Parmigiano Reggiano Pull-Apart Garland

This gorgeous garland of pull-apart bread makes a spectacular centrepiece for special occasions.

Parmigiano Reggiano Pull-Apart Garland recipe
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➤ PREPARATION 30 minutes (plus time for rising and proving)

➤ COOKING 20-25 minutes


  • 500g White bread flour, plus extra for sprinkling
  • 1 tsp Salt
  • 1 tbsp Caster sugar
  • 1 Rounded tsp. easy-blend yeast
  • 300ml Warm water
  • 4 tbsp Red pesto or sun-dried tomato paste
  • 2 tbsp Fresh rosemary, finely chopped
  • 150g Parmigiano Reggiano, finely grated
  • 1 tbsp Poppy seeds or sesame seeds
  • Parmigiano Reggiano shavings, rosemary sprigs
  • Olives, artichokes and sun-dried tomatoes in olive oil, to serve


  1. Tip the flour into a large bowl and stir in the salt, sugar and yeast. Pour in the water and mix with your hand, then bring the dough together.  
  2. Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size – about 1 hour. 
  3. Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 50x30cm. 
  4. Spread the red pesto or sun-dried tomato paste over the dough, leaving a 2cm border along one long edge. Scatter the rosemary and Parmigiano Reggiano evenly over the surface. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.
  5. Lift the ring onto a large greased baking sheet, then cut 16 even slices with a sharp knife, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leave in a warm place for 30-40 minutes to rise.
  6. Meanwhile, preheat the oven to 210°C/Fan 190°C/Gas Mark 7. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack. 
  7. Scatter the garland with shavings of Parmigiano Reggiano and sprigs of rosemary and serve with olives, artichokes and sun-dried tomatoes in olive oil. 

Cook’s tip: To make separate buns, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.   

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