This soft, buttery bread features layers of garlicky, herb-flecked dough pieces, each coated with Parmesan cheese , fresh herbs, and butter. It bakes into a golden, pull-apart masterpiece that smells like an Italian bakery and eats like a dream.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hr1 loaf or 24 pull-apart pieces (serves 8–10)
For the Dough
3 cups all-purpose flour
2 ¼ tsp instant yeast
1 tbsp sugar
1 tsp salt
¾ cup warm milk
¼ cup warm water
2 tbsp unsalted butter, melted
1 large egg
For the Filling
3 tbsp unsalted butter, melted
3 tsp grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp dried oregano
1 clove garlic, finely minced
Optional: pinch of chili flakes or rosemary
For the Topping
2 tbsp Parmesan cheese
1 tbsp melted butter (for brushing)
Make the Dough
1
In a large bowl (or mixer bowl), combine:
In another bowl, mix:
Add wet to dry and knead for:
Form into a ball and place in a greased bowl. Cover and let rise for 1 hour , or until doubled.
Prepare the Filling
2
In a small bowl, mix:
Melted butter , Parmesan , parsley , oregano , garlic , and optional chili flakes.
Set aside at room temperature.
Shape the Bread
3
Punch down the risen dough.
On a lightly floured surface, roll dough into a 12x15-inch rectangle .
Brush generously with the herb-Parmesan butter mixture.
Cut dough into 6 long strips , then stack the strips and cut into squares (about 2–3 inches wide).
Stack the squares upright into a greased loaf pan (like books on a shelf). Don’t worry if it’s messy—imperfection is flavor!
Second Rise
4
Cover loosely with plastic wrap or a damp cloth.
Let rise for 30–45 minutes , until puffy and almost doubled.
Bake
5
Preheat oven to 350°F (175°C) .
Bake for 30–35 minutes , until golden brown on top and cooked through.
If browning too fast, cover loosely with foil after 20 minutes.
Finish & Serve
6
Remove from oven and brush immediately with melted butter .
Sprinkle with extra Parmesan and a pinch of herbs, if desired.
Let cool for 10 minutes before serving—then let the pulling begin!
Storage
7
Best enjoyed fresh but keeps well at room temp for up to 2 days .
Reheat in oven or toaster oven for best texture.
Can be frozen (baked or unbaked) for up to 1 month .
Tips & Variations
8
Try using mozzarella or grated Gruyère for melty pockets.
Add finely chopped sun-dried tomatoes or olives for a Mediterranean vibe.
For a Bundt-pan version, shape into buttered dough balls and layer like monkey bread!
Ingredients 1 loaf or 24 pull-apart pieces (serves 8–10)
For the Dough
3 cups all-purpose flour
2 ¼ tsp instant yeast
1 tbsp sugar
1 tsp salt
¾ cup warm milk
¼ cup warm water
2 tbsp unsalted butter, melted
1 large egg
For the Filling
3 tbsp unsalted butter, melted
3 tsp grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp dried oregano
1 clove garlic, finely minced
Optional: pinch of chili flakes or rosemary
For the Topping
2 tbsp Parmesan cheese
1 tbsp melted butter (for brushing)
Directions Make the Dough
1
In a large bowl (or mixer bowl), combine:
In another bowl, mix:
Add wet to dry and knead for:
Form into a ball and place in a greased bowl. Cover and let rise for 1 hour , or until doubled.
Prepare the Filling
2
In a small bowl, mix:
Melted butter , Parmesan , parsley , oregano , garlic , and optional chili flakes.
Set aside at room temperature.
Shape the Bread
3
Punch down the risen dough.
On a lightly floured surface, roll dough into a 12x15-inch rectangle .
Brush generously with the herb-Parmesan butter mixture.
Cut dough into 6 long strips , then stack the strips and cut into squares (about 2–3 inches wide).
Stack the squares upright into a greased loaf pan (like books on a shelf). Don’t worry if it’s messy—imperfection is flavor!
Second Rise
4
Cover loosely with plastic wrap or a damp cloth.
Let rise for 30–45 minutes , until puffy and almost doubled.
Bake
5
Preheat oven to 350°F (175°C) .
Bake for 30–35 minutes , until golden brown on top and cooked through.
If browning too fast, cover loosely with foil after 20 minutes.
Finish & Serve
6
Remove from oven and brush immediately with melted butter .
Sprinkle with extra Parmesan and a pinch of herbs, if desired.
Let cool for 10 minutes before serving—then let the pulling begin!
Storage
7
Best enjoyed fresh but keeps well at room temp for up to 2 days .
Reheat in oven or toaster oven for best texture.
Can be frozen (baked or unbaked) for up to 1 month .
Tips & Variations
8
Try using mozzarella or grated Gruyère for melty pockets.
Add finely chopped sun-dried tomatoes or olives for a Mediterranean vibe.
For a Bundt-pan version, shape into buttered dough balls and layer like monkey bread!
Herbed Parmesan Pull-Apart Bread
Visited 2 times, 1 visit(s) today
