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Recipe Detail Page
Parmesan Garlic Monkey Bread
Holiday 2020
This Parmesan garlic monkey bread is the ultimate way to serve garlic bread. A savoury twist on the traditional sweet and sticky monkey bread makes for a great appetizer. The base is homemade pizza dough, dipped in garlic butter and rolled in freshly grated Parmesan. If you are pressed for time, simply pick up a batch of your favourite store-bought 14-oz (395-g) dough.
Makes 1 Bundt (6 to 8 servings)
1¼ cups (310 mL) warm water
1 tsp (5 mL) instant yeast
2 tsp (10 mL) extra virgin olive oil
1 tbsp (15 mL) honey
1/2 tbsp (7 mL) fine salt
3 cups (750 mL) all-purpose flour, plus more for dusting
1/2 cup (125 mL) unsalted butter
6 cloves garlic, minced
2 tbsp (30 mL) fresh parsley, roughly chopped
1 tbsp (15 mL) dried oregano
Salt and black pepper to taste
2½ cups (625 mL) grated
Parmesan
Balsamic & Olive Oil Dip (recipe follows)
1. In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the water, yeast, oil and honey. Let stand for 5 minutes to allow the yeast to activate and become bubbly.
2. With the mixer on low speed, add the salt and flour. Knead until the dough becomes smooth and elastic, about 5 minutes.
3. Shape into a ball and transfer to a lightly greased bowl. Cover with plastic wrap and let rest until it doubles in size, about 1 hour.
4. As the dough rises, prepare the garlic butter. In a saucepan over low heat add the butter, garlic, parsley, oregano, salt and pepper. Heat until the butter is fully melted. Set aside until ready to use.
5. Once the dough has doubled in size, divide and shape into 1-inch (2.5-cm) rounds. You should have about 48 rounds.
6. Preheat oven to 350°F (180°C).
7. Brush a 6-cup (1.5 L) Bundt pan generously with garlic butter.
8. Dip the 1-inch (2.5-cm) rounds of dough in remaining garlic butter and roll in grated Parmesan cheese. Arrange pieces in the prepared Bundt pan. Continue until all dough is dipped in butter, rolled in Parmesan and placed in pan. Press down dough slightly. Once assembled, bake within 30 minutes to avoid over-proofing.
9. Bake for 35 to 40 minutes, until the cheese is golden brown and dough is cooked throughout. Let cool in pan for 15 minutes and turn out onto a plate. Serve immediately or, when ready to serve, reheat in a 350°F (180°C) oven for 15 minutes.
Makes 1 Bundt (6 to 8 servings)
BALSAMIC & OLIVE OIL DIP
This balsamic and olive oil dip pairs perfectly with the monkey bread, but also makes for a delicious dip with any crusty bread. The additional step of heating the olive oil really allows the flavours to come through.
1 cup (250 mL) extra virgin olive oil
4 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1/2 tbsp (7 mL) dried basil
1/4 tsp (1 mL) red pepper flakes
1/3 cup (80 mL) balsamic vinegar
Salt and black pepper to taste
1. In a large skillet over low heat, stir together the olive oil, garlic, oregano, basil and red pepper flakes until warm. Remove from heat and let the oil cool to room temperature.
2. Transfer to a glass jar with an airtight lid. Add balsamic vinegar, salt and pepper. Store at room temperature until ready to use. Shake jar to combine before serving.
Makes 1 1/2 cups (375 mL)
