Pull-Apart Rosemary-Garlic Bread

Posted

Taken from this recipe. I halved it because I could only find a 1.5 lb squash.

Ingredients
Dough
2 1/4 cups (270 grams) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant or quick-rising yeast (such as Fleischmann’s Rapid-Rise, from one [1/4-ounce] envelope; I used a full envelope)
1 1/2 teaspoons kosher salt
2/3 cup whole milk, warmed
3 tablespoons unsalted butter, softened
Filling and topping
3 ounces (6 tablespoons) unsalted butter, softened
3 ounces Parmesan cheese, grated (about 3/4 cup)
1 tablespoon finely chopped fresh rosemary
2 cloves garlic, grated on a Microplane
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter, melted
1/2 teaspoon flaky sea salt

Instructions

  1. Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with the paddle attachment. With mixer running on low speed, beat in warm milk and butter until just combined, 30 to 45 seconds.
  2. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes.
  3. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour, 30 minutes. (I did this in the oven with the light on to give a little heat; initially I put a pot of boiling water next to it but I took it out after a couple mins, it was a warm day)
  4. Meanwhile, make the filling: Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
  5. Once dough is ready, punch it down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 1 1/2-ounce; 3 tablespoons each).
  6. Flatten each piece into a 4-inch-round disk (doesn’t need to be perfectly round). Spread about 1 tablespoon filling onto 1 side of each disk. Sprinkle with sea salt.
  7. Stack disks, cheese side up, on top of each other, and then turn the stack onto its side and place in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes. Preheat oven to 325°F.
  8. Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning.
  9. Transfer loaf pan to a wire rack and let cool 10 minutes before transferring loaf directly to the wire rack.
  10. Brush with melted butter & sprinkle with flaky salt