An easy herb pull-apart bread stuffed with cream cheese, mozzarella, herbs
and fresh garlic. Shaped like a Christmas Tree, perfect for the holidays.
This cheesy herb and garlic pull-apart bread is super simple to make. One of my
That’s why I like the Christmas menu to be full of foods that are easy to prepare so no one has to spend all day cooking in the kitchen.
This bread can be prepared the day before and kept in the refrigerator until you’re ready to bake it. You can shape this bread any way you like but it’s fitting that today it’s a Christmas tree.
Let’s start with the dough.
It’s a super basic pizza dough. Everything added together in one bowl; flour, water, yeast, oil, salt and sugar. Then it’s mixed, left to rise for an hour before being tipped out onto a lightly floured bench.
Then it’s rolled into a square and cut diagonal into two triangles. You want the triangles to be a little more ‘tree’ shaped than when you originally cut the square, so cut and tweak until you have two triangles resembling something like this.
During the dough’s rise time, the filling can be made. It’s soft cream cheese, a cup of mixed herbs and fresh garlic. This is slathered onto one of the dough triangles and topped with a layer of grated mozzarella cheese.
I like a real mix of herbs in mine, whatever I have growing in the garden. (Parsley, oregano, marjoram, coriander, basil, dill, thyme, sage… whatever you like!)
Before you spread the filling, move the dough triangle onto some baking paper because it will be too heavy to move once the filling is on.
Then it’s topped with the second dough triangle and the edges are sealed by just pressing them down. You can tidy up the edges if you like by cutting off any scraggly bits.
At this point, if you are making it in advance, it can be popped into the refrigerator and taken out when you ate ready to bake it.
Bake until golden brown.
It’s definitely best served warm when the mozzarella cheese is soft and stretchy. Serve with your
Cheesy Garlic and Herb Pull Apart Bread
- 450 grams High Grade Flour (3 cups)
- 260 ml Warm Water
- 2 tblsp Olive Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 sachet Instant Yeast (8grams)
- 220 grams Soft Cream Cheese
- 1 cup Fresh Herbs (Thyme, Parsley, Oregano, Marjoram, Rosemary, Dill…) Chopped
- 4 cloves Fresh Garlic Crushed
- 1/4 tsp Salt
- 1 cup Grated Mozzarella Cheese
- In a large bowl combine all the dough ingredients and stir with a fork until it forms a rough ball. Tip out the ball of dough on a floured bench and knead for 5 minutes until smooth.Cover and leave to rise for 45-60 minutes. * While the dough is rising, make the cream cheese filling
Cream Cheese Filling
- In a bowl, combine the cream cheese, chopped herbs, salt and garlic. Mix well.
- Roll the dough out into a square of about 40cm by 40cm and cut it diagonally down the middle into two triangles. Cut and shape the triangles until you have two tall triangles.
- Place one triangle on a piece of baking paper and spread it with the cream cheese mixture. Then top with the mozzarella cheese.
- Add on the second triangle and seal the edges.
- Cut lines up each side of the triangle, not quite meeting in the middle. Twist each individual cut piece. ** If making this in advance, at this point it can be stored in the fridge until the next day, ready to be baked. Take it out about an hour before baking.
- Heat your oven to 180 degrees Celsius and let the dough rest at room temperature while your oven warms.
- Bake for 25 minutes until golden brown and serve warm with your favourite sauce, spread or dip.
Have you made this? Tag me and let me know! @home_grown_happinessnz