Vegan Garlic Olive Oil Pull-Apart Bread

Makes

1 loaf (about 8–12 pull-apart pieces), good for ~4 people

Time

Prep: 15–20 min
Rise: 60–90 min
Bake: 25–30 min

Ingredients

Dough

150 g bread flour (or all-purpose, but bread flour gives more chew)
1 tsp sugar (helps yeast)
1 tsp instant yeast (or 1 package active dry yeast)
1/2 tsp salt
95–110 ml warm water (start with 100 ml; adjust)
1 tbsp olive oil (for dough)

Garlic-olive oil topping

1/4 cup (60 ml) olive oil
4–6 cloves garlic, finely minced (or grated)
2 tbsp chopped parsley (optional)
1/2 tsp salt
1/2 tsp black pepper
Optional: 1 tsp dried oregano / Italian seasoning
Optional: 2–3 tbsp vegan butter or vegan parmesan for extra richness

Detailed recipe

1) Make the dough (10 min)

In a bowl, mix bread flour, yeast, sugar, and salt.
Add warm water (start with 100 ml) and olive oil.
Mix until a shaggy dough forms, then knead:
By hand: 8–10 minutes until smooth and elastic
Stand mixer: 5–7 minutes on medium

Dough should be soft but not soupy. If too dry, add 1 tbsp water at a time; if too sticky, dust a little flour.

2) First rise (60–90 min)

Shape dough into a ball, place in a lightly oiled bowl.
Cover and let rise until doubled in size (about 60–90 minutes depending on room temperature).

3) Shape for pull-apart

Line a small baking dish (about 20–22 cm / 8–9 in) with parchment.
Punch down dough.
Roll dough into a rectangle about 1–1.5 cm thick.
Cut into strips, then into small squares/round (each piece should be “pullable”).

4) Make garlic-olive oil topping (5 min)

In a small bowl, stir together:
olive oil, garlic, salt, pepper, parsley (and oregano if using)
Let it sit 5 minutes so garlic flavor infuses.

5) Assemble

Toss dough pieces lightly in the garlic-olive oil (or brush each piece as you layer).
Layer pieces in the baking dish.
Cover and let rise again 20–30 minutes (optional but improves fluffiness).

6) Bake

Bake in a preheated oven at 190°C / 375°F for 25–30 minutes.
When done:
top is golden
bread sounds hollow-ish when tapped
Rest 10 minutes before pulling apart.

Serving tip

Serve with marinara, vegan butter dip, or vegan garlic aioli.

Nutritional value (estimate)

Because this depends heavily on the exact olive oil amount absorbed and whether you use extra vegan butter/cheese, here’s a reasonable estimate for the whole loaf and a per-serving number.

Assumptions

Olive oil topping total used: ~60 ml (about 1/4 cup)
Dough ingredients fully absorbed/used
Flour: 150 g bread flour
No added vegan butter/parmesan

Estimated nutrition

Whole loaf (8–12 servings total):

Calories: ~1,000–1,180 kcal
Carbs: ~190–230 g
Protein: ~20–26 g
Fat: ~30–45 g
Fiber: ~5–8 g
Sodium: ~400–700 mg (mostly from salt)

Per serving (assuming 10 pieces/servings):

Calories: ~100–118 kcal
Carbs: ~19–23 g
Protein: ~2–3 g
Fat: ~3–5 g
Fiber: ~0.5–0.8 g

Pull apart bread

Nutrition

Serving

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Time to prepare

Protein

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