Afternoon tea
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 time]()
Cooking time20 minutes![preparation time]()
Prep time1 hour![servings]()
Servings26 portions
- 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
- Into a large bowl pour water and yeast and mix with a fork for 2 minutes.
- Add flour and salt and mix well. When stiff use your hands to form a dough.
- On a lightly floured surface knead for 5 minutes and then form a ball.
- Place in a greased bowl, cover with a clean towel and place in a warm place for 1 hour or until double in size.
- 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.
- In a blender, blitz all ingredients for the filling and pour onto the dough.
- 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.
- Place the pieces close together in two round, lined 23cm baking tins. Add the rest Violife Original flavour Grated in between the rolls.
- Allow to rise once again for 30 minutes.
- Sprinkle with breadcrumbs and grated Violife Prosociano and place in a preheated oven at 220°C for 20 minutes.
- Enjoy while still hot!
