Pull-Apart Garlic Bread Wreath

Difficulty level: Easy

Need simple and festive recipes ideas for Christmas? This pull-apart garlic bread wreath would be a nice centrepiece for any fun occasion as well a nice way for everyone to join in the feasting!

This easy recipe uses a simple pizza dough that produces a light and fluffy texture once baked. It also includes a spicy marinara sauce for the dip… delicious!

I highly recommend that you make the garlic butter the day before, so that the flavours fuse together.

Also, to avoid stress in the kitchen, this recipe can be made a day in advance. Simply wrap the wreath in clingfilm, set aside at room temperature and warm up in the oven for 5 minutes. Before serving. The marinara sauce can also be warmed up or served at room temperature.

Tips

#1 Sprinkle some grated mozzarella on top the top before baking for cheesy dough balls.

#2 Instead of marinara sauce, you can have a pesto or cheese dip of your choice. Leave the bowl empty when baking, then add the sauce once ready to serve.

#3 To make this recipe vegan friendly, use vegan butter instead of ordinary butter.

Servings

Prep Time

15-20 minutes

Cooking/Baking Time

15-20 minutes

Ingredients

For the garlic butter
4 oz. salted butter
4 garlic cloves, minced or finely chopped
1 tsp. basil
½ tsp. oregano

For the dough
10 fl. oz. warm water,
7g instant dried yeast
1 tsp. salt
14 oz. strong white bread flour, plus extra
2 tbsp. olive oil, plus extra

For the marinara sauce
1 tsp. olive oil,
1 garlic clove, minced or finely chopped
4 birds eye chillies, or to taste
¾ pt. (500g) passata
½ tsp. basil
½ tsp. oregano
Salt, to taste

Method

Place a small saucepan over a medium heat. Add the butter. Once the butter is fully melted and starts to sizzle, add the garlic and stir well. Continue to cook for 5 minutes or until fragrant. Remove from the heat, stir in the herbs and set aside.
For the dough, mix the water and yeast, cover and then set aside for 10 minutes or until the mixture becomes frothy.
In a mixing bowl of a stand mixer fitted with a dough hook, add the salt, flour, olive oil and then the yeast mixture. Turn the machine on to a medium speed and let it knead the dough for 10 minutes or until soft and elastic. If kneading my hand, generously dust your work station with flour and knead for 15 minutes.
Grease a large mixing bowl with 1 tbsp. spoon of the garlic butter with 1 tsp. Transfer the dough into the bowl, cover with clingfilm and leave to prove in a warm place for 1 hour or until double in size.
In the meantime, make the marinara sauce. Place a small saucepan over a medium heat. Add the oil then once it’s hot, stir in the garlic and chillies until fragrant. Add the remaining ingredients, stir well then reduce the heat to low. Cover the pan with a lid and leave to simmer for 10 minutes.
Prepare a large baking sheet with baking paper and place a dip bowl (about 4 ¼ inches or 11 cm in diameter) in the centre.
Once the dough has doubled in size, lightly grease the work surface with garlic butter and gently place dough on top. Divide the dough into 20 equal pieces (about 35g each), then roll into balls.
Place 10 dough balls around the bowl and the other 10 on the outside as pictured.
Generously spread the garlic on top and on the sides (you may need to warm up the butter if it solidifies). Lightly cover with clingfilm and leave to rise for 25 minutes.
In the meantime, preheat the oven to 180º Celsius, and arrange a shelf on the upper third of the oven.
After 25 minutes, bake the dough balls for 15-20 minutes or until golden. While still hot, generously brush the garlic butter all over.
Add the marinara sauce to the bowl and serve. Enjoy!

Your Photos

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