Cheesy Pull-Apart Bread
Bound to become one of your go-to recipes, this showstopping Cheesy Pull-Apart Bread looks complex but is surprisingly simple to make. The secret lies in the technique. A whole, unsliced round loaf is transformed into a stunning flower of pull-apart nuggets. The most challenging step is mastering these cuts. Slice deeply enough to create distinct, well-separated pieces, but never through the bottom crust—that base holds the entire beautiful loaf together. From there, a generous mixture of melted butter, garlic, herbs, and loads of melted cheese is tucked into every nook and cranny—and the result speaks for itself. Consider yourself warned!
Cheesy Pull-Apart Bread
Serves 4-6
Prep time: 10 minutes
Cook time: 35 minutes
1 sourdough round, medium-sized with semi-soft crust
6 tablespoons (90 milliliters) butter, room temperature
1 tablespoon (15 milliliters) olive oil
1/4 cup (60 milliliters) Parmesan or Pecorino cheese, finely grated
2 cloves garlic, put through a garlic press or finely minced
1/2 teaspoon (2.5 milliliters) salt
1/2 teaspoon (2.5 milliliters) garlic powder
1 teaspoon (5 milliliters) fresh oregano, finely minced or dried oregano, crumbled
6 ounces (170 grams) firm mozzarella
Directions
Preheat oven to 350°F (176°C). Use a bread knife to cross-slice the loaf into 4-5 pieces in each direction, stopping just before the bottom, while being careful not to cut through the crust underneath. Aim for 20 to 25 pull-apart cubes. Place the loaf on a sheet of extra-wide, heavy-duty aluminum foil large enough to wrap around the bread. Set this on a baking sheet.
In a small bowl, beat all the ingredients except for the mozzarella until creamy. Using a butter knife, carefully spread butter on the cubes, making sure to cover all cut surfaces. Before I start, I quarter the butter in the bowl to estimate how much I need. It’s easiest to go lengthwise, then widthwise, and then fill in any gaps to use all the butter.
Slice the mozzarella into 1/3-inch slices (84 centimeters), then trim slices to have enough pieces to carefully tuck between all the cubes. Reform the loaf, pulling the aluminum foil tight and leaving a bit of the top surface exposed.
Place in the oven and bake for 20 minutes. Increase oven temperature to 400°F (205°C) and bake an additional 10-15 minutes. You want the cheese melted and the crust crunchy.
Place bread on a serving platter, letting it cool for 5 minutes before guests pull it apart. So good!
Note: Make sure the bread has a semi-soft crust to make slicing easy.
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy’s most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
