Tomato Mozzarella Pull Apart Bread

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It is great to share and this bread is perfect for that, pull it apart with friends and family.  They will all love it.

I recently saw a few recipes for a pull apart, or tear’n’share bread that was stuffed with some passata and mozzarella, which I thought looked very good.

So I decided to make some, but with some added garlic granules and onion granules, to give extra flavour to the bread dough too.

This bread can be made, as I did, in a Savarin mould, or in a 9 inch/23cm springform cake tin, or even in individual pieces in an muffin tin.

The recipe is very simple really, though it takes at least 4 hours, since the time to proof is quite extended.  But the effort and waiting is very worthwhile as the reward is a lovely soft and flavoursome bread indeed.

I enjoyed the results of mine, as did family members who got to share it with their dinner, while it was still warm from the oven.

Although I used two different grades of flour it would be fine to use just bread flour or plain flour for this bread.

For another very flavoursome tear and share bread try Garlic, Herb & Parmesan Tear Apart Bread.

Tomato Mozzarella Pull Apart Bread

Tomato Mozzarella Pull Apart Bread – Video


  • 300g(2 cups)  00 flour(plain flour would be ok)
  • 200g(1 1/3 cups) bread flour
  • 2g(good 1/2 tsp) instant yeast
  • 300ml(1 1/4 cups) room temperature water(about 25c)
  • 35g(3 tbsp + 1 tsp) olive oil
  • 1 1/4 tsp salt
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 125g (4 1/2 oz)mozzarella, chopped into 15 equal pieces
  • 320g(11 oz) passata, or finely chopped tomatoes with not too much excess liquid
  • olive oil to taste
  • salt to taste
  • 1/2 tsp dried oregano
  1. In the bowl of a stand mixer(this can all be done by hand, it just takes longer) place the flours, onion and garlic granules and the yeast.
  2. Stir around to combine.
  3. Slowly add the water and oil while mixing on a low-medium speed.
  4. When half the liquid has been added and the mixture is coming together, sprinkle the salt over the top and continue adding the liquid until all is incorporated.
  5. Knead on low-medium speed for about 7 minutes, until the dough has come together and is quite smooth and not overly tacky to touch.
  6. Tip the dough onto a work surface and flatten a little.
  7. Pull each of four corner points up onto the dough in turn, and then repeat and form into a ball.
  8. Cover the dough with a bowl and leave for 10 minutes.
  9. Again press the dough flat and pull the four corners up again and form a ball again.
  10. Place the ball of dough into a lightly oiled bowl and cover with plastic wrap.
  11. Allow to proof in a warm, draught free, place for about 2 1/2 hours, until the dough has doubled in size.
  12. Season the passata with a little olive oil, salt and the oregano and stir around. Then set aside.
  13. Lightly grease the pan you are using.
  14. Divide the dough into 15 equal pieces.
  15. On a lightly floured surface press each piece of dough flat and form a circular disc, about 4 inches/10 cm in diameter.
  16. Place a teaspoon of passata into the centre of the disc and place a piece of mozzarella on top.
  17. Pull the edges of the dough up and seal them together to form a ball of dough with the filling inside.
  18. Gently dip and turn the ball dough in the passata until it is lightly coated.
  19. Transfer to the prepared pan, pushing each ball up against the others.
  20. Cover the pan with plastic wrap and allow to rest for one hour.
  21. As the hour comes to an end preheat the oven to 190C/170C Fan/375 F.
  22. When the hour has ended remove the plastic wrap and bake the bread in the oven for 35 minutes, until it is well risen and fully baked (mine reached a temp of 99C/210F internally).
  23. Allow to cool in the tin for 5 minutes before turning out on a rack to cool.

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