If there’s one dish that takes me straight back to my small Brooklyn apartment summers, it’s this Golden Caprese Tear-Apart Bread with Sun-Dried Tomato & Fresh Basil. The scent of melted mozzarella, roasted garlic, and warm bread would drift through the open kitchen window as I’d set out small plates for friends on the fire escape. It was rustic, messy, and absolutely perfect. The first pull—soft, cheesy, and dotted with tomato and basil—always brought smiles.
This bread captures everything I love about simple, Mediterranean-inspired comfort food. It’s warm, shareable, and layered with bright flavor. Whether you’re planning a weekend get-together or just want to bake something that fills the house with joy, this pull-apart Caprese loaf hits every note.
Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
🧀 What Makes This Golden Caprese Tear-Apart Bread So Special
The Caprese combination of tomatoes, basil, and mozzarella is timeless. Turning it into a tear-apart bread adds both fun and texture. Each piece is buttery and golden on the outside, while the inside stays fluffy and filled with melty cheese. The sun-dried tomatoes add bursts of sweet tanginess, and the fresh basil lifts the whole loaf with herbal fragrance.
Unlike a regular stuffed bread, this tear-apart version uses layered dough brushed with garlic butter, similar to monkey bread or a savory babka. It’s baked until puffed, golden, and irresistibly pullable.
🧄 Ingredients for Golden Caprese Tear-Apart Bread with Sun-Dried Tomato & Fresh Basil
For the Dough
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 cup warm milk (100°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg
For the Filling
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan
- ½ cup finely chopped sun-dried tomatoes (in oil, drained)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ½ teaspoon crushed red pepper flakes (optional)
For the Garlic Butter Glaze
- 3 tablespoons melted butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Pinch of sea salt
- Extra basil for garnish
🍅 Step-by-Step: How to Make Golden Caprese Tear-Apart Bread
Step 1 – Prepare the Dough
In a large bowl, mix the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, melted butter, and egg. Mix until a soft dough forms. Knead by hand or mixer for about 8 minutes, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Step 2 – Prepare the Filling
While the dough rises, combine the mozzarella, Parmesan, chopped sun-dried tomatoes, garlic, olive oil, and fresh basil in a bowl. Set aside.
Step 3 – Shape the Bread
Punch down the dough and roll it into a large rectangle (about 12×16 inches). Brush lightly with garlic butter, then sprinkle the filling evenly over the surface. Cut the dough into squares about 3×3 inches.
Step 4 – Stack and Arrange
Stack 4–5 squares on top of each other, then stand them upright in a greased loaf pan. Continue stacking until the pan is full. It’s okay if the pieces look uneven—they’ll puff beautifully while baking.
Step 5 – Second Rise
Cover the pan loosely with a towel and let rise for 30 minutes until slightly puffy.
Step 6 – Bake
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, until golden brown on top and cooked through. If it browns too quickly, cover loosely with foil halfway through.
Step 7 – Brush and Serve
Mix melted butter, olive oil, garlic, and a pinch of salt. Brush generously over the warm loaf, then sprinkle with extra basil. Serve warm so the cheese stretches with every pull.
🌿 Quick Baking Tips
- Use sun-dried tomatoes in oil—they blend better with the filling.
- Fresh mozzarella can work, but low-moisture shredded mozzarella gives better texture.
- Always let the dough rest properly; it helps create soft layers.
- For a crisp crust, remove the loaf from the pan and bake directly on a tray for the last 5 minutes.
🧾 Nutritional Information (per serving)
- Calories: 280
- Fat: 14g
- Saturated Fat: 7g
- Protein: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 3g
- Sodium: 310mg
(Values may vary based on cheese and butter types.)
For more about the health benefits of olive oil, visit Healthline’s guide on olive oil nutrition.
🍽️ Serving Ideas
Pair your Golden Caprese Tear-Apart Bread with:
- A bowl of tomato basil soup
- A crisp Caesar or arugula salad
- Or serve it as an appetizer with a drizzle of balsamic glaze
It’s also the perfect side for Baked Caprese Appetizers or Fresh Basil Pesto Pasta.
🧠 Make-Ahead & Storage
You can prepare the dough the day before and refrigerate it overnight. Bring it to room temperature before shaping.
Leftover bread keeps well in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat in a 325°F oven for 8 minutes.
🧄 Variations to Try
- Caprese Focaccia-Style: Flatten the dough and top with sliced tomatoes, basil, and mozzarella.
- Spicy Mediterranean: Add chopped olives and chili flakes.
- Cheesy Pesto Pull-Apart: Replace olive oil with Homemade Basil Pesto.
- Mini Tear-Apart Rolls: Bake in muffin tins for individual servings.
❓ FAQs
Can I use store-bought dough?
Yes, you can use store-bought pizza or bread dough to save time. The texture will be slightly denser but still delicious.
What cheese works best for Caprese bread?
Mozzarella is classic, but adding a bit of provolone or Parmesan enhances flavor.
Can I freeze tear-apart bread?
Absolutely. Bake it fully, cool completely, and wrap in foil. Reheat at 325°F for 15 minutes.
How do I prevent soggy bread?
Avoid overfilling with tomatoes or too much oil. Let baked bread cool on a rack to release steam.
Is this recipe vegetarian?
Yes, it’s 100% vegetarian as long as you use rennet-free cheese.
Golden Caprese Tear-Apart Bread with Sun-Dried Tomato & Fresh Basil
- Total Time: 2 hours
- Yield: 1 loaf (serves 6–8)
Description
This Golden Caprese Tear-Apart Bread brings the warmth of Italian flavors into your kitchen. Soft, buttery pull-apart layers are filled with melted mozzarella, tangy sun-dried tomatoes, and fresh basil for a show-stopping bread that’s as fragrant as it is comforting. It’s perfect for brunch gatherings, game days, or as a shareable centerpiece at family dinners.
Ingredients
- For the Dough
- 3 cups all-purpose flour (or bread flour for extra structure)
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup warm milk (about 100°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- For the Caprese Filling
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup finely chopped sun-dried tomatoes (packed in oil, drained)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup fresh basil, chopped
- ½ teaspoon crushed red pepper flakes (optional)
- For Brushing and Finishing
- 3 tablespoons melted butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Extra basil leaves and grated Parmesan for garnish
Instructions
Activate the Yeast
In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until the surface becomes foamy and bubbly.
Form the Dough
Add flour, salt, melted butter, and egg. Stir until a shaggy dough forms. Knead for 8–10 minutes by hand or with a mixer on medium speed until smooth and elastic.
First Rise
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Make the Caprese Filling
In a medium bowl, combine mozzarella, Parmesan, sun-dried tomatoes, minced garlic, olive oil, chopped basil, and crushed red pepper flakes. Toss until evenly mixed.
Shape the Bread
Punch down the risen dough and roll it into a 12×16-inch rectangle on a floured surface. Lightly brush the dough with melted butter or olive oil. Spread the Caprese filling evenly across the surface.
Cut and Stack
Cut the dough into 3-inch squares. Stack 4–5 squares together, then stand them upright in a greased 9×5-inch loaf pan, filling the pan snugly.
Second Rise
Cover the pan loosely with a towel and let the dough rise for another 25–30 minutes until puffy.
Bake the Bread
Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until the bread is golden brown and fully cooked in the center. Tent loosely with foil if it browns too quickly.
Brush and Serve
Mix melted butter, olive oil, and minced garlic for the topping. Brush it generously over the warm bread. Garnish with more basil and Parmesan before serving.
Notes
Use sun-dried tomatoes packed in olive oil for the richest flavor.
For crispier edges, bake the loaf uncovered for the last 5 minutes.
You can prepare the dough the night before and refrigerate it for convenience.
Serve warm with marinara or balsamic glaze for dipping.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Bread / Appetizer
- Method: Main Course / Dinner
- Cuisine: Italian-American
🧡 Conclusion
This Golden Caprese Tear-Apart Bread with Sun-Dried Tomato & Fresh Basil blends Italian flavors with the cozy charm of homemade bread. Each pull is a perfect bite—warm, cheesy, and kissed with basil. It’s ideal for sharing, gifting, or just celebrating a weekend afternoon with family.
For another buttery, pull-apart treat, check out Mozzarella Pull-Apart Loaf.
