Pull-Apart Garlic Bread

Gather all ingredients.

Prepare the Dough: Beat milk, yeast, and 1 teaspoon of the sugar in a stand mixer fitted with a dough hook attachment on low speed until combined, about 15 seconds. Let stand until foamy, 3 to 5 minutes.

Add flour, butter, egg, salt, and remaining 2 tablespoons sugar to milk mixture. Beat on low speed until a soft, tacky dough forms, about 2 minutes. If necessary, add more flour, 1 teaspoon at a time, until mixture is slightly sticky, up to 1 tablespoon total. Increase speed to medium; knead until dough is smooth and elastic, but still slightly tacky to the touch, 6 to 8 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, prepare the Filling: Stir together butter, chives, parsley, garlic, and salt in a small bowl until well combined. Set aside.

Punch Dough down; roll Dough on a lightly floured work surface into a 12- x 16-inch rectangle (about 1/4-inch thick). Spread Filling over Dough using the back of a spoon or a small offset spatula. Sprinkle evenly with mozzarella and Parmesan.

Cut dough into 12 (4-inch) squares. Stack squares on top of each other, cheese side up. Turn dough stack on its side, and place in a 9- x 5-inch loaf pan coated with cooking spray. Slightly separate squares in loaf pan. Cover loosely with plastic wrap, and let rise in a warm place until almost doubled in size, 25 to 30 minutes. Preheat oven to 350°F.

Bake loaf in preheated oven until golden brown, 45 to 50 minutes. Tent with aluminum foil, if needed, after 20 minutes to prevent overbrowning.

Meanwhile, prepare the Garlic Butter: Stir together butter and garlic in a small bowl until combined.

Let bread cool in pan on a wire rack, about 10 minutes. Turn out onto wire rack; brush with Garlic Butter and sprinkle evenly with flaky sea salt. Serve immediately, or cool completely, about 30 minutes.