use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Snack

Pull Apart Bread

Perfect side dish to accompany all your favourite meals! Pull Apart Bread with Violife Grated, Violife Prosociano and Violife Creamy. So flavorful!

  • prep timeCooking time20 minutes
  • preparation timePrep time1 hour
  • servingsServings26 portions
Snack
Starter
grated
creamy
recipe image Pull Apart Bread
  • 200 g Violife Original Flavour Grated
  • 80 g Violife Prosociano, for topping
  • 325 ml warm water
  • 7 g sachet dried yeast
  • 500 g strong bread flour, plus extra for dusting
  • 1 tsp salt
  • olive oil to grease
  • 50 g breadcrumbs
FOR THE FILLING:
  • 1 Violife Creamy Original
  • 1 big bunch flatleaf parsley, roughly chopped
  • 3 garlic cloves, chopped
  • 1 lemon zest
  • A drizzle of olive oil
  1. Into a large bowl pour water and yeast and mix with a fork for 2 minutes.
  2. Add flour and salt and mix well. When stiff use your hands to form a dough.
  3. On a lightly floured surface knead for 5 minutes and then form a ball.
  4. Place in a greased bowl, cover with a clean towel and place in a warm place for 1 hour or until double in size.
  5. Remove the air from the dough and divide into two pieces. Stretch out onto a lightly floured surface into a 30cm x 50cm rectangle, leaving a border on the longer side.
  6. In a blender, blitz all ingredients for the filling and pour onto the dough.
  7. Roll the dough and leave it seam side down. Roll it in Violife Original flavour Grated and slice in pieces. You should get around 26.
  8. Place the pieces close together in two round, lined 23cm baking tins. Add the rest Violife Original flavour Grated in between the rolls.
  9. Allow to rise once again for 30 minutes.
  10. Sprinkle with breadcrumbs and grated Violife Prosociano and place in a preheated oven at 220°C for 20 minutes.
  11. Enjoy while still hot!