Rosemary-Garlic Pull-Apart Bread
The chefs in the Williams Sonoma Test Kitchen are self-described dunkers. After removing their savory “Bundt bread” from the oven, they grabbed a jar of marinara sauce and heated it up, then pulled off chunks of the warm bread and started dipping. The heavenly combo of baked pizza dough, Parmesan cheese, fresh herbs and marinara is reminiscent of a pizza pie. You can make the dough yourself or to streamline prep, purchase it from the supermarket or your favorite pizzeria. Be sure to use a small Bundt pan with a 6-cup (1.5-l) capacity, not a standard-size pan.
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into 8 pieces, plus more for greasing
- 3 garlic cloves, grated or very finely minced
- 1 cup (4 oz./125 g) packed grated Parmesan cheese
- 2 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh flat-leaf parsley
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- All-purpose flour for dusting
- 2 lb. (1 kg) homemade or store-bought pizza dough, at room temperature
- Flaky sea salt
- Warm marinara sauce for serving (optional)
Preheat an oven to 350°F (180°C). Butter a 6-cup (1.5-l) Bundt pan.
Place the butter in a microwave-safe bowl and microwave until melted. Stir in the garlic. In another bowl, stir together the Parmesan, rosemary, parsley, kosher salt and pepper.
On a lightly floured work surface, cut the pizza dough into 32 pieces, each about 1 oz. (30 g), and roll into balls. Working with 1 dough ball at a time, roll it in the garlic butter and then in the Parmesan mixture. Place in the prepared Bundt pan. Repeat with the remaining dough balls, arranging them side by side and then stacking them on top of each other. Cover the pan loosely with a buttered sheet of aluminum foil.
Bake until the dough balls are puffed up over the pan and deeply golden, about 45 minutes, removing the foil halfway through baking. Transfer the pan to a wire rack and let cool for 10 minutes, then carefully invert the bread onto a baking sheet. Return to the oven and bake until the top is golden brown, about 15 minutes more.
Sprinkle the bread with flaky sea salt and let cool for 10 minutes, then serve with warm marinara sauce for dipping. Serves 6.
Williams Sonoma Test Kitchen