Garlic Parmesan Pull-Apart Bread


  • 2 tsp active dry yeast
  • 1 1/3 cups barely warm water
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 3 1/2 cups all purpose (or bread) flour
  • 1/4 cup butter, melted
  • 1 tbsp dried parsley flakes
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese


  1. In a large mixing bowl, stir together the yeast and water.
  2. Let sit 5 minutes until yeast is foamy.
  3. Mix in the olive oil, salt, and flour.
  4. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.
  5. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel.
  6. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
  7. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
  8. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls.
  9. Sprinkle on 1/3 of the Parmesan cheese.
  10. Continue layering the dough balls and cheese until you have 3 layers.
  11. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
  12. Preheat oven to 350ºF
  13. Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
  14. Yields 1 loaf
  15. from the link: