Delicious pull apart garlic bread, made two ways. Filled with the flavours of Caesar salad – mayonnaise, garlic, lemon, Parmesan and mozzarella cheese. Made as a skillet or loaf pull apart bread.
There isn’t actually a Caesar salad hiding anywhere in this bread, but there is all the best flavours of Caesar salad! Combined with warm, freshly baked bread. And it’s insanely good. And the smell when it’s baking is heavenly. And yes, you must try it the next time you’re in the mood for a decadent loaf of pull apart garlic cheese bread.
This pull apart loaf bakes up with a super soft, moist and flavour-soaked middle, encased in a crispy crust. It’s the best of both worlds when it comes to cheesy garlic bread.
Speaking of crispy outside, that is thanks to the panko dusting that the pan gets. It’s a great technique for a lovely, crispy crust.
Rolling up the dough after you’ve spread your filling on it is best done using what I call the lift and flop method. Simply lift the rolled part and flop it forward. If you try to simply roll, all the filling will be pushed forward and you may end up with a big puddle on the counter at the end :)
The loaf bread shown here was baked in my 4×11-inch loaf pan. I’m thinking a 9×5 would be roughly equivalent. An 8×4 would probably be a tight fit.
Get the Recipe: Pull Apart Garlic Cheese Bread
- Olive oil
- 1/4 cup panko
- 1 1/2 cup warm water
- 2 Tbsp instant or rapid rise yeast
- 1/4 cup extra virgin olive oil
- 4 tsp sugar
- 2 1/2 tsp salt
- 1 Tbsp Dried Italian seasoning
- 1 tsp garlic powder
- 5-6 cups bread or all purpose flour
- 1/2 cup mayonnaise
- 3 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 cup Parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 Tbsp garlic, minced
- 2 Tbsp fresh parsley, minced
- 1 large egg
- Pinch of garlic powder, salt and pepper
- Sprinkling of additional Parmesan and mozzarella
- Drizzle of olive oil
- Grease two 8x4-inch loaf pans with olive oil. Sprinkle with panko and tip to coat evenly. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, whisk together the water and yeast. Let stand a few minutes. Add oil, sugar, salt, Italian seasoning, garlic powder and about 4 cups of the flour. Mix and then knead, adding more flour in small increments, as necessary, to form a soft, moist dough. Cover bowl with plastic wrap and allow to rise for 45-60 minutes, or until almost doubled.
- Meanwhile, prepared the filling by stirring together all the filling ingredients. Set aside.
- When dough has risen, remove to a flour dusted work surface and gently deflate. Divide dough into two even pieces. Roll one piece of dough in to a rectangle about 1/2 inch thick. Spread 1/2 of the filling over dough, then roll up dough jelly-roll style.
- Cut jelly roll in to 8-10 slices. Snug slices next to each other in prepared loaf pan. Repeat with remaining piece of dough and remaining filling.
- Beat egg in a small bowl, then brush over dough. Sprinkle with garlic powder, salt and pepper, then scatter a bit more Parmesan and mozzarella over top. Drizzle with a bit of olive oil, over-top. Cover with plastic wrap and let rise until dough is puffy, about 45-60 minutes.
- Preheat oven to 375 F. Bake 20 minutes at 375 F., then reduce oven to 350 F. and bake for a further 20-30 minutes, or until nicely browned and cheese is melted.