Pull-apart garlic bread

Pull-apart garlic bread

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • 25 minutes, plus proving time
  • 35 minutes

"No braai is complete without a good, buttery garlic bread with a crisp crust. This one has got to be the cheesiest one I’ve ever made! Add sundried tomatoes, olives, onions and other herbs to the layers of this loaf to personalise it. It can only get more delicious." - Khanya Mzongwana


  • 700 g cake flour, plus extra for sprinkling
  • 10 g instant dry yeast
  • 40 g brown sugar
  • 2 t salt
  • 10 g fresh thyme, finely chopped
  • 3 T vegetable oil
  • 3 cup warm water
  • 100 g mozzarella, grated
  • For the garlic butter:
  • 4 cloves garlic, finely chopped
  • 10 g fresh parsley, finely chopped
  • 250 g butter, softened
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the bread, combine all the dry ingredients. Pour in the oil and work it into the mixture with your fingers. Make a well in the centre of the mixture and gradually add the water, mixing with your fingers until a soft, wet dough is formed. Add a few sprinkles of flour while working the dough until it is still soft but firm. Knead the dough in the bowl for about five minutes, then cover with clingwrap or a tea towel and allow it double in size. Knock down the dough and flatten into a 20 x 25 cm rectangle.

2. To make the garlic butter, place the garlic, parsley and butter in a saucepan over a medium heat until the garlic is fragrant. Spread the garlic butter onto the surface of the dough and top with the mozzarella.

3. Preheat the oven to 190°C. Line a 22 x 10 cm loaf tin with greaseproof paper and grease with butter. Cut the dough into uniform squares. Pack the squares into the tin from left to right in the tin until full. Bake for 30–35 minutes, or until risen and golden brown. Brush with the remaining garlic butter and serve warm.

Find more bread recipes here. 

VideographyRomy Wilson 
Photography: Shavan Rahim
Food assistant: Leila-Ann Mokotedi


View this post on Instagram


A post shared by Woolworths TASTE Magazine (@wwtaste)

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes