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.
In a large bowl (or mixer bowl), combine:
Flour, yeast, sugar, and salt
In another bowl, mix:
Warm milk, water, melted butter, and egg
Add wet to dry and knead for:
8–10 minutes by hand, or
6 minutes in a stand mixer until smooth and elastic
Form into a ball and place in a greased bowl. Cover and let rise for 1 hour, or until doubled.
In a small bowl, mix:
Melted butter, Parmesan, parsley, oregano, garlic, and optional chili flakes.
Set aside at room temperature.
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!
Cover loosely with plastic wrap or a damp cloth.
Let rise for 30–45 minutes, until puffy and almost doubled.
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.
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!
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.
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!
1 servings