Bonjour my friends, I'm Frankie and welcome to Club Foody! People love finger foods. There's something
about eating with our fingers that makes it more... I don't know, interesting! (giggling) From chicken wings,
cheese sticks, sandwiches, breads rolls, whoa! did I just say bread?
As a matter of fact, I have an amazing recipe you're just gonna love... it's so good!
In today's episode, I'll show you how to make my Pull-Apart Garlic Bread! OMG! Just think
about it... The bread is made from scratch and then stuffed with a garlic and herb mixture... mmm, yum!
This is an incredible mouth-watering recipe to enjoy anytime... So my friends, let's get
cooking! First let's make the garlic butter... In a mixing bowl, we'll add 1/2 a cup of butter,
fresh chopped parsley, fresh chopped chives, finely chopped rosemary then lots of garlic otherwise why
call it garlic butter, right? and finally freshly squeezed lemon juice. We'll stir the ingredients
until very well blended. From here, we'll scoop the butter onto the center of some wax paper
We'll gather the sides together to compact the butter and then fold one side over and form a log
by curling our fingers under to tighten it up. Now we'll roll it up to the other side
and twist the ends tight just like this... nice and neat. To prevent it from opening up, we'll fold the
ends under and transfer to the fridge until it hardens. All right, now let's move on to the dough...
In the bowl of a stand mixer, we'll add active dry yeast,
lukewarm milk between 105ºF/40ºC to 110ºF/43ºC and honey - yeast loves sugar! We'll give
a good stir and let it sit for 15 minutes until foamy. Meanwhile we'll prep the dry ingredients...
In a medium bowl, we'll add 2 cups of flour and reserve 3/4 cup on the side,
then some garlic powder and about 1/2 teaspoon of ground sea salt. We'll give a good whisk until
the ingredients are well blended and set aside for now. Back to the stand mixer... As we can see, it's
nice and foamy which indicates that the yeast is alive so to this we'll add unsalted butter,
one large egg and a 1/4 cup of Parmesan cheese. With the paddle attachment, we'll process
until fairly well mixed. Now we'll add the 2 cups of our flour mixture. Oh boy! That day
I was quite busy. While I was filming, I was also talking with my father and, my husband as well as
my girlfriend were trying to get a hold of me so I should have changed my attachment for a dough hook
but surprisingly enough, it still worked! I guess the culinary gods were looking out for me!
Yep, I wish the golf gods would do the same... So on low speed, we'll process and then
increase the speed to 3. Now this is when we start adding the 3/4 cup reserved
flour to the bowl by the tablespoon and we'll do that until the dough clings around the... ahem
paddle hook! (giggle) When it gets there, we'll increase the speed to 4 and knead it for 4 minutes.
When time is up, with our oily hands, we'll pull the dough under forming a ball.
Then we'll place it in a large bowl that has already been oiled and we'll move the dough
around to coat it. We'll place a clean dish towel on top and transfer to a draft-free spot such as
an oven with of course the heat off. We'll let it rise for 1:30 hours.
Later on, we'll remove from its spot and sure enough it doubled in size.
So we'll punch it a couple of times and transfer to a lightly floured work surface.
We'll sprinkle a little flour on top and we'll pull it under again to form a ball.
When this step is done, using a bench scraper, we'll cut the dough in half, sprinkle on more flour
if it's sticky and cut each half in half. Now just like we did earlier, we'll pull each piece under to
form a ball. From here, we'll cut in half and then each half in half again and finally each piece in
half once again. (giggle) Without being too confusing, we want to end up with 32 pieces at the end. Next,
what we'll do is working with one ball at a time, we'll flatten it to about 2 1/2 inches
big enough so we can stuff it. Now we'll place a small piece of Mozzarella cheese in the center
then a small piece of the garlic butter. We'll gather the edges together making sure everything
is covered and tightly pinch it closed. It should look like this... nice and neat with all the
yumminess inside. Then we'll transfer to a greased deep dish pizza pan - the one I'm using here is 12
inches wide by 1 inch deep. As you can see, I also placed a small ramekin upside down in the middle
because when the bread is baked, we'll flip it and pour in some dipping sauce... you'll see what
I mean later. So we'll cover it again and let it proof for 30 minutes in our draft free spot.
Meanwhile we'll make an egg wash which is simply an egg with milk but you can always use water
and we'll whisk very well until blended then set aside. All right, so half an hour later, we'll brush
the dough balls with the egg wash covering the surface and all the nooks and crannies.
We'll transfer to a 375ºF/190ºC preheated oven and bake for 30 minutes or until golden.
We'll remove from the heat and what we'll do is to brush garlic butter on top. We won't be shy with it,
covering the entire surface and yes, it has to be melted to apply easily! Next, we'll sprinkle
the remaining 1/4 cup of Parmesan cheese before returning the bread to the oven and bake
for another 3 minutes or until the cheese is somewhat melted. We'll remove from the heat and carefully
flip the ramekin over using tongs. We'll fill it up with pizza sauce or using my tasty Marinara Sauce!
And my friends, this is our Pull-Apart Garlic Bread! What an amazingly delicious finger food recipe!
Tender and tasty, these little guys are packed with flavor and even better when dipped in
sauce! They're great to serve for a party, sporting event or as a side... I hope you give it a try soon
and be sure to visit clubfoody.com for ingredient amounts, directions and more info...
Until next time my friends, bon appétit!