Blue Cheese Pull-Apart Bread with Buffalo Sour Cream Dipping Sauce

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


For the Pull-Apart Bread:

  • 1 Package Canyon Bakehouse Focaccia Bread
  • ¼ C. Salted Butter, melted
  • 6 ounces blue cheese crumbles
  • Fresh parsley, chopped

For the Buffalo Sour Cream Dipping Sauce:

  • 4 oz. Sour Cream
  • Hot Red Pepper Sauce, to taste 


  1. Preheat oven to 375 degrees.
  2. With bread knife, cut the focaccia ¾ of the way through, into 6-8 slices.
  3. Brush the tops and between the slices with melted butter
  4. Sprinkle blue cheese crumbles over the top and between the slices.
  5. Sprinkle the top with fresh parsley and bake for 20-25 minutes.