Pull Apart Garlic & Herb Bread

Friday nights in our home consist of homemade pizza pies, pizza rolls, garlic knots with pizza sauce…really, all things pizza (and a little Redd’s Peach Cider to top it off, of course ?). It’s a wonderful way to celebrate the end of a long, busy week.

Early on in our marriage, when we lived in Reno, we would often order pizza from Pizza Hut.  My work schedule made it really hard to make anything homemade, let alone a yeast dough, for us to enjoy on Friday nights (unless we wanted to eat at 9:00 at night…erm, no thank you…).  We’re now in a different stage of life that allows me to stay home, which means homemade pizza and garlic bread on Friday nights!!!

I stumbled upon this pizza dough recipe from the Food Network a few years ago, and I use it as a base for making this garlic bread.  I make the dough a little unconventionally, but it works every time, so I just keep doing it that way.

The fun thing about this recipe (like most recipes out there), is you get to be creative! Make what you love! If you’re a garlic gal or guy, then load up that garlic—that’s what we do (no smooching for us, lol #garlicbreath)!  If you don’t enjoy the herbs I’ve added, then pick and choose which ones you do like.  Ultimately, you want to make something you’re going to really enjoy. 

This is a fan favorite in our home.  Husband and I polish off the entire batch in one fell swoop (and we wonder why we can’t lose weight…lol).  Happy baking and eating, friends!

Pull Apart Garlic & Herb Bread

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Bread Ingredients:

  • ¾ cup warm Water (182 grams)
  • 1 TBSP Olive Oil
  • 1 tsp Salt (6 grams)
  • ½ tsp Sugar (3 grams)
  • ½ TBSP Yeast (5 grams)
  • 1 ¾ – 2 cups Bread Flour (~300 grams)
  • 2-3 large Garlic Cloves, coarsely chopped (5-8 grams)

Butter Sauce Ingredients:

  • ¼ cup Butter (4 TBSP)
  • ¼ tsp Salt
  • 2-3 large Garlic Cloves, finely minced (5-8 grams)
  • 1 tsp fresh, chopped Parsley
  • ¼ tsp fresh, chopped Thyme
  • ¼ tsp fresh, chopped Rosemary


Grease a regular-sized loaf pan.

Peel your garlic cloves.  Coarsely chop half of the garlic and finely mince the other half (this garlic press from Pampered Chef is the bomb! I highly recommend it if you’re ever in search of a new, heavy-duty one!).

In a large bowl (or KitchenAid mixing bowl), whisk up your water and oil.  Add the salt, sugar, yeast, and coarsely chopped garlic.  Add half the flour and whisk it on high until it is smooth and lump-free.

Switch to a dough hook and add the remaining flour (NOTE: add the last bit of flour slowly, and pay attention to the stickiness of the dough. You don’t want to add too much flour or it will turn out to be too dry, but you also don’t want it so sticky that you can’t work with it).

Plop the dough on the counter.  Using kitchen scissors, cut off chunks of dough about the size of a grape tomato (½-1” in diameter—doesn’t have to be exact). 

In a microwave-safe small bowl or coffee cup, place all of your butter sauce ingredients.  Microwave it until the butter is melted. 

Quickly, dip the dough balls into the butter mixture (be careful not to burn yourself!).  Tap them on the edge of the cup/bowl to knock off excess butter.  Place the coated dough balls into the loaf pan.

The dough should fill about half of the loaf pan when you’re done.

Place some plastic wrap over the top, and let it rise in a warm place for about 1 hour (or until doubled in size).

After about 45 minutes of rising, preheat the oven to 350 degrees Fahrenheit so that it is nice and hot when the bread is ready to bake.

When your dough is finished rising, remove the plastic wrap, and place the pan in the preheated oven. Bake for 30-40 minutes, or until the dough turns a beautiful, golden brown color (mine is usually closer to 40 minutes).

Remove the hot pan from the oven and let it cool for a couple minutes.  Turn it out onto a cooling rack (I LOVE these cooling racks from Pampered Chef).  Let it cool until you can touch it without burning yourself.

Gather your friends and loved ones and enjoy this bread by pulling off chunks and dipping it in your favorite marinara or pizza sauce. 

***Side note:  Stay tuned!  In a few weeks, I’ll share my pizza sauce with you guys too—nothin’ like dipping this soft, fresh, flavorful bread into a bowl of warm, homemade pizza sauce.  It’s de.li.cious!