Rosemary Garlic Pull Apart Bread: The Perfect Savory Bread for Any Occasion
If you’re looking for a bread recipe that’s as impressive as it is delicious, this Rosemary Garlic Pull Apart Bread is exactly what you need. With its tender, fluffy layers infused with the rich flavors of rosemary, garlic, and butter, this bread is a showstopper. Perfect for serving alongside your favorite pasta, soups, or even as an appetizer, this pull apart bread will have everyone reaching for seconds. Plus, it’s easier to make than you might think, with a bit of patience and simple ingredients you probably already have in your kitchen.
Ingredients
For the Dough:
- 2 teaspoons Platinum Yeast from Red Star*
- 1 tablespoon granulated sugar
- ¾ cup (180ml) whole milk
- 3 tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg
- 2 and ⅓ cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
For the Filling:
- 5 tablespoons (71g) unsalted butter, extra soft (see note)
- 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
- 1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
- 2 garlic cloves, minced or ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¾ cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
Optional Topping:
- 1 tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
1. Make the Dough
Start by preparing the dough. In the bowl of a stand mixer fitted with a dough hook or paddle attachment, combine the yeast and sugar. Warm the milk on the stove or in the microwave until it reaches 110°F (43°C). Pour the warm milk over the yeast mixture, whisk gently, and cover with a clean kitchen towel. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Add the softened butter, egg, flour, salt, garlic powder, and rosemary to the bowl. Mix on low speed for about 3 minutes until the dough is soft and well combined.
2. Knead the Dough
Continue kneading the dough in the mixer (switch to the dough hook if you were using the paddle attachment) for 5 minutes. Alternatively, you can knead by hand on a lightly floured surface for 5 minutes. The dough should be soft and slightly tacky. If it becomes too sticky, add flour 1 teaspoon at a time until the desired consistency is reached. The dough is ready when it slowly bounces back when poked.
3. First Rise
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or aluminum foil and let the dough rise in a slightly warm environment until it doubles in size, which should take about 60-90 minutes.
4. Prepare the Filling
While the dough is rising, prepare the filling. In a medium bowl, mix together the softened butter, chopped rosemary, parsley, garlic, and salt. Cover the bowl and set it aside at room temperature.
5. Assemble the Bread
Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured work surface and divide it into 12 equal pieces, each about ¼ cup in size. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of the prepared filling on each circle and sprinkle with 1 tablespoon of shredded cheese. Fold each circle in half and arrange them in a greased 9×5-inch loaf pan, with the round side facing up.
6. Second Rise
Cover the loaf pan with plastic wrap or aluminum foil and let the dough rise again in a slightly warm environment until puffy, about 45 minutes.
7. Bake the Bread
Preheat your oven to 350°F (177°C). Adjust the oven rack to the lower third position to ensure even baking. Once the dough has risen, bake the bread for about 50 minutes, or until it turns golden brown. If the top begins to brown too quickly, tent the loaf with aluminum foil to prevent burning.
8. Serve and Store
After baking, let the bread cool in the pan for 10 minutes before transferring it to a wire rack. For an extra indulgent touch, brush the top of the bread with melted butter and sprinkle with coarse or flaky sea salt. Serve the bread warm for the best flavor and texture.
Storage Tips
If you have any leftovers (though they may be hard to come by!), cover and store the bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, warm the bread in a 300°F (149°C) oven for 10-15 minutes or in the microwave until heated through.
Nutrition Information
- Prep Time: 30 minutes
- Rising Time: 1 hour 45 minutes
- Cooking Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Calories: 270 kcal per serving
- Servings: Makes 12 servings
Conclusion
This Rosemary Garlic Pull Apart Bread is a delightful addition to any meal. With its savory garlic and herb filling, soft layers, and crisp golden top, it’s sure to become a family favorite. Whether you’re serving it as a side dish, an appetizer, or just enjoying it on its own, this bread is a versatile and delicious treat. Take your time to enjoy the process of making this bread, and you’ll be rewarded with a warm, fragrant loaf that’s perfect for sharing—or savoring all by yourself!
Print
Rosemary Garlic Pull Apart Bread
- Total Time: 3 hours 5 minutes
- Yield: 12 1x
Description
This Rosemary Garlic Pull Apart Bread is an irresistible combination of soft, fluffy dough infused with the fragrant flavors of fresh rosemary and garlic. Each piece is layered with a generous spread of herb-infused butter and melted cheese, creating a savory, cheesy delight in every bite. The crispy edges and soft, tear-apart center make this bread perfect for sharing at the dinner table or serving as a comforting snack.
Ingredients
For the Dough:
2 teaspoons Platinum Yeast from Red Star*
1 tablespoon granulated sugar
¾ cup (180ml) whole milk
3 tablespoons (43g) unsalted butter, softened to room temperature
1 large egg
2 and ⅓ cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
For the Filling:
5 tablespoons (71g) unsalted butter, extra soft (see note)
1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
2 garlic cloves, minced or ½ teaspoon garlic powder
¼ teaspoon salt
¾ cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
Optional Topping:
1 tablespoon (14g) unsalted butter, melted
Coarse or flaky sea salt for sprinkling
Instructions
Make the Dough: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, combine the yeast and sugar. Warm the milk on the stove or in the microwave until it reaches 110°F (43°C). Pour the warm milk over the yeast mixture, whisk gently, and cover with a clean kitchen towel. Let it sit for 5-10 minutes until frothy.
Add the softened butter, egg, flour, salt, garlic powder, and rosemary to the bowl. Mix on low speed for 3 minutes until the dough is soft.
Knead the Dough: Continue kneading the dough in the mixer (switch to the dough hook if using the paddle attachment) for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky, add flour 1 teaspoon at a time until it is soft and slightly tacky. The dough is ready when it slowly bounces back when poked.
First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or aluminum foil and let it rise in a slightly warm environment until doubled in size, about 60-90 minutes.
Prepare the Filling: While the dough rises, mix the softened butter, rosemary, parsley, garlic, and salt together in a medium bowl. Cover and set aside at room temperature.
Assemble the Bread: Punch down the dough to release the air. Transfer it to a lightly floured work surface and divide it into 12 equal pieces, each about ¼ cup of dough. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of the filling on each circle and sprinkle with 1 tablespoon of cheese. Fold each circle in half and arrange them in a greased 9×5-inch loaf pan, with the round side up.
Second Rise: Cover the pan with plastic wrap or aluminum foil and let the dough rise again in a slightly warm environment until puffy, about 45 minutes.
Bake: Preheat the oven to 350°F (177°C). Adjust the oven rack to the lower third position. Bake the bread for about 50 minutes, or until golden brown. If the top is browning too quickly, tent with aluminum foil. If desired, brush the top with melted butter and sprinkle with sea salt.
Serve: Cool the bread in the pan for 10 minutes, then transfer to a wire rack. Serve warm.
Storage: Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat in a 300°F (149°C) oven for 10-15 minutes or in the microwave until warmed through.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 270