Pull Apart Bread with Romesco Sauce Recipe

Perfect recipe for a starter to share with friends and family. Seasoned with roasted garlic, fresh herbs and lemon juice this fluffy pull-apart bread checks all the boxes to impress your guests.

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Pull-Apart Bread

Author: Traditional, but not

Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour

Ingredients

Dough

• 300 ml tepid water
• 43 g fresh yeast
• 500 g AP flour, plus extra for dusting
• 10 g salt
• olive oil

Filling

• 1 big bunch of parsley
• 1 big bunch of basil
• 1 head of roasted garlic
• juice of 1/2 a lemon
• 265 g cream cheese
• 60 g Mozzarella, grated
• 60 g Grana Padano, grated
• pepper
• salt

Romesco Sauce

• 80 g blanched hazelnuts, roasted
• 1 large bunch flat-leaf parsley, leaves picked
• 1 jalapeno, chopped or other chilli
• 2 small cloves garlic, peeled
• ½ tsp smoked paprika
• 2 tbs white wine vinegar
• 125 ml extra virgin olive oil
• 1 Tbsp agave syrup (optional)

Instructions

Pull-Apart Bread

1. Pour tepid water into a mixing bowl. Add flour, yeast and salt and knead using the dough hook attachment till it forms a silky and elastic dough.
2. With oiled hands shape into a rough ball, place in a lightly oiled bowl, cover with a clean, damp tea towel or plastic wrap, and prove in a warm place for 1 hour, or until doubled in size.
3. Meanwhile roast the garlic int he oven. Cut the top off a bulb of garlic, add olive oil and salt onto the garlic. Place top back on and wrap in aluminum foil. Place into a 200°C preheated oven until soft, should take around 45 minutes.
4. Add parsley, basil, garlic, lemon juice, creamcheese into the blender, then blitz until combind. Squeeze in the lemon juice, add the cream cheese, blitz again until smooth.
5. Roll out dough on a floured work surface and spread the cream cheese mixture, leaving a 5 cm border along the longer sides. Sprinkle with cheeses and then roll up the dough, starting in front of you, so you end up with a long roll shape. With a sharp knife, cut the roll into pieces, then place in the tray, swirl-side up, arranging them fairly close together. Cover and prove 45 minutes.
6. Preheat the oven to 220°C and bake on the top shelf for 20 minutes, or until golden.
7. Serve with romesco sauce.

romesco sauce

1. To make green romesco sauce, add hazelnuts to a processor and pulse to coarsely chop. Remove and set aside.
2. Add parsley, jalapeño/chilli and garlic to same processor. Pulse to coarsely chop.
3. Return chopped hazelnuts and add remaining ingredients to processor. Process to form a chunky sauce and season to taste.