Garlic Parmesan Pull-Apart Bread

Ingredients:
2 tsp. active dry yeast
1 1/3 c. barely warm water
2 Tbsp. extra-virgin olive oil
2 tsp. salt
3 1/2 c. all-purpose or bread flour
1/4 c. butter, melted
1 Tbsp. dried parsley flakes
2 cloves garlic, minced
1/4 c. freshly grated Parmesan cheese


Directions:
In a large mixing bowl, stir together the yeast and water.  Let sit 5 minutes until yeast is foamy.  Mix in the olive oil, salt and flour.  If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes or until elastic.  If you are doing this by hand, knead the dough on a lightly floured surface until the dough is elastic, about 7-10 minutes.  Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel.  Allow to rise for 1 1/2 to 2 hours or until the dough is doubled in size.


In a small bowl, combine melted butter, parsley flakes and minced garlic.  Set aside.


Punch down the dough.  Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan.  Repeat this process until you have one layer of dough balls.  Sprinkle on 1/3 of the Parmesan cheese.  Continue layering the dough balls and cheese until you have 3 layers.  Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.


Preheat oven to 350 degrees.  Bake for 25-30 minutes, or until bread is golden brown.  Serve hot with a side of marinara or tomato sauce.