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Wild Garlic Bread Tear & Share

Janice Pattie
Wild Garlic Bread Tear & Share is an absolute delight. Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Proving time 2 hrs 30 mins
Total Time 3 hrs
Course Baking, lunch
Cuisine British, Scottish
Servings 12
Calories 253 kcal


  • 6 tbsp wild garlic pesto
  • 100 g mozzarella grated
  • 550 g strong white bread flour
  • 1.5 tsp Easy Blend Yeast
  • 2 tsp sugar
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 310 ml water tepid


To make dough by hand

  • Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands.
  • Continue to add the water until you have a soft dough.
  • Knead the dough for 10 minutes.

To make dough in a stand mixer

  • Put the flour, 2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached.
  • Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes.

Prove the dough

  • Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size.

To make dough in a bread machine

  • Put the flour, yeast, sugar, salt, 2 tbsp olive oil, and water into the bread machine pan.
  • Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is 'Menu 16' and lasts for 2 hours 20 minutes, this includes the proving time.

To assemble the Wild Garlic Bread Tear & Share

  • Line the baking tin with baking parchment
  • Roll out the dough into a rectangle shape about 24 x 46 cm (9 x 18") and 1.5 cm (0.5 ") thick.
  • Spread the Wild Garlic Pesto over the dough.
  • Cover the pesto with 75 g of grated cheese.
  • Roll the dough from the long side into a swiss roll shape.
  • Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up, in a roasting tin or deep-sided baking tray.
  • Drizzle with the olive oil and scatter the remaining grated cheese over the top.
  • Cover and leave to prove for about 30 minutes or until doubled in size.
  • Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown.
  • Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls.


Calories: 253kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 2gCholesterol: 7mgSodium: 415mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 208IUCalcium: 62mgIron: 1mg