This fun pull-apart bread is the perfect compliment to any meal with its flaky layers and cheesy herb filling.

Italian Herb and Cheese Pull-Apart Bread from

Okay, so I know Thanksgiving is coming up. And I love Thanksgiving. One of my favorite holidays, actually. Stuffing, turkey, sweet potatoes, green beans, pumpkin PIE….I love it all.

However, I also love carbs. And cheese. And homemade bread. So bear with me during this little detour away from all things pumpkin and sage.

This bread is a super fun to eat. You pull the flaky layers back to find gooey cheese and flavorful herbs. It’s melty cheese blanketed between soft, tender blankets of bread.


It might seem intimidating to make, especially if you’re new to baking with yeast, but you can handle this. Believe me!  My kind of spilled over the edges of the pan. Which makes me strangely giddy because I’m always afraid my bread isn’t going to rise properly. Plus I thought it made this loaf extra fun.

And please give this a try. I had to refrain from eating half the loaf before dinner. We had my in-laws over and I was in the kitchen finishing up dinner and I kept sneaking bites of this bread. Although, I wasn’t too sneaky. My mother-in-law kept catching me in the act. You’d think I’d be better at sneaking food. I’ve had plenty of experience sneaking food behind my 3-year-old’s back. Note to self: work on sneaking chocolate and cheesy carbs while no one is looking.

No scratch that.

Note to self: Stop being such a fatty.




Italian Herb and Cheese Pull-Apart Bread

This fun pull-apart bread is the perfect compliment to any meal with its flaky layers and cheesy herb filling.


  • 3 and 1/2 cups bread flour
  • 1 tablespoon granulated sugar
  • 2 and 1/4 teaspoons rapid rise yeast (1 package)
  • 1 and 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 2 cloves of garlic, finely minced
  • 1 and 1/2 teaspoon dried basil, divided
  • 2 tablespoons olive oil
  • 1/4 cup milk
  • 1 cup plus 2 tablespoons warm water
  • 4 tablespoons unsalted butter, melted and divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese


  1. Add flour, sugar, yeast, salt, thyme, garlic and 1/2 teaspoon of basil to the bowl of a stand mixer. Mix gently until combined. With the mixer on low and the dough hook attached, add olive oil, milk, and warm water. Mix on medium-low speed until the dough pulls away from the bowl and forms a ball.
  2. Transfer dough into a greased bowl and cover with a lint-free towel. Place in a warm location until doubled in size, or about 1 hour.
  3. Roll out dough into a rectangle about 12×20-inches in size. Brush with 3 tablespoons of the melted butter. Sprinkle with 1 teaspoon of dried basil, and all the cheese.
  4. Cut into 6 equal strips (going along the long side of the rectangle so your strips are about 12 inches long). Stack strips on top of each other and cut into six stacks. Carefully transfer these squares into a greased 10-inch loaf pan (so that they are standing up). Cover loosely and let rise again for 30-60 minutes.
  5. Preheat oven to 350°F. After it has risen, drizzle remaining 1 tablespoon of melted butter over loaf. Bake for 35 minutes. Tent with foil if the top of the bread is browning too quickly. I covered mine with foil for about the last 10 minutes of baking.
  6. Enjoy warm. Serves 1. Kidding. Kind of.

Adapted from Baked By Rachel

All images and text ©Rachel Cooks.

Verdict: Umm…yeah…I could have eaten the whole loaf.

Husband’s take: He was a huge fan of this too. How could anyone not be?

Changes I would make: More cheese? Kidding. No changes necessary.

Difficulty: Easy to moderate.