Easy pull-apart bread with olive oil, herbs and garlic

Makes 1 medium loaf. A soft pull-apart loaf layered with an olive-oil, garlic and fresh herb mixture.

🍽️ Makes 1

Ingredients

500 г	white flour (at least 100–200 g more, or it will be a mush)
1.5 чаена лъжица	salt
1 (5 г) чаена лъжица	dry bread yeast
1 чаена лъжица	sugar
300 мл	warm water
2 супени лъжици	olive oil (at least 4)
2 скилидки	garlic cloves, pressed (6)
3 супена лъжица	finely chopped fresh herbs (basil and oregano)

Dough: In the mixer bowl or a large bowl combine the yeast, sugar and water. Add 200 g of the flour and stir until you get a thin batter. Cover the bowl with cling film and leave 15–20 minutes until the yeast rises.
Add the remaining flour mixed with the salt to the risen yeast.
Knead with the mixer's dough hook or by hand on a lightly floured surface for 6–8 minutes until the dough is smooth and elastic.
Place in a greased bowl, cover with cling film and leave at room temperature 1 hour, or until doubled in volume.
Herb mixture: Meanwhile prepare the herb mix. Combine the olive oil with the pressed garlic and finely chopped herbs. Stir and set aside.
Turn the risen dough out onto a floured surface. Do not re-knead it, so it does not become tough. If it was worked too hard, let it rest 5–10 minutes to relax, then roll out.
Roll the dough into a rectangle of about 42×24 cm, roughly 6–7 mm thick.
Spread the herb mixture over the dough.
Cut the rectangle lengthwise into 5 strips.
Stack the strips on top of one another.
Cut into 5 equal pieces.
Place each piece into a greased loaf pan (25×11×7 cm), arranging the pieces with one of the cuts facing up.
Cover the bread loosely with cling film and leave to rise 30–40 minutes. Heat the oven to 220°C. Place the loaf pan on the middle rack and bake 10 minutes. Then reduce the temperature to 190°C and bake a further 20 minutes.
Once out of the oven, remove from the pan and leave on a rack until cooled.