Directions

• As you can see in the picture, we don’t need a lot of ingredients. The butter for the filling is missing, because I forgot to put it on the table. Also, if you don’t like herbs de Provence, you can omit them or replace them with rosemary, for example.
• I heated the oven to 200 degrees. I cut a little of the part with the “whiskered” roots of the garlic, sprinkled olive oil and seasoned with salt and pepper. I wrapped the garlic seasoned in this way in tin foil and baked it for about 30 minutes.
• While the garlic was baking, I took care of the bread dough. I put the flour, sugar, and yeast in the bowl of the food processor. I started the robot at a low speed and gradually added the warm milk, butter, salt, and pepper. I mixed everything well, gradually increasing the speed until I obtained a soft and non-sticky dough. The kneading did not last more than 5-7 minutes. I left the bread dough to rise for 1 hour and a half.
• The garlic is baked and I let it cool down for 10 minutes. I unpacked it and squeezed out the baked cloves of garlic. They come out easily, pressing lightly with your fingers. I crushed it with a fork and mixed it with soft butter, salt, pepper and herbs de Provence. This will be the filling for my pull apart bread.
• After the dough has risen enough (doubled in volume), I spread it on the lightly floured table, with the help of a rolling pin. I spread the butter cream and baked garlic over the entire surface, then finely grated the smoked cheese on top.
• I cut the dough into squares to fit in the pan of my choice, I chose a rectangular shape, you can choose which shape you want. I worked one at a time so as not to stress the dough too much. I put a square over a square, as you can see in the pictures, and place them in the tray. After I finished, I left it to rise for another 30 minutes.
• I baked the bread at 180 degrees for 35-40 minutes. The smell in the house is complete madness. The aromas of butter and garlic combine harmoniously and entice you to take the bread out of the oven as soon as possible.
• My advice is to eat the bread while it is still hot, smeared with butter and sprinkled with a little fine salt. The crust is crispy and the core is fluffy and aromatic. Pull apart piece by piece and enjoy!