Pull-Apart Heaven: Garlic Parmesan Bliss

Ingredients

Dough

• 3 cups all‑purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water (110°F/43°C)
• 2 Tbsp olive oil
• 1 tsp sugar
• ½ tsp salt

Garlic‑Parmesan Butter

• ½ cup unsalted butter, softened
• 4 cloves garlic, minced
• ¾ cup grated Parmesan cheese
• 2 Tbsp fresh parsley, finely chopped
• ¼ tsp red‑pepper flakes (optional)

Topping

• 2 Tbsp melted butter
• ¼ cup grated Parmesan
• Coarse sea salt, to taste

Instructions

Mixing and Kneading the Dough

1. Combine Dry Ingredients. In a large mixing bowl, whisk together flour and salt. Create a well in the center for the liquid.
2. Incorporate Wet Ingredients. Pour the frothy yeast mixture and olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.
3. Knead Until Smooth. Transfer the dough to a lightly floured surface and knead for 6‑8 minutes, or until it becomes elastic and no longer sticks to your hands. Proper kneading develops gluten, which yields that airy crumb.
4. First Rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 45‑60 minutes, or until doubled in size.

Shaping and Assembling the Pull‑Apart Loaf

1. Flatten the Dough. Punch down the risen dough and roll it into a rectangle about ½‑inch thick on a parchment‑lined baking sheet.
2. Brush with Butter. Generously spread the garlic‑Parmesan butter over the entire surface, ensuring every corner receives a thin coating.
3. Score the Bread. Using a sharp knife or kitchen scissors, cut the dough into a 3‑by‑3 grid (approximately 2‑inch squares) without cutting all the way through. This creates the pull‑apart sections.
4. Second Rise. Cover the scored dough loosely with foil and let it rest for 15‑20 minutes. This short rise allows the cuts to expand slightly, giving a fluffier interior.