• 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!