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+ servings

Cheesy Garlicky Pull-Apart Bread


  • 1 round (~ 1 lb) loaf sourdough bread (Any bread, really is great here, it's hard to go wrong. Gluten-free if you need)
  • ½ cup butter
  • coarse or flaky salt + freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 cup cheese, finely grated finely grated (I used a mix of ⅔ firm aged cheeses — Parmesan and Asiago and ⅓ Fontina for meltiness)
  • 1 tsp fresh herbs, minced minced (I used ½ rosemary, ½ thyme)
  • 2 tbsp fresh herbs, chopped, to finish (such as chives or parsley)


  • Preheat oven to 350° F
  • Cut bread width-wise into 1" slices to within ½" of the bottom of the loaf. Repeat cuts in the opposite direction.
  • Transfer to a baking sheet or roasting pan.
  • In a small saucepan or your microwave, combine butter, salt, and garlic. Warm until the butter has melted
  • Pour over bread, making sure to separate any bread fingers as you go, ensuring the bread is evenly butter-soaked.
  • Scatter with grated cheese and the first tsp of herbs, making sure they reach the bottom crust as well.
  • Cover dish with foil and bake loaf for ~ 15 minutes, until warmed through. Remove foil and bake another 15 to 20 minutes, until edges of the loaf are toasty and cheese has melted.
  • Scatter with any additional green herbs for garnish and serve warm.