Name: Mozzarella stuffed Rosemary Pull-Apart Bread
Prep time: 40 min
Cook time: 25 min
Ingredients: 1 tbsp Active dry yeast; 2 tbsp Sugar; 1 cup Warm water; 1 cup All-purpose flour; 1 1/2 cups All-purpose flour; 2 tsp Kosher salt; 1/3 cup Olive oil; 1 tbsp Rosemary (fresh or dry ); 4 tbsp Unsalted butter (melted); 1/2 tbsp Garlic powder; 1/4 tsp Kosher salt; 1/2 tsp Red pepper flakes; 1 tsp Parsley (fresh or dry); 1 lbs Mozzarella cheese; 1 Egg; 2 tbsp Water

Mozzarella stuffed Rosemary Pull-Apart Bread

May 16, 2023
16 Comments
Appetizers

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If you know me, you know this is my all-time favorite side dish! Your home will be filled with the incredible scent of freshly baked bread infused with fragrant rosemary – and there is truly nothing better.

Today we’re making Mozzarella Stuffed Rosemary Pull-Apart Bread!

Here’s a video to guide you along the process:

@mxriyum
Rosemary Pull Apart Bread 🎞⏲ the perfect side dish
♬ Baby – Adrian Berenguer

Few tips:

Lightly flour your work surface and knead your dough. Don’t be heavy handed with your flour! Only add a little at a time until the dough is easy to work with. We want the texture of our dough to stay soft and pillowy. If too much flour is added, it will result in your bread coming out too dense and unappetizing
Before filling your dough, lightly flour your hands. This prevents sticking and makes it easier to handle and pinch the dough.
Go heavy on the cheese! Adding plenty of cheese means each piece of bread gets that perfect balance of bread and filling (just be careful not to tear the dough when adding your mozzarella).
Make sure you have enough dough to wrap around the filling fully. If the dough’s too thin, it might not hold the cheese as well.
When sealing, press the dough edges together with just enough pressure to keep them closed. Use your fingers to pinch the layers firmly so the cheese stays tucked inside.
Line your pan with parchment paper! Prevents any cheese from burning directly on your baking sheet, and makes for a much easier clean-up.
Serve fresh! They of-course will taste just as phenomenal the next day, but nothing compares to freshly baked bread. Allow the bread to cool for a few minutes before pulling it apart. This will help it to set and prevent the fillings from being too hot to enjoy

Process:

Mozzarella stuffed Rosemary Pull-Apart Bread

This recipe is a true masterpiece. It combines simplicity and indulgence, making it the perfect choice for any gathering or a delightful treat to savor on your own.

5 from 10 votes

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Prep Time 40 mins

Cook Time 25 mins

Course Appetizer

Servings 12

Ingredients

Sponge:

1 tbsp Active dry yeast
2 tbsp Sugar
1 cup Warm water
1 cup All-purpose flour

Rest of dough ingredients:

1 1/2 cups All-purpose flour
2 tsp Kosher salt
1/3 cup Olive oil
1 tbsp Rosemary fresh or dry

Garlic Butter:

4 tbsp Unsalted butter melted
1/2 tbsp Garlic powder
1/4 tsp Kosher salt
1/2 tsp Red pepper flakes
1 tsp Parsley fresh or dry

Filling:

1 lbs Mozzarella cheese

Egg wash:

1 Egg
2 tbsp Water

Instructions

Preheat oven to 365°F

Prepare your sponge:

Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

Prepare your dough:

After 10 minutes, add the rest of your flour (1 1/2 cups), salt, rosemary, and olive oil to your sponge.
Take a large mixing spoon and roughly combine dough ingredients.
Now, you can use a stand mixer – but if you don't have one, with lightly floured hands, knead your dough for 8-10 minutes on a clean and floured work surface until smooth.
The dough will start off quite sticky, but after several minutes of kneading the dough on an a floured work surface – it will eventually come together beautifully. (Don’t add more than an extra 1/2 cup of flour)
Once your dough is smooth, cover and let it rest for 15 minutes.

Shape your dough:

Next, separate your dough into 12 dough balls (each around 58 grams in weight)
Stuff each dough ball with freshly grated mozzarella; Pinch your dough closed. Ensure a tight closure by firmly pinching the dough together.

Baking your pull-apart bread:

Add to a prepared pan (the skillets shown are both 5 inches, but feel free to use a large baking sheet or cake tin instead)
Cover with a damp cloth and allow them to rest for 10 minutes.
After 10 minutes, brush with egg wash and bake for 25-30 minutes. The bottom and top of your bread should be beautifully golden.
While your bread is baking, mix together all of your garlic butter ingredients and set to the side.
Fresh out of the oven, brush with your garlic butter mixture, and you’re done!