Pull Apart Breadsmith Bread Recipe

Prepare loaf

Preheat oven to 350°F (175°C). Place the whole loaf on a cutting board. Using a serrated bread knife, make vertical cuts about 1 inch apart across the loaf from top to bottom, cutting almost to the base but not all the way through (leave about 1/2 inch intact). Rotate the loaf 90 degrees and make the same series of cuts, creating a grid of squares that are still attached at the bottom. The goal is deep cross-hatches that create pull-apart pieces.

Stand the loaf upright (so the cut top faces up) and gently press to open the cuts slightly to create spaces for the garlic butter to penetrate.

Make garlic butter

In a small bowl, combine the softened unsalted butter (1 cup) with the minced garlic (3 tsp), chopped parsley (2 tbsp), fleur de sel (1 tsp), and black pepper (1/2 tsp). Mash and stir with a fork until fully blended and smooth. If using, stir in the grated Parmesan (1/4 cup). Taste and adjust seasoning: add a pinch more fleur de sel if desired.

Spoon the garlic butter into the cuts of the loaf. Use a small spatula or the back of a spoon to push butter deep into each crevice so most pieces get butter on multiple sides. Reserve a couple of tablespoons of butter for brushing the top.

Brush, season, and bake

Lightly brush the exposed top crust with 1 tsp olive oil, then dot or brush the reserved garlic butter over the top. Scatter the remaining 1/2 tsp fleur de sel evenly across the top for a crunchy salty finish. Place the prepared loaf on a baking sheet lined with foil or parchment.

Bake in the preheated 350°F (175°C) oven until the butter is melted and the bread is heated through and the tops are golden, about 15–20 minutes. If you want a crispier top, switch to broil for the last 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let cool 2–3 minutes. Transfer to a serving board and serve warm, allowing guests to pull pieces apart. Provide additional fleur de sel for sprinkling to taste if desired.