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- 3 cups all-purpose flour - 1 packet (2 1/4 teaspoons) instant yeast - 1 tablespoon sugar - 1 teaspoon salt - 1 cup warm water (about 110°F/43°C) - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped (plus extra for topping) - 1 cup mozzarella cheese, cut into small cubes - 2 tablespoons melted butter - 1 teaspoon garlic powder - Freshly cracked black pepper to taste For this recipe, you need simple yet essential ingredients. Each one plays a key role in creating that delightful pull-apart bread. The flour forms the base. The instant yeast helps it rise. Sugar feeds the yeast, making it work better. Salt adds flavor and balances taste. Warm water kicks off the yeast action, while olive oil brings moisture and richness. Fresh rosemary gives a lovely aroma and flavor. The mozzarella is the star, melting beautifully inside each piece. Melted butter, garlic powder, and black pepper finish the bread with extra taste. The more fresh herbs you add, the better it will smell and taste. Trust me, these ingredients combine to create a bread that is hard to resist! {{ingredient_image_1}} - In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Mix these dry ingredients well. - Create a well in the center of the mixture. Pour in 1 cup of warm water and 2 tablespoons of olive oil. Stir this mixture until a dough starts to form. - Take the dough out and place it on a floured surface. Knead the dough for about 8-10 minutes until it feels smooth and elastic. - Once kneaded, place the dough in a greased bowl. Cover it with a kitchen towel. Let it rise in a warm spot for about 1 hour or until it doubles in size. - After the dough has risen, punch it down to release air. Divide the dough into 16 equal pieces. - Flatten each piece of dough. Place a cube of mozzarella cheese in the center. Pinch the edges of the dough around the cheese to seal it well. - Grease a loaf pan. Layer the filled dough balls in the pan, standing them up vertically. This step-by-step guide will help you create a delicious Mozzarella Stuffed Rosemary Pull Apart Bread that’s perfect for sharing! Kneading is key for great texture. I recommend kneading the dough for about 8 to 10 minutes. This helps develop the gluten. Use your palms and push the dough away, then fold it back. This motion works wonders. For rising, find a warm spot. Aim for about 75°F to 80°F. The dough needs warmth to rise well. Cover it with a kitchen towel to keep it cozy. If your kitchen is cold, place it near the oven while it preheats. This will help the dough double in size. Herbs and spices make all the difference. I love using fresh rosemary for its strong, fragrant taste. You can also add garlic powder for an extra kick. Mix these into the dough or brush them on top. For serving, consider tasty dips. A mix of olive oil and balsamic vinegar is a great choice. You can also offer marinara sauce for a fun twist. These dips will make each bite even better. Pro Tips Use Fresh Rosemary: Fresh herbs will give your bread a more vibrant flavor compared to dried herbs. Make sure to finely chop the rosemary for even distribution. Check Dough Temperature: Ensure your warm water is around 110°F (43°C) for optimal yeast activation. Too hot can kill the yeast, while too cold will slow down the rising process. Experiment with Cheese: While mozzarella is classic, feel free to mix in other cheeses like cheddar or provolone for a different flavor profile. Perfect Baking Time: Keep an eye on the bread towards the end of baking. If it starts browning too quickly, cover it with foil to prevent burning while ensuring it cooks through. {{image_2}} You can switch up the cheese in this recipe. While mozzarella is classic, try using provolone or fontina for a new taste. Both melt well and add depth to your bread. If you want more flavor, consider adding a bit of sharp cheddar or creamy goat cheese. Mixing cheeses can create a delightful surprise in each bite. You can also add fillings like sun-dried tomatoes or spinach for extra fun. These ingredients will complement the cheese and make your bread even tastier. While rosemary shines in this recipe, feel free to be creative with herbs. Basil, thyme, or parsley can give your bread a unique twist. Each herb brings its own flavor profile. You can also blend different herbs to create a complex taste. For example, combine rosemary with garlic for a bold flavor. Try adding some crushed red pepper for a spicy kick. Experimenting with herbs will make your pull-apart bread stand out. Serving pull-apart bread can be fun! You can present it warm on a wooden board for a rustic look. Pair it with olive oil and balsamic vinegar for dipping. This simple side brings out the bread's flavor. For a festive touch, add a few sprigs of fresh herbs on top. You can also serve it alongside soups or salads for a complete meal. This bread is perfect for gatherings or as a cozy snack. Enjoying it fresh from the oven is a must! To keep your mozzarella stuffed rosemary pull apart bread fresh, follow these steps: - Cool the Bread: Let the bread cool completely before storing. - Wrap It Up: Use plastic wrap or aluminum foil to wrap the bread tightly. - Refrigerate: Place the wrapped bread in the fridge. It will stay good for about 3-4 days. - Freezing: For longer storage, freeze the bread. Wrap it well, then place it in a freezer bag. It can last up to 3 months. When it's time to enjoy your leftovers, reheating is key: - Oven Method: Preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Bake for about 10-15 minutes until warm. - Microwave Method: Place a slice on a microwave-safe plate. Heat for about 15-20 seconds. Be careful not to overheat, or the bread may become tough. - Maintain Texture: If using a microwave, cover the bread with a damp paper towel. This keeps it soft and moist. By storing and reheating correctly, you can savor this delightful bread days later! To make this bread, start by mixing flour, yeast, sugar, and salt in a bowl. Create a well in the center. Then, add warm water and olive oil. Stir until the dough forms. Knead the dough for about 8-10 minutes until smooth. Place it in a greased bowl and let it rise for an hour. Once it doubles in size, punch it down and divide it into 16 pieces. Flatten each piece, add a mozzarella cube, and seal it. Arrange the balls in a loaf pan. Brush with melted butter and garlic, then sprinkle with rosemary. Let it rise again for 30 minutes before baking at 375°F for about 25-30 minutes. Yes, you can use active dry yeast instead of instant yeast. Just remember to dissolve it in warm water first. Let it sit for about 5-10 minutes until it bubbles. This helps activate the yeast. The bread will still rise well and taste great. Once baked, pull apart bread lasts about 2-3 days at room temperature. Be sure to store it in an airtight container to keep it fresh. If you want it to last longer, refrigerate it. This can extend its shelf life to about a week. Yes, you can prepare the dough in advance. After kneading, place it in a greased bowl and cover it. You can let it rise in the fridge overnight. This slow rise adds flavor. Just remember to take it out an hour before baking to let it come to room temperature. This blog post covered how to make Mozzarella Stuffed Rosemary Pull Apart Bread. We discussed the ingredients needed, like flour, yeast, and cheese. Then, I shared step-by-step instructions for making the dough and shaping the rolls. You learned tips for perfect texture and flavor. We explored fun variations and how to store leftovers. Remember, you can easily swap ingredients and skills to make your bread unique. Enjoy your baking journey!

Mozzarella Stuffed Rosemary Pull Apart Bread

A delicious pull-apart bread filled with mozzarella cheese and flavored with fresh rosemary.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Appetizer
Cuisine Italian
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F/43°C)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
  • 1 cup mozzarella cheese, cut into small cubes
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • to taste freshly cracked black pepper

Instructions
 

  • In a large mixing bowl, combine flour, instant yeast, sugar, and salt. Mix well.
  • Make a well in the center and add warm water and olive oil. Stir until a dough begins to form.
  • Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Once the dough has risen, punch it down and divide it into 16 equal pieces.
  • Flatten each piece of dough, place a cube of mozzarella in the center, and pinch the dough around the cheese to seal it.
  • Grease a loaf pan and layer the filled dough balls in the pan, standing them up vertically.
  • In a small bowl, combine melted butter, garlic powder, and black pepper. Brush the mixture over the dough balls and sprinkle with chopped rosemary.
  • Cover the pan again and let the dough rise for another 30 minutes.
  • Preheat your oven to 375°F (190°C).
  • Bake the pull-apart bread for 25-30 minutes or until golden brown and the cheese is melted.
  • Once baked, allow it to cool for a few minutes before serving.

Notes

Serve warm with olive oil and balsamic vinegar for dipping.
Keyword bread, mozzarella, pull apart, rosemary