Today I have partnered with Mezzetta to show you this easy and delicious recipe!
If there was one bread I could eat for the rest of my life, it would be this cheesy rosemary garlic monkey bread.
We are getting ready to move to Boston, and I am very thrilled about it! It also scares me a little bit as we have to furnish a whole apartment ourselves, but that’s also the exciting part. So just wish me luck and a lot of patience!
As I am going to be very busy unpacking and furnishing the apartment, I have already prepared some recipes to publish on the blog for those days that I might not be able to spend a lot of time in the kitchen. It’s going to be a big project with some stress – but it’s totally worth it, as this is the first home we will have in the US together.
Now lets get talking about this cheesy rosemary garlic monkey bread!
I don’t make bread a lot. I like my easy Irish soda bread because it’s quick and very versatile. But my most favorite bread to make is monkey bread. What makes this bread a favorite of ours is how easy it is to make it from scratch. And I love the different flavors that can be added to this bread since the dough itself has a neutral taste. I have used the same basic recipe I used for my cinnamon monkey bread. This is a savory take on the very same dough.
To make it more exciting, I stuffed each dough ball with mozzarella!
And I served it with Mezzetta Caramelized Onion & Butter marinara sauce and its simplicity and freshness took the bread to a whole new level! The soft and spongy bread pairs very well with the fresh marinara, and there are 5 other flavors that you can pair with the bread: Italian Plum Tomato,Whole Garlic & Sweet Basil, Calabrian Chili & Garlic, Truffle, Porcini & Cream and Parmigiano Reggiano.
This bread is just so easy to make and if you follow the steps, you will have a cheesy rosemary garlic monkey bread that is so soft and flavorful, you wouldn’t be able to share it with others! You can actually leave the cheese out and make it plain, but take this advice from me, once you bite into the melted cheese, all the good things in the food world will be yours! No kidding.
So, go ahead, add that cheese, you know you want to!
Mezzetta is also holding a 11-day Italian tour giveaway which includes a tour in San Marzano region in Italy. If you have ever dreamed of going on a tour in Italy, this is FOR YOU! You can enter to win a tour to Italy here.
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Cheesy Rosemary Garlic Monkey Bread with Marinara Sauce
- 3-33/4 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 tsp salt
- 1 packet instant active dry yeast
- 1/2 cup milk
- 1/2 cup water
- 4 tbsp unsalted butter
- 1 egg
- 4 oz mozzarella cheese cubed
- 6 tbsp unsalted butter
- 4 tablespoons chopped fresh rosemary
- 5 garlic cloves minced
- 1/2 cup chopped parsley
- Mezzetta Caramelized Onion and Butter Marinara Sauce
Mix 2 cups of flour, sugar, yeast and salt in a bowl
In a sauce pan, have the butter, milk and water on medium heat until the butter is almost melted.
Mix the egg into the milk mixture.
Add the wet ingredients into dry ingredients and mix until everything is combined
Add one more cup of flour and a bit more so the dough forms into a ball
Knead for 7 minutes. Let the dough rest for 10 minutes.
Grease a bundt cake pan with cooking spray.
Coating: Melt the butter and mix in rosemary, garlic and parsley.
Take the dough out and divide it into 4 pieces and each piece into 10 pieces so in total you will have 40 pieces of dough.
Take one dough ball, flatten it with your fingers and place a mozzarella cube in the middle of it, roll the dough again and make it into a ball. repeat with the remaining dough balls and mozzarella cubes.
Put the 8 dough balls in a ziploc bag and pour 1 - 2 tablespoons melted butter mixture on them, seal the bag and toss the balls with butter until they are coated. Repeat with the remaining dough balls and butter.
Place each piece of dough in the bundt cake pan until the pan is full.
Cover the pan with a towel and let it rest for 40 minutes until doubled in size.
Preheat the oven to 180C or 350F.
Put the pan in the oven and bake it for 25-30 minutes until the top is dark golden brown.
When you take it out of oven let it sit for 7 minutes and then invert it into a plate.
Serve it with Mezzetta Caramelized Onion and Butter Marinara Sauce.