Pescatarian Classic Pull Apart Bread
Warm, pillowy, and absolutely impossible to stop pulling apart, this garlic herb loaf is the kind of bread that disappears before it even has a chance to cool. The dough is enriched with whole milk, egg, and butter, giving each layer a soft, tender crumb that bakes up golden and fragrant. A generous brush of garlic-parsley butter — cooked just long enough to mellow and bloom — soaks into every fold, and an optional dusting of Parmesan adds a salty, savory finish that takes the whole thing over the top. The stacking-and-slicing technique is what makes it truly special: layers of buttered dough are arranged on their edges in the pan so the bread pulls apart naturally at the table, no knife required. This is a completely meat-free recipe built entirely from pantry staples and fresh aromatics, so it fits a pescatarian table without any substitutions or workarounds. Serve it alongside a bowl of soup, a seafood pasta, or honestly just on its own — it needs very little help to shine.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 large egg, room temperature
- 3 tbsp unsalted butter, softened
For the garlic herb butter
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ cup finely grated parmesan cheese (optional)
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tsp sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, salt, 2 tbsp sugar, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 5 minutes, then add the softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. Continue kneading on medium speed for 4–5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!