Rosemary Garlic Pull Apart Bread Recipe

This Rosemary Garlic Pull Apart Bread is the kind of bread you just can’t stop tearing into. Soft, buttery layers with garlic, cheese, and a hint of rosemary—it’s basically the bread version of a cozy sweater. I made this for a dinner party once, and let’s just say people were fighting for the last piece. It’s a crowd-pleaser for sure!

Why You’ll Love This Recipe

• Herby and Garlicky: The rosemary and garlic combination is a match made in heaven, giving the bread layers of flavor.
• Cheesy Goodness: With shredded cheese tucked into each layer, every bite is cheesy perfection.
• Perfect for Sharing: This bread is meant to be pulled apart, making it the ultimate shareable side for family dinners or gatherings.

Ingredients

For the Dough:

• Platinum Yeast: 2 teaspoons, to help the dough rise beautifully.
• Granulated Sugar: 1 tablespoon, to feed the yeast and give the dough a little sweetness.
• Whole Milk: ¾ cup (180ml), warmed to 110°F (43°C) to activate the yeast.
• Unsalted Butter: 3 tablespoons (43g), softened to add richness to the dough.
• Egg: 1 large, for binding and structure.
• All-Purpose Flour: 2 ⅓ cups (291g), plus extra if needed for kneading.
• Salt: 1 teaspoon, to balance the flavors.
• Garlic Powder: 1 teaspoon, for extra garlicky goodness.
• Fresh Rosemary: 1 tablespoon, finely chopped (or 2 teaspoons dried) for an herby kick.

For the Filling:

• Unsalted Butter: 5 tablespoons (71g), softened so it spreads easily on the dough.
• Fresh Rosemary: 1 tablespoon, finely chopped (or 2 teaspoons dried).
• Fresh Parsley: 1 tablespoon, finely chopped (or 2 teaspoons dried) for a fresh touch.
• Garlic: 2 cloves, minced (or ½ teaspoon garlic powder) to amp up the flavor.
• Salt: ¼ teaspoon to season the filling.
• Cheese: ¾ cup (95g) shredded parmesan, mozzarella, or cheddar for cheesy goodness.

Optional Topping:

• Unsalted Butter: 1 tablespoon (14g), melted to brush on top for extra richness.
• Flaky Sea Salt: For a little crunch and flavor boost.

Variations

• Cheese Swap: Try swapping the mozzarella with sharp cheddar or even Gouda for a richer flavor.
• Herb Lovers: Add thyme or oregano into the filling for even more herby goodness.
• Garlic Explosion: Add an extra clove of garlic if you really want that garlicky punch.

How to Make the Recipe

1. Make the Dough

In a stand mixer bowl or large mixing bowl, combine the yeast, sugar, and warm milk (heated to about 110°F). Stir gently to dissolve the yeast and sugar, cover the bowl, and let it sit for 5-10 minutes until the mixture is frothy and bubbly.

2. Add the Ingredients

To the yeast mixture, add the softened butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed for about 3 minutes until everything is combined.

3. Knead the Dough

Knead the dough on medium speed for 5 minutes (or by hand for 5-7 minutes). If the dough is sticky, add more flour, 1 teaspoon at a time, until the dough is soft and slightly tacky but not sticking to your hands. Place the dough in a greased bowl, cover it, and let it rise for 60-90 minutes until it has doubled in size.

4. Prepare the Filling

While the dough is rising, make the filling by combining the softened butter, rosemary, parsley, minced garlic, and salt in a medium bowl. Set it aside.

5. Assemble the Bread

Once the dough has risen, punch it down and divide it into 12 equal pieces. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of the butter-herb filling on each circle and sprinkle with 1 tablespoon of shredded cheese. Fold each circle in half and line them up in a greased 9×5-inch loaf pan, round side up.

6. Second Rise

Cover the pan with plastic wrap and let the dough rise again for about 45 minutes until puffy.

7. Bake the Bread

Preheat your oven to 350°F (177°C). Bake the bread for about 50 minutes until it’s golden brown and smells incredible. If the top starts browning too quickly, loosely cover the loaf with foil.

8. Cool and Serve

Let the bread cool in the pan for about 10 minutes. For extra flavor, brush the top with melted butter and sprinkle with flaky sea salt before serving.

How to Serve

• As a Side Dish: This bread is perfect alongside soups, stews, or pasta dishes.
• For Entertaining: It’s a fantastic party appetizer or potluck side dish—just watch it disappear!
• With Dips: Serve with marinara or a garlic butter sauce for dipping.

Make Ahead

• Fridge: You can prepare the dough ahead of time and let it rise in the fridge overnight. Just bring it to room temperature before baking.
• Freezer: Freeze the baked bread for up to 3 months. Thaw at room temperature and warm in the oven before serving.

FAQs

Can I make this dough without a stand mixer?
Absolutely! You can knead the dough by hand—just expect a little arm workout. Knead for about 5-7 minutes until the dough is smooth and elastic.

How do I store leftovers?
Wrap the bread in foil or store it in an airtight container for up to 3 days. Reheat in the oven for the best texture.

Can I use dried herbs instead of fresh?
Yes! Just remember that dried herbs are more potent, so use about 1 teaspoon of dried herbs for every tablespoon of fresh.

There you have it—soft, garlicky, cheesy perfection. This Rosemary Garlic Pull Apart Bread is the ultimate comfort food, perfect for sharing or keeping all to yourself. Enjoy!

Print