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!
PrintRosemary Garlic Pull Apart Bread Recipe
- Prep Time: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours
- Yield: 1 Loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Rosemary Garlic Pull Apart Bread is a soft, savory loaf infused with fragrant rosemary, garlic, and parmesan cheese. It’s a perfect side dish for any meal, offering a delightful combination of fresh herbs and buttery richness. The pull-apart format makes it a fun and shareable bread for gatherings or family dinners.
Ingredients
For the Dough:
- 2 teaspoons Platinum Yeast from Red Star*
- 1 Tablespoon granulated sugar
- 3/4 cup (180ml) whole milk, warmed to 110°F (43°C)
- 3 Tablespoons (43g) unsalted butter, softened
- 1 large egg
- 2 and 1/3 cups (291g) all-purpose flour, plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
For the Filling:
- 5 Tablespoons (71g) unsalted butter, extra soft
- 1 Tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 Tablespoon fresh parsley, finely chopped (or 2 teaspoons dried)
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon salt
- 3/4 cup (95g) shredded parmesan, mozzarella, or cheddar cheese
Optional Topping:
- 1 Tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
Make the Dough:
- In a stand mixer or large bowl, combine yeast, sugar, and warm milk (110°F). Stir gently, cover, and let it sit for 5-10 minutes until frothy.
- Add butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed for 3 minutes until combined.
- Knead the dough on medium speed for 5 minutes (or by hand for 5 minutes). If sticky, add flour gradually, 1 teaspoon at a time. Dough should be soft and slightly tacky but not sticky. Let it rise in a greased bowl for 60-90 minutes until doubled in size.
Make the Filling:
- In a medium bowl, mix soft butter, rosemary, parsley, garlic, and salt. Set aside.
Assemble the Bread:
- Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a 4-inch circle.
- Spread 1-2 teaspoons of the filling on each circle and sprinkle 1 Tablespoon of cheese. Fold the circles in half and line them up in a greased 9×5-inch loaf pan, round side up.
2nd Rise:
- Cover the pan with plastic wrap and let it rise for 45 minutes until puffy.
Bake the Bread:
- Preheat oven to 350°F (177°C). Bake for 50 minutes until golden brown. If the top browns too quickly, cover with foil.
- Remove from the oven and let cool for 10 minutes. Optionally, brush with melted butter and sprinkle with flaky sea salt.
Notes
- Make Ahead Instructions: The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. Bake and freeze the loaf for up to 3 months.
- Butter for Filling: The butter should be extra soft for easy spreading. Microwave it for 10-15 seconds if necessary.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg