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Cheesy Garlic PULL-APART Bread

Course Bread
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 1/2 tbsp dried oregano
  • 1/4 cup extra virgin olive oil
  • 1 cup water
  • 7 oz block mild Manchego cheese
  • 4 cloves garlic


  1. Cut 24 cubes that are 1/2 inch by 1/2 inch from a block of Manchego cheese, then shred a generous 2 cups, set aside

  2. Add 3 cups all-purpose flour into a large bowl, along with 3 tsp baking powder, 1 tsp sea salt and 1 tbsp dried oregano, mix the dry ingredients together, then add in 3 tbsp extra virgin olive oil and 1 cup water, mix all the ingredients together, once they start forming a dough get in there with your hands and continue to mix, once you end up with a compact dough, knead inside the bowl for 1 to 2 minutes, shape into a ball

  3. Sprinkle some all-purpose flour on a clean flat surface, add the ball of dough on top, cut it into 3 evenly sized pieces, shape each one into a ball, cut each ball of dough into 8 evenly sized pieces, to end up with 24 pieces of dough

  4. Grab a cube of the cheese and add into a piece of dough, seal the dough well over the cheese and shape into a ball, do this until you end up with 24 stuffed pieces of dough

  5. Line an 8-inch round baking pan with parchment paper, add the balls of dough, making sure they´re all tightly compacted together

  6. Add a generous tbsp of extra virgin olive oil into a bowl, shred in 4 cloves of garlic and add in 1/2 tbsp dried oregano, mix until well combined, pour the mixture over the pieces of dough and brush all over until it´s evenly divided

  7. Add the baking pan into a preheated oven, bake + broil option 210 C - 425 F, after 15 minutes open the oven and slide the pan out, sprinkle the shredded cheese all over the bread and add back into the oven, after 5 minutes remove from the oven, transfer to a serving dish, sprinkle with freshly chopped parsley and serve at once, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make this Pull-Apart Bread.