Cheesy Pull-Apart Garlic Bread
Equipment
- aluminum foil
- Knife
- Mixing bowl
- Whisk
Ingredients
- 1 small sourdough boule
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovies or anchovy paste minced and optional
- 2 cloves garlic minced
- Kosher salt to taste
- Black pepper freshly ground and to taste
- â…” cup smoked mozzarella cheese grated
- 2 tablespoons pecorino cheese grated
Instructions
- Place the sourdough boule on a cutting board and trim the edges if necessary so the bread fits inside the air fryer basket.
- Cut the top of the bread in a crisscross pattern at ½-inch intervals without cutting completely through the bottom.
- Whisk the olive oil, sherry vinegar, Worcestershire sauce, anchovies if using, and garlic together in a mixing bowl.
- Season with kosher salt and freshly ground black pepper.
- Drizzle the mixture evenly into the cuts in the bread.
- Sprinkle the smoked mozzarella into and over the cuts, followed by the pecorino.
- Place the bread in the air fryer basket and loosely tent it with aluminum foil.
- Cook at 154°C (310°F) for 12 minutes.
- Remove the foil and cook for another 8 minutes, until the edges are toasted and the cheese is melted and golden.
- Remove from the air fryer and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the bread straight from the air fryer while the smoked mozzarella is still soft and stretchy. Place it in the centre of the table so everyone can pull off individual pieces. It works particularly well as an Appetizer, Side Dish, or part of a selection of Fingerfood. It is also a natural addition to a Family Dinner or Party.Variations
For a more traditional garlic bread, leave out the sherry vinegar, Worcestershire sauce, and anchovies and double the garlic. Add 1 to 2 tablespoons melted butter to the olive oil for extra richness. Pecorino can be replaced with Parmesan, or combine Parmesan with the smoked mozzarella. Browse more ideas in the Bread and Cheese collections.Storage and Reheating
Store leftover garlic bread covered in the refrigerator. Reheat it briefly in the Airfryer until the bread is crisp and the cheese is thoroughly heated. Avoid reheating it for too long because the exposed bread edges can become overly crisp before the centre is hot.Wine Advice
A medium-bodied Merlot works well with the smoked cheese, garlic, and savoury Worcestershire flavours. For white wine, Sauvignon Blanc provides enough acidity to balance the richness of the mozzarella and pecorino. Explore suitable wines at René’s Wijnbeleving.Nutrition values
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About Cheesy Pull-Apart Garlic Bread
Cheesy Pull-Apart Garlic Bread transforms a small sourdough boule into a warm, crisp, cheese-filled centrepiece. Instead of simply spreading garlic butter across slices of bread, the boule is deeply cut in a crisscross pattern. This creates dozens of small pockets for the garlic dressing, smoked mozzarella, and pecorino. Cooking it in the Airfryer gives the outside plenty of crunch while keeping the centre soft.
The combination draws inspiration from Italy and Southern European cooking through ingredients such as garlic, olive oil, mozzarella, pecorino, and anchovies. The Worcestershire sauce and sherry vinegar move the flavour away from strictly traditional Italian garlic bread, however, giving this version its own savoury character.
Why Sourdough Works Well
A sourdough boule is particularly suitable for pull-apart bread because its firm crust helps the loaf maintain its shape after it has been cut. The interior remains soft enough to absorb the seasoned olive oil mixture. A round loaf also fits conveniently into many air fryer baskets once any excessively wide edges have been trimmed.
When cutting the loaf, do not slice completely through the bottom crust. The intact base holds all the individual pieces together and allows everyone to pull pieces from the finished loaf. This makes the recipe particularly suitable for Fingerfood and informal sharing.
Building the Garlic Flavour
The dressing combines olive oil with garlic, sherry vinegar, Worcestershire sauce, and optional anchovies. The vinegar contributes acidity, while Worcestershire sauce and anchovies deepen the savoury character. Drizzling the mixture directly into the cuts distributes these flavours throughout the loaf rather than concentrating them only on the surface.
For classic garlic bread, simplify the mixture by leaving out the vinegar, Worcestershire sauce, and anchovies. Increasing the garlic and adding a little melted butter creates a more familiar buttery version.
Adding the Cheese
Smoked mozzarella supplies the main layer of melted cheese. Its smoky flavour works particularly well with toasted sourdough and garlic. Pecorino adds a sharper, saltier finish. Together they turn a simple loaf into a substantial Cheese dish.
Push some of the grated cheese into the cuts rather than leaving everything on top. Cheese inside the loaf melts between the pieces, while cheese exposed at the surface becomes golden during the final uncovered cooking stage.
Cooking in the Air Fryer
The bread initially cooks beneath a loose aluminum foil tent. This protects the cheese and exposed bread from browning too quickly while heat penetrates the centre. After 12 minutes, remove the foil and continue cooking for approximately 8 minutes. This second stage allows the edges to toast and the cheese to develop its golden surface.
Serving Cheesy Pull-Apart Garlic Bread
Serve the bread immediately while the cheese is hot. It works as an Appetizer before dinner or as a Side Dish alongside a larger meal. Because everyone can pull off their own piece, it is especially convenient for a Party, Game Day, or relaxed Weekend meal.
Storage and Food Safety
Refrigerate leftovers because the bread contains mozzarella, pecorino, and potentially anchovies. Reheat portions until thoroughly hot before serving. The air fryer is useful for this because it restores the crisp surface more effectively than a microwave.
For current information about storing leftovers and handling prepared foods safely, consult the FDA food safety guidance.
With crisp sourdough, melted cheese, plenty of garlic, and a savoury dressing hidden between every piece, this recipe sits comfortably between Bread, appetizer, and sharing food. It is simple to prepare, quick to air fry, and designed to be eaten while the cheese is still gloriously molten.