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- 3 cups all-purpose flour - 1 packet (2 1/4 teaspoons) instant yeast - 1 tablespoon granulated sugar - 1 teaspoon salt - 1 cup warm water (about 110°F / 43°C) - 2 tablespoons extra virgin olive oil I start with all-purpose flour, which gives the bread a soft texture. I use instant yeast for quick rising. Granulated sugar adds a hint of sweetness, while salt balances the flavors. Warm water helps activate the yeast. Finally, I add extra virgin olive oil for richness. - 1 tablespoon fresh rosemary, finely chopped (plus extra for topping) - 1 cup mozzarella cheese, cut into small cubes - 2 tablespoons melted unsalted butter - 1 teaspoon garlic powder - Freshly cracked black pepper to taste Fresh rosemary brings a fragrant note to the bread. I use mozzarella cheese for its creamy, melty goodness. Melted unsalted butter adds flavor and helps the topping stick. Garlic powder gives a savory kick, while cracked black pepper adds warmth. - Cooking spray or butter for greasing - Optional garnishes for serving I always grease the pan with cooking spray or butter to prevent sticking. For serving, I like to use garnishes like fresh rosemary or a mix of olive oil and balsamic vinegar. This adds a nice touch and complements the bread's flavor. {{ingredient_image_2}} - In a large bowl, mix the all-purpose flour, instant yeast, sugar, and salt. Whisk them together well. - Make a well in the center. Pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. - Move the dough to a floured surface. Knead it for 8 to 10 minutes. The dough should feel smooth and a bit sticky. - Shape the dough into a ball. Place it in a greased bowl. - Cover the bowl with a clean towel. Set it in a warm spot for about 1 hour. The dough should double in size. - After the dough rises, punch it down gently to release air. - Cut the dough into 16 equal pieces with a knife. - Flatten each piece into a disk. Put a cube of mozzarella in the center and pinch the edges to seal the cheese inside. - Grease a loaf pan with cooking spray or butter. Arrange the stuffed dough balls vertically in the pan. - In a small bowl, mix melted butter, garlic powder, and cracked black pepper. Brush this mix over the dough balls. - Sprinkle chopped rosemary on top for extra flavor. - Cover the pan again and let it rise for 30 minutes in a warm area. - Preheat your oven to 375°F (190°C). - Bake the pull-apart bread for 25 to 30 minutes. It should turn golden brown and the cheese should bubble. - Once baked, remove the bread from the oven. Let it cool in the pan for a few minutes. - Carefully transfer it to a wire rack. Serve warm on a rustic platter. Pair it with olive oil and balsamic vinegar for dipping. Garnish with fresh rosemary for style. To get the right dough, mix the flour, yeast, sugar, and salt well. Then, make a well in the center. Pour in your warm water and olive oil. Stir until a shaggy dough forms. Knead for about 8-10 minutes. This helps the dough become smooth and elastic. You want it to feel slightly tacky but not sticky. Proper kneading develops gluten, giving the bread a great texture. When you stuff the mozzarella, flatten each piece of dough into a small disk. Place a cube of cheese in the center. Pinch the edges tightly to fully enclose the cheese. This step is key to avoiding leaks. Make sure there are no gaps, or the cheese might ooze out while baking. For the best results, place your loaf pan in the center of the oven. This helps it bake evenly. Check for doneness by looking for golden brown tops and bubbling cheese. If you hear a hollow sound when tapping the bread, it’s likely done. If not, bake for a few more minutes. Pro Tips Use Warm Water: Make sure the water is warm but not hot, around 110°F (43°C), to activate the yeast effectively without killing it. Let it Rise: Allow the dough to rise in a warm, draft-free area. This helps the dough to develop flavor and texture. Don’t Overstuff: Be careful not to overstuff the dough balls with mozzarella, as this can cause them to burst during baking. Rest Before Serving: Let the bread cool for a few minutes before slicing. This helps the cheese set slightly and makes for cleaner slices. {{image_4}} You can switch up the cheese for fun flavors. Cheddar gives a sharp taste. Gouda adds a creamy touch. You could also try fontina for a nutty flavor. Each cheese brings its own charm to the bread. Why not mix in other herbs? Thyme adds a sweet, earthy taste. Oregano brings a Mediterranean flair. You can also add spices like red pepper flakes for a kick. This makes every loaf unique and exciting. If you need gluten-free options, use a gluten-free flour blend. Just make sure it works well for bread. You can also swap mozzarella with vegan cheese. This keeps the dish plant-based but still delicious. These options allow everyone to enjoy this tasty bread. To keep your bread fresh for a few days, wrap it well. Use plastic wrap or aluminum foil. This helps keep the moisture in. Store it at room temperature. Avoid the fridge, as it can dry out the bread. Enjoy it within 2-3 days for the best taste. Freezing is a great way to save extra bread. First, let the bread cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to remove as much air as possible. This bread can last up to three months in the freezer. To bring your bread back to life, you have a few options. For a quick fix, use the microwave. Heat individual pieces for about 15-20 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. This method restores the bread's texture and flavor. You can enjoy this bread with many tasty dips. Here are some great options: - Olive oil and balsamic vinegar: Mix them for a simple dip. - Garlic butter: Melted butter with garlic adds a rich taste. - Marinara sauce: This classic tomato dip pairs well with the cheese. - Herbed yogurt dip: Combine yogurt with herbs for a fresh twist. Each dip will enhance your bread experience. Feel free to mix and match! Yes, you can prepare this bread ahead of time. Here’s how: - Dough preparation: Make the dough and let it rise. - First rise: After the first rise, punch it down. - Chill: Wrap the dough in plastic and store it in the fridge for up to 24 hours. - Second rise: Let it come to room temperature before shaping and rising again. This method saves time on the day you want to serve it! Dense bread can happen for a few reasons. Here are common issues: - Too much flour: Adding extra flour while kneading can make it heavy. - Not kneading enough: Kneading helps develop gluten. Aim for smooth, elastic dough. - Old yeast: Using expired yeast can prevent proper rising. - Incorrect water temperature: Too hot or cold water affects yeast activation. Check these factors next time for lighter bread! Yes, you can use active dry yeast. Just remember these tips: - Proof the yeast: Mix it with warm water and a bit of sugar first. Wait until it bubbles. - Use the same amount: One packet of active dry yeast equals the same as instant yeast. - Adjust rising times: Active dry yeast may take a bit longer to rise. With these adjustments, you can still enjoy delicious pull-apart bread! This blog covers how to make Mozzarella Stuffed Rosemary Pull Apart Bread. We discussed key ingredients, the step-by-step process, and helpful tips. You'll learn about flavor enhancers, dough preparation, and various baking tricks. We also explored cheese options and ways to store your bread. This bread is not just delicious; it’s fun to make. You can tweak it to suit your taste. Follow these steps, and you will bake something delightful. Enjoy your time in the kitchen!

Mozzarella Stuffed Rosemary Pull Apart Bread

A delightful pull-apart bread filled with gooey mozzarella 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 granulated sugar
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F / 43°C)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
  • 1 cup mozzarella cheese, cut into small cubes
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon garlic powder
  • Freshly cracked black pepper to taste

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Whisk them together until evenly mixed.
  • Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Using a wooden spoon, stir the mixture until a shaggy dough begins to come together.
  • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
  • Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and set it in a warm environment to rise for about 1 hour or until it has doubled in size.
  • After the dough has risen, gently punch it down to release any air. Divide the dough into 16 equal pieces using a bench scraper or knife.
  • Take each piece of dough and flatten it into a small disk. Place a cube of mozzarella in the center of each disk, then pinch the edges of the dough together to completely enclose the cheese and form a ball.
  • Grease a standard loaf pan with cooking spray or butter. Arrange the filled dough balls in the pan, standing them vertically and ensuring they are snug against each other.
  • In a separate small bowl, mix together the melted butter, garlic powder, and cracked black pepper. Using a pastry brush, generously brush this mixture over the exposed tops of the dough balls. Sprinkle the finely chopped rosemary on top for added flavor and aroma.
  • Cover the loaf pan again with a kitchen towel and allow the dough to rise for an additional 30 minutes in a warm area.
  • While the dough is rising, preheat your oven to 375°F (190°C).
  • Once the rising time is complete, bake the pull-apart bread in the preheated oven for 25-30 minutes, or until the tops are golden brown and the cheese inside is bubbling.
  • Remove the bread from the oven and let it cool in the pan for a few minutes before gently transferring it to a wire rack or serving plate for a few more minutes before slicing.

Notes

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