Easy boule-style Italian Pull-Apart Bread with melted Provolone, marinara sauce, butter, garlic, and seasonings. Always a hit for game day, at gatherings, or even as side for dinner the entire family will go crazy for – it’s great served with tomato soup!
Italian Sourdough Pull-Apart Bread Recipe
There are a bazillion recipes available for pull-apart bread, all varied by the type of loaf you use, seasonings, and of course, cheese. I wanted an Italian taste this time around, but not too strong, so I went with my beloved homemade marinara sauce and provolone cheese, which is mild, but also rich and flavorful.
This pull apart bread recipe calls for just a handful of simple ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Sourdough Loaf – You’ll need a 1 pound round boule-style sourdough loaf.
- Provolone cheese – Sliced cheese, not shredded.
- Butter – You can use salted or unsalted, depending in your taste.
- Marinara sauce – We love our homemade marinara sauce recipe, but store bought it perfectly fine too.
- Garlic – Both fresh garlic and garlic powder are used.
- Seasonings – Garlic powder, onion powder, dried Italian seasoning
- Fresh chopped parsley – For garnish, which adds extra flavor and a pop of color.
How to Make Pull Apart Bread
Making boule sourdough pull apart bread is so easy in just a few simple steps.
(Don’t miss the detailed printable recipe card below.)
- Cut the bread. Cut the loaf into 1-inch slices with a serrated knife, leaving about 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch pattern. Place bread on a large pieces of foil coated with nonstick spray.
- Add cheese. Press provolone pieces between all the slices of bread.
- Make the sauce. Whisk together the butter, marinara, minced garlic, and all the seasonings. Gently pry apart the bread pieces and drizzle the mixture evenly over the loaf and inside the seams.
- Bake. Wrap the bread up in the foil. Bake at 375F for 20 minutes. Open up the foil, increase oven temperature to 425 degrees, and bake another 5 or so minutes.
- Stand and serve. Let stand 5 minutes before serving with a sprinkle of parsley. Pull apart the pieces and enjoy!
Video: Boule Sourdough Pull-Apart Bread
This pull-apart bread is best served right away while the cheese is nice and gooey. If you do have leftovers, it can be stored tightly covered in the fridge for about 3 days. To reheat, wrap it back in foil and bake at 350F until warmed through.
More Easy Cheesy Bread:
Italian Pull-Apart Bread
- 1 pound round boule-style loaf of sourdough
- 8 slices provolone cheese , cut into 1/2-inch pieces
- 1/2 cup unsalted butter ,melted
- 1/4 cup marinara sauce
- 2 cloves garlic , minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- chopped fresh parsley , to garnish
- Preheat oven to 375 degrees F.
- Rip off a large enough piece of foil to wrap around the entire sourdough loaf; place on a large baking sheet and coat with nonstick spray.
- Using a serrated knife, cut the loaf of bread into 1-inch slices, leaving about 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch/cubed pattern. Place bread on the foil.
- Place provolone pieces between ALL the slices of bread, making sure to get down in the grooves.
- In a small bowl, whisk together the melted butter, marinara sauce, minced garlic, garlic powder, onion powder, and Italian seasoning.
- Gently pry apart the bread pieces and drizzle the butter mixture over the loaf evenly, making sure to get in all the seams and cover all the pieces.
- Wrap the bread up in the foil.
- Bake for 20 minutes. Open up the foil, increase oven temperature to 425 degrees, and bake another 5 or so minutes until the cheese is melted and the bread is golden brown.
- Let stand 5 minutes before serving, sprinkle with parsley, pull apart the pieces and enjoy!