Half Hour Pull Apart Garlic Bread
Roasted Garlic *Make sure the garlic is already roasted before beginning this recipe...you don’t want the already-made dough to sit out for too long.
- 2 heads garlic
- 1 tsp olive oil
- sprinkle of salt
- One batch of Half Hour Honey Olive Oil Challah dough(link in post above) (when you are adding the ingredients to the yeast add in ½garlic powder and ½of crushed rosemary.)
- Sliced cheese of your choice optional
- 2 heads of roasted garlic
- 50 grams vegan butter, or real butter softened, but not melted
- 1/2 cup Parsley finely chopped
- 1/2 tsp salt
- 1 Tbs olive oil
- 1 Tbs Parsley minced
- 1/4 tsp garlic powder
- To roast garlic, take 2 heads of garlic, cut the tops off, place onto a square of foil, and drizzle over 1 tsp olive oil and a sprinkle of salt. Close with the foil. Roast for about 45 minutes at 375f, until soft when pierced with a fork. You can pre-roast garlic and keep it in the fridge to pull out for recipes like this.
- Pop the roasted garlic out of the shells onto a shallow plate. Mash them with a fork. Add the vegan butter, parsley, salt & pepper, and mix to combine. Set aside.
- Make one batch of Half Hour Honey Olive Oil Challah. (link to recipe in post above). Line two loaf pans with parchment paper.
- After you have kneaded the dough come back here to this page and continue... Divide the challah dough into two.
- Sprinkle your work surface generously with flour, and roll each half of dough into a long rectangle, like you would for cinnamon buns. Divide the herb filling and spread it evenly over the dough. Using a sharp knife, cut each rectangle into squares of the same size(see photos) each about the size of your palm(about 12-16 pieces per rectangle).
- Take the squares from one rectangle and create a stack, adding each square with the flour side down(this will help the bread pull apart easier), and the garlic spread facing up. Gently flip the stack onto its side and into a baking tray. The stack should now be lying lengthwise with the sides facing up. Repeat with the second rectangle.
- Let the loaves rest for 10 minutes.
- Preheat oven to 392f/200celsius. Bake for 15-20 minutes(depending on your oven).
- If using cheese, take out the bread a couple of minutes before it’s finished baking. Gently pull apart the slices enough to slip a piece of cheese in between each one. Return to the oven to melt the cheese.
- Prepare the herb brush: combine olive oil, finely chopped parsley and garlic powder.
- Remove the bread from the oven, and brush while hot with herb brush. Finish off with a little sprinkle of coarse sea salt. Enjoy hot!