Name: Garlic Pull Apart Loaf
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Italian American
Ingredients: 1 pound refrigerated pizza dough, room temperature; 5 tablespoons unsalted butter, melted; 5 garlic cloves, minced; ½ teaspoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¾ cup parmigiano reggiano, finely grated, plus more for finishing; 1 cup low-moisture mozzarella, shredded; Flaky salt, for finishing, optional

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Perfect for pasta night.

This Garlic Pull Apart Loaf layers store-bought pizza dough with fresh garlic butter, mozzarella, and parmigiano reggiano, stacked in a loaf pan and baked until deeply golden. It looks like a bakery loaf but comes together with almost no effort, making it the easiest way to bring something special to the table.

Golden garlic pull apart bread in a loaf pan with melted mozzarella and Parmigiano Reggiano between the layers

Ingredients

Pizza dough gives this loaf a chewy, crust-like bite that holds up to plenty of butter and cheese. Fresh garlic butter seasons every layer, mozzarella brings the stretch, and parmigiano reggiano adds a nutty, salty edge inside and out.

refrigerated pizza dough – let it come to room temperature so it rolls out easily without springing back
low-moisture mozzarella – melts smoothly without making the bread soggy
parmigiano reggiano – finely grated so it melts into the layers and crisps on top
unsalted butter – melted, so you control the salt
kosher salt – I use Diamond Crystal in all my recipes
fresh garlic – minced; fresh garlic has a sweetness and depth that garlic powder can’t match
dried oregano – a subtle nod to classic pizzeria garlic bread
black pepper

Ingredients for garlic pull apart loaf: pizza dough, mozzarella, Parmigiano Reggiano, butter, and garlic

How to Make Garlic Pull Apart Loaf

Make the Garlic Butter: Stir the melted butter with the garlic, oregano, salt, and pepper, then set a little aside for finishing.

Roll and Fill the Dough: Roll the pizza dough into a large rectangle. Brush it with garlic butter, then sprinkle with parmigiano reggiano and mozzarella.

Cut and Stack: Cut the dough into squares and stack them into three piles. Stand the stacks upright in the loaf pan, leaving them a little loose so they have room to expand.

Rise and Bake: Let the loaf puff slightly at room temperature, top it with more parmigiano reggiano, and bake until deeply golden and cooked through in the center.

Finish While Warm: Brush with the reserved garlic butter, add a pinch of flaky salt, and serve warm.

Step-by-step photos of making garlic pull apart bread with pizza dough, from rolling and filling to stacking in a loaf pan

What to Serve with Garlic Pull Apart Loaf

This loaf belongs next to a big bowl of pasta. Serve it with my Creamy Italian Sausage Rigatoni or Vodka Sauce for a cozy pasta night. It also pairs well with soups, or you can set it out with a bowl of warm marinara for dipping.

Garlic pull apart loaf on parchment paper with golden, cheesy layers

Tips for the Best Garlic Pull Apart Loaf

Start with dough at room temperature, since cold dough fights back when you roll it. Keep the stacks loose in the pan. If the top browns before the middle is done, tent it with foil for the last 10 minutes. The center layers should look set and fluffy, not gummy.

How to Make Garlic Pull Apart Loaf Ahead of Time

Assemble the loaf, cover it tightly, and refrigerate for up to 12 hours. Let it sit at room temperature for 30 to 45 minutes before baking so it can puff, then top it with parmigiano reggiano and bake as directed.

Garlic Pull Apart Bread Variations

Add chopped fresh parsley or basil to the garlic butter, or a pinch of red pepper flakes for gentle heat.

For a heartier loaf, tuck thin slices of pepperoni between the layers.

Craving something sweet? Try my Apple Butter Pull Apart Bread.

Garlic pull apart loaf baked in a 9x5 loaf pan

Equipment I Use to Make Garlic Pull Apart Loaf

9×5-Inch Loaf Pan – perfect size for this loaf
Rolling Pin – to roll out the pizza dough
Pastry Brush – for spreading the garlic butter
Microplane Grater – so helpful for grating cheese

Today’s elevation: Brush the warm loaf with reserved garlic butter and a pinch of flaky salt, so the top tastes as rich as the layers inside.

Frequently Asked Questions

Can I use homemade pizza dough?

Yes! Any 1 pound ball of pizza dough works. Just make sure it’s at room temperature and relaxed enough to roll without shrinking back.

Why is my pull apart bread doughy in the middle?

The center layers bake last. Leave the stacks a little loose in the pan, and bake until the middle looks set. If the top is getting too dark, tent it with foil.

Can I use garlic powder instead of fresh garlic?

In a pinch, use about 1 teaspoon of garlic powder. Fresh garlic gives a sweeter, more rounded flavor, so I recommend it here.

What’s the best cheese for garlic pull apart bread?

Low-moisture mozzarella gives you the stretch without excess moisture, and finely grated parmigiano reggiano adds sharp, salty flavor and crisp edges.