them together, then place them in the prepared pan, open side up.
Second rise: Cover loosely and let rise again for 30–45 minutes, until noticeably puffy.
Preheat the oven to 350°F (175°C).
Bake: Once risen, bake for 40–45 minutes, until the loaf is deeply golden brown. If the top begins to brown too quickly after about 25 minutes, tent loosely with foil. The bread is done when the center is fully set and the internal temperature reaches approximately 190°F (88°C).
Finish and serve: Remove from the oven, then immediately brush the top with melted butter and sprinkle lightly with flaky sea salt and fresh herbs.
Allow the bread to cool in the pan for 10–15 minutes before removing. Serve warm for the best texture. Enjoy!

Notes

Check the milk temperature. Milk hotter than 110°F (43°C) can kill the yeast. If you don't have a thermometer, it should feel warm but not hot on your finger.
Don't overflour the dough. A slightly tacky dough bakes into a softer, more tender loaf. Add extra flour only a tablespoon at a time.
Keep the filling butter very soft. Cold or firm butter will tear the thin dough circles. Leave it out for at least an hour before you start.
Weigh the dough for even layers. For pieces that are the same size, weigh the whole dough and divide by 14. Even pieces bake evenly.
Pack the pan snugly. The folded circles should stand up tightly next to each other. This helps the loaf rise tall instead of spreading.
Keep the folds loose: Don't press the folded circles shut. The open edges are what make the loaf pull apart so easily.
Check the center and use a thermometer: A tall loaf can look golden before the center is done. Use foil to protect the top. An internal temperature of 190°F (88°C) is the best way to know it's ready.
No stand mixer? Knead the dough by hand on a lightly floured surface for 12-15 minutes until smooth and elastic.
Herbs: Swap in fresh thyme or chives if you like. For dried herbs, use 1 teaspoon each in place of 1 tablespoon fresh.
Change up the cheese: Swap part of the mozzarella for Parmesan, Gruyère, or sharp white cheddar.
Special Tools: Stand Mixer with Dough Hook | 9×5-inch Loaf Pan | Rolling Pin | Pastry Brush | Instant-Read Thermometer | Aluminum Foil | Kitchen Scale (optional)

Storage & Make-Ahead Tips

Make ahead: After shaping, cover the pan and refrigerate overnight. Let it sit at room temperature for 45-60 minutes until puffy, then bake as directed.
Storage tips: Store leftovers wrapped tightly or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Reheating tips: Wrap the bread in foil and warm at 350°F (175°C) for 10-15 minutes, until the cheese is melty again.
About freezing: Cool the baked loaf completely, wrap in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature, then reheat in foil.

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