Garlic Pull-Apart Bread
Designed for the KILN P, this garlic pull-apart bread is baked directly on the stone for a crisp exterior and soft, tear-away center. Finished with fragrant garlic butter, fresh herbs and a final sprinkle of parmesan, it’s made for sharing.
Garlic Pull-Apart Bread
Everdure
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
4 minutes
Designed for the KILN P, this garlic pull-apart bread is baked directly on the stone for a crisp exterior and soft, tear-away center. Finished with fragrant garlic butter, fresh herbs and a final sprinkle of parmesan, it’s made for sharing.
Ingredients
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1 × 0.55lbs (250 g) dough portion
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Unsalted butter, melted - 1.8oz (50 g)
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Garlic, finely minced - 3 cloves
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Fresh parsley, finely chopped - 2 tbsp
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Lemon juice - 1 tsp
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Sea salt - ¼ tsp
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Parmigiano Reggiano (or fine parmesan), finely grated - extra to serve
Dough
Garlic Butter
To Finish
Directions
Preheat the stone
Heat the pizza oven until the stone surface reaches approximately 752 °F (400 °C), checking with a temperature gun or via the KILN P display.
Engage the rotating stone before cooking.Prepare the garlic butter
In a small bowl, combine melted butter, garlic, parsley, lemon juice, and salt.
Mix well and set aside.Shape and score
Stretch the dough into a round approximately 8.5in - 9.5in(22–24 cm) wide.
Using a knife or dough cutter, score a deep crosshatch pattern, cutting almost through but keeping the base intact.
This creates clean pull-apart sections once baked.Butter and cheese
Brush the garlic butter generously over the dough, allowing it to run into the cuts.Bake (fast cook)
Place the bread directly onto the rotating stone.
Immediately turn the burner down to low.
Bake for around 2 minutes, until the bread is golden, the peaks have light charring and the dough is cooked through but still soft.Remove and finish
Remove from the oven and immediately finish with an extra sprinkling of finely grated parmesan while hot.Serve
Serve whole on a board and tear apart while warm.
