My Cheesy Pull-Apart Bread couldn’t be easier to make or more delicious. First, start out with a boule. That’s just French for “ball”. Place the boule on a rimmed baking sheet lined with parchment paper.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Equipment: 1 rimmed baking sheet, parchment paper, mini food processor, Stand mixer fitted with a paddle attachment, chef’s knife
1 (2-pound) boule (round French loaf of bread)
1 cup (2-sticks) of butter, unsalted and room temperature
1/4 cup sun-dried tomatoes, finely chopped
3 cloves garlic, freshly grated
4 ounces of cream cheese, room temperature
1 cup Parmesan cheese, freshly grated
1/2 cup shredded Mozzarella cheese, reserved for the top
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 fresh basil leaves, finely chopped
Preheat oven to 350-degrees F.
Place the boule (round loaf of French bread) on a rimmed baking sheet lined with parchment paper score the bread, in a criss-cross pattern, almost all the way through.
In a stand mixer fitted with the paddle attachment, add butter, grated garlic, softened cream cheese, finely chopped sun-dried tomatoes, freshly grated Parmesan cheese, grated garlic, kosher salt, freshly ground black pepper, and basil. Mix to combine. Stuff all the bread crevasses with the filling.
Place the baking sheet, just below the center position. Bake for 20 to 25 minutes. Remove the bread from the oven. Turn the oven off. Sprinkle the top with shredded mozzarella cheese. Place the boule back into the hot oven, keeping a close watch for another 1 to 2 minute longer allowing the cheese to become gooey and delicious.
My Cheesy Pull-Apart Bread goes perfect with a side of marinara sauce.
If you are using a smaller loaf, you will need to cut back on the amount of cheese and other ingredients you use.