Pull apart bread yeast topped with delicious fresh tomatoes, mozzarella and basil. This easy dough rises within a hour and is beautiful to serve to dinner guests or perfect for brunch.
You know that pull apart garlic bread I made awhile back? Well it’s been real popular. As in one of my top 3 recipes of all time popular. Yeah, I guess a few people pinned it. Like over 26,00. No big deal.
Who am I kidding? To this girl that is a big deal! I’m so glad you all loved it! So because of it’s popularity I now bring you this deliciousness….
Maybe you won’t love it as much but I just couldn’t resist. I have slight overload of tomatoes on my hands so I’m looking for new twists and recipes to use ’em up. And because I truly love mozzarella cheese this was a no-brainer.
Well, who doesn’t want a bite after looking at this?
Have I convinced you yet that it’s all around amazing? Oh, it’s not difficult. I know what you were thinking. Really it’s not. Divide the dough into 1-2 inch pieces. Dip in some oil. Place in prepared pan. Stuff in cheese and tomatoes. Let her rise for a bit and bake her up.
Warm, savory bread for a small crowd. And they’ll be coming back for more I’m sure!
Looking for my bread pan? You can find them here. Definitely my favorite. And for just over $10 who can beat it?
Til we meet and eat again,
- 1½ teaspoons active dry yeast
- ½ cup (4 oz) warm water
- 1 tablespoons white sugar
- 1 tablespoons unsalted butter
- ½ cup (4 oz) milk (I used 2%)
- 1¼ teaspoons salt
- 2¾ - 3¼ cups bread flour
- 3 tablespoons olive oil
- handful fresh basil, finely chopped
- 2 cloves garlic, minced
- 6 oz mozzarella cheese, cubed
- 2 Roma tomatoes, chopped, divided
- 1 teaspoons kosher salt
- Using the bowl of a stand mixer fitted with dough hook, place water. Sprinkle water with sugar and yeast. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and 1½ cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides.
- In a small bowl, combine the olive oil, basil and minced garlic. Cut dough into 1-in. pieces; dip into oil mixture. Layer into a greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Preheat oven to 350 degrees. Stuff cubed cheese and half of tomatoes in crevices of dough.
- Bake for 30 minutes or until golden brown. Temperature should read 200 degrees. Sprinkle with kosher salt, chopped tomatoes and fresh basil (if desired.)
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