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Rustic garlic parmesan pull apart bread on a wooden board with fresh herbs and extra parmesan

Rustic Garlic Parmesan Herb Pull Apart Bread

A rustic garlic parmesan pull apart bread with layers of buttery garlic herb dough and freshly grated parmesan baked into a golden, cheesy loaf. Ready in 35 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 3 minutes
Total Time 40 minutes
Course: Bread, Side Dish
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients

For the Bread
  • 2 cans refrigerated biscuit dough or 1 lb pizza dough brought to room temperature for 10 minutes
  • 1 cup freshly grated parmesan grated from a block
For the Garlic Herb Butter
  • 6 tbsp unsalted butter melted
  • 5 cloves fresh garlic finely minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Topping
  • 1 tsp flaky sea salt

Equipment

  • 9x5 loaf pan
  • Small mixing bowl
  • Wooden serving board

Method

  1. Preheat the oven to 375°F and grease a 9x5 loaf pan thoroughly with butter or cooking spray.
  2. In a small bowl, mix the melted butter with minced garlic, fresh rosemary, fresh thyme, salt, and pepper until combined.
  3. Cut the biscuit dough into quarters or tear the pizza dough into golf ball-sized pieces.
  4. Toss each piece of dough in the garlic herb butter mixture until evenly coated.
  5. Layer a single layer of dough pieces into the bottom of the prepared loaf pan.
  6. Scatter a generous handful of freshly grated parmesan over the first layer.
  7. Continue layering dough pieces and parmesan until all the dough is used, finishing with a parmesan layer on top.
  8. Pour any remaining garlic butter over the top and sprinkle with flaky sea salt.
  9. Bake for 25-30 minutes until the top is deep golden brown and a skewer inserted in the center comes out clean.
  10. Let rest in the pan for 3 minutes, then invert onto a serving board and serve immediately.

Notes

Bring dough to room temperature before working with it. Layer parmesan generously between every layer, not just on top. Invert after 3 minutes — waiting longer makes the bread stick.