Savory Pull-Apart Loaf

This post is late by a week. I had intended to update you about the other half of the cinnamon roll dough last week. but somehow couldn't put the post together in time. so here it is for you. ...

at the very beginning i must confess that this was a last moment decision, so this loaf wasn't very conventional in its form. following the basic guidelines from My Diverse Kitchen, i kept putting things together... and finally ended up with a loaf which was pretty impressive. now the question is would I make this loaf again with the exact same recipe? well I probably will, but if I plan it well in advance then I'll reduce the amount of sugar in the dough.. because though the loaf as a whole is wonderful when warm, it tastes a bit sweet-ish otherwise.... 

before proceeding to the recipe (if it can be called so), let me tell you that this is just an idea of how i proceeded.. since i was relying on my eyes and not measuring my ingredients out.. so i have skipped the details here. . feel free to rely on your eyes/instincts in case to intend to use 'this recipe' as a reference. I am sure.. in all probability you will end up with a delicious loaf.

Savory Pull-Apart Loaf Adapted from My Diverse Kitchen

  • half of this dough
  • olive oil
  • basil pesto
  • green olives, sliced lengthwise
  • shredded mozzarella cheese
  • herb de Provence 
  what i did

  • I had covered this half of the dough with a plastic cling wrap while I worked on the cinnamon rolls. 
  • once the cinnamon rolls were done I rolled out the dough into a 9 by 13 inch rectangle, brushed it with some olive oil, spread a layer of home-made basil pesto over it., sprinkled shredded mozzarella, thinly sliced green olives and herb de Provence on top. 
  • next using a pizza cutter, I cut the loaded dough breadth-wise into 6 equal parts. then stacked these 6 strips one on top of one another, taking care so that the toppings stay intact.  
  • then using a knife I cut straight down through this stack dividing it into 6 equal parts.at this point I ended up with a stack of dough which was 2 inches wide. since I had planned to bake the loaf in my 9x5 inch loaf tin and had prepared it in advance by greasing it, so i placed these square slices, in the prepared pan in 2 parallel rows..
    covered the loaf tin with a sheet of lightly greased plastic cling wrap and let the dough rise until doubled, about 45-60 minutes.
  • meanwhile i preheated the oven to 350 degrees F. and once the dough was ready i baked it in the preheated oven for 22 minutes, until the surface looked golden brown.
  • i let it cool down completely before pulling apart the slices.

Will be sharing this loaf at the following parties...


  1. Superb! Wonderful effort. Delicious and very perfect pull apart bread.

    today's post:

  2. This sounds so good. I have not tried the pull apart bread yet, but this looks like a good place to start.

  3. This looks amazing! You did a beautiful savoury bread from the other half of the dough. I like the flavours of pesto and the addition of olives, looks really delicious! Yum!

  4. I love this recipe and would need a nice red wine on the side!

  5. This looks so ridiculously good! I love a good savory bread--make it a pull apart bread and I am totally and completely sold!

  6. This bread sounds and looks amazing! I love the use of the homemade pesto and dough and the addition of mozzarella cheese makes it this the ultimate in comfort! So tasty and I'd eat the whole loaf...

  7. Hello! I have found your blog via simply sweet home linky party! I have enjoyed looking through your blog!! And I am now a follower!! Just though I would let you know! :)

    Sarah Ortiz


  8. Dear Tanusree, Your pull apart bread looks splendid...this would look beautiful on the holiday tables!
    I found your site through Foodie Friday and now following. Stop by soon to view a special giveaway I'm hosting. I hope you enter. Blessings, Catherine xo

  9. I can almost smell this awesome bread as it is coming out of the oven. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. This bread looks heavenly - all the wonderful flavors. This will be featured on My Meatless Mondays. Have a great week.

  11. This bread looks so wonderful!! Thanks for linking up with What's Cookin' Wednesday!

  12. Yum, i'm such a huge fan of bread. this looks great! Thanks for sharing at Foodtastic Friday!

  13. The town is also home restaurants in newhaven to the countries third oldest college named as the Yale University.


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Take care and come back soon.
Best, Tanusree

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