Go Back

Half Hour Pull Apart Garlic Bread

Estee
Bursting with fresh herbs and smothered in roasted garlic, this savory bread is highly addictive. Whether you add cheese and serve it alongside French Onion Soup for a dairy dinner, or make it as-is to serve on shabbat with dips, there won’t be a piece left.
Print Recipe Pin Recipe
Servings 2 loaves

Ingredients
  

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

Herb Filling:

  • 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

Herb Brush

  • 1 Tbs olive oil
  • 1 Tbs Parsley minced
  • 1/4 tsp garlic powder

Instructions
 

  • 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!
Keyword bread, challah, half hour challah