This Caprese Pull-Apart Loaf is a savory sensation.The word “caprese” instantly denotes the trio of sliced fresh tomato, whole basil leaves, and fresh mozzarella served as an appetizer or salad.This iteration makes use of soft oil-packed sun-dried tomatoes, chopped basil, and shredded fresh mozzarella layered between thin pieces of dough that bake golden brown on the outside, burst with flavor on the inside, and should absolutely be shared.

Caprese Pull-Apart Loaf   Makes 1 (9x5-inch) loaf Ingredients 2½ cups (313 grams) all-purpose flour, divided 2 tablespoons (24 grams) granulated sugar 1 (0.25-ounce) package (7 grams) instant yeast* 2 teaspoons (6 grams) kosher salt ¾ cup (180 grams) whole milk 3 tablespoons (42 grams) olive oil 1 large egg (50 grams), room temperature 2 tablespoons (28 grams) unsalted butter, melted 2 cloves garlic (3 grams), minced 1 (8-ounce) ball (226 grams) fresh mozzarella cheese, shredded ½ cup (80 grams) drained oil-packed sun-dried tomatoes, chopped ¼ cup (10 grams) chopped fresh basil Garnish: torn fresh basil, sun-dried tomato oil Instructions In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.In a medium saucepan, heat milk over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).Using the paddle attachment, with mi

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