Pull Apart Caprese Bread – Pull apart bread yeast topped with delicious fresh tomatoes, mozzarella, and basil. Homemade dough, makes a great appetizer or starter.
You know that pull apart garlic bread I made a while 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 its popularity, I now bring you this deliciousness….
That’s right this loaf is stuffed with fresh tomatoes, cubes of mozzarella and freshly snipped basil. The smell of it baking is to die for!
Maybe you won’t love it as much but I just couldn’t resist. I have a 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 about$10 who can beat it?
Hope you enjoy this summer style Pull Apart Caprese Bread! Tag me and let me know if you do @gatherforbread.
Til we meet and eat again,
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Pull Apart Caprese Bread
For Bread Dough:
- 1/2 cup 4 oz warm water (about 110 degrees)
- 1 1/2 teaspoons active dry yeast
- 1 tablespoons white sugar
- 1 tablespoons unsalted butter
- 1/2 cup 4 oz warm milk (I used 2%) (about 110 degrees)
- 1 1/4 teaspoons salt
- 2 3/4 - 3 1/4 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
- Into a small bowl measure the water. Sprinkle with sugar and yeast. Stir. Let sit until yeast is activated, about 10 minutes.
- Using a stand mixer, fitted the dough hook, combine water/yeast mixture ,butter,</g> milk, salt and 1 1/2 cups flour. Begin to knead for about 1-2 minutes. Stir in additional flour gradually. Add enough flour until dough is smooth. It will be slightly sticky Knead for 7-10 minutes. the 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 pan. Cover and let rise until almost doubled, about 45 minutes - 1 hour.
- Meanwhile, 15 minutes before the dough has completely risen, preheat oven to 350 degrees. Stuff cubed cheese and half of the tomatoes into the crevices of dough.
- Bake for 30 minutes or until golden brown. To check baked dough with a thermometer, it should read 200 degrees. Sprinkle with kosher salt, additional chopped tomatoes, and fresh basil.
In the video, I show only adding tomatoes after the dough is baked. In the recipe, I note that I add both before and after. This is my preference after trying both ways. Both work well. Do what you prefer.
Adding fresh basil to the dough before baking does cause the top pieces to brown a lot. Feel free to not add it until it comes out of the oven.
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