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Rosemary Garlic Pull Apart Bread Recipe

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Rosemary Garlic Pull Apart Bread Recipe

There’s nothing quite as comforting as the aroma of freshly baked bread wafting through the house, especially when it’s loaded with garlic, herbs, and melty cheese. This Rosemary Garlic Pull Apart Bread is the kind of recipe you keep coming back to—soft, pillowy layers, a beautifully golden crust, and those irresistible pockets of garlicky, herby, cheesy goodness. It’s simple enough for any baker and makes a stunning centerpiece for any meal, yet it’s easy enough to whip up for a cozy family dinner or a weekend treat. If you’re looking for a bread that is perfect for busy nights yet special enough to impress, this is the one you want in your kitchen.

Why You’ll Love This Recipe

  • Effortlessly Impressive: No fancy techniques required—just simple shaping, spreading, and folding. The result looks bakery-level, but it’s surprisingly low-stress.
  • Layers of Flavor: Each fluffy piece is slathered with rosemary, parsley, garlic, and a layer of your favorite cheese. Every bite is herby, savory heaven.
  • Totally Customizable: You can tweak herbs, cheeses, or even flour to suit your taste or whatever’s in your pantry.
  • Freezer & Make-Ahead Friendly: Prepare it ahead of time (or even freeze for later), so fresh bread is never far out of reach.
  • Perfect for Sharing: Everyone loves pulling off their own buttery, cheesy piece—no slicing, just pure fun.

Ingredients You’ll Need

Gather these simple pantry staples and you’re halfway there:

  • Yeast: The magic behind the fluff! Use instant (or active dry, but let it proof a bit longer).
  • Sugar: Feeds the yeast and helps that golden-brown color develop.
  • Whole Milk: Makes the dough rich and tender. Warm it up so it’s yeast-friendly.
  • Unsalted Butter: Adds moisture and richness to both the dough and filling.
  • Egg: Binds and enriches the dough, giving it a soft texture.
  • All-Purpose Flour: Reliable structure, but you can sub in bread flour or swap a cup for whole wheat for a heartier version.
  • Salt: Absolutely essential—lifts the flavors and balances the sweetness.
  • Garlic Powder: Infuses layers with mellow garlic flavor, no mincing required.
  • Fresh Rosemary: The star herb here! Use fresh for best results, but dried works in a pinch.
  • Fresh Parsley: For brightness and color in the filling.
  • Minced Garlic: For bursts of real, savory garlic flavor—you can’t have too much!
  • Shredded Cheese: Parmesan gives a salty, nutty bite, but mozzarella or cheddar melt beautifully. Use your favorite!
  • Coarse Sea Salt (Optional): For that irresistible finish—a little crunch and an extra layer of flavor.

Tip: The softer the butter for the filling, the easier it is to slather on the dough without tearing.

Variations

  • Customize Your Herbs: Swap rosemary for thyme, chives, or basil. A mix is great for extra complexity.
  • Switch Up the Cheese: Try smoked gouda, sharp cheddar, gruyère, or fontina for a change of pace.
  • Make it Spicy: Add a sprinkle of crushed red pepper flakes to the filling for a little heat.
  • Whole Wheat Version: Swap one cup of all-purpose flour for whole wheat—just don’t substitute the whole lot or it’ll get dense.
  • Gluten-Free: Use a gluten-free flour blend designed for yeast breads (your texture will change slightly, but it’s still delicious!).

How to Make Rosemary Garlic Pull Apart Bread

Make the Dough

Start by waking up your yeast—combine yeast and sugar in a large mixing bowl, then pour over warm milk. Give it a gentle whisk and let it rest until it’s nice and frothy.

Next, add softened butter, the egg, flour, salt, garlic powder, and rosemary. Mix until everything comes together in a soft, slightly sticky dough. If needed, sprinkle in extra flour a tablespoon at a time.

Knead for 5 minutes (by hand or with a dough hook) until smooth and elastic. The dough should be soft but bounce back when poked.

Let It Rise

Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot until doubled—about 1 to 1.5 hours. This gives you time to prep the filling!

Rosemary Garlic Pull Apart Bread Recipe this Recipe

Make the Filling

Mix extra-soft butter with chopped rosemary, parsley, minced garlic, and a pinch of salt. It should be easily spreadable—if not, a few seconds in the microwave works wonders.

Shape and Fill

Punch down the dough and divide into 12 equal pieces. Flatten each to a 4-inch round (don’t fuss over perfect circles). Slather each piece with the herby-garlic butter, sprinkle with cheese, and fold in half.

Line the folded rounds in a greased loaf pan, standing upright. Let it rise again, covered, for about 45 minutes until puffy.

Bake

Bake at 350°F in the lower third of the oven for about 50 minutes until beautifully golden. If it browns too fast, tent it with foil.

Once out of the oven, brush with melted butter and sprinkle with flaky salt if you like that little extra touch. Cool briefly, then tear apart while it’s still warm!

Pro Tips for Making the Recipe

  • Let the dough “just” pull away from the bowl—don’t over-flour for the softest crumb.
  • Extra soft butter for the filling will spread more easily without tearing the dough.
  • Arrange dough pieces round side up for a picturesque loaf—no need for perfection.
  • To help your dough rise, pop it in an (off) oven with the light on, or next to a bowl of warm water.
  • If freezing the dough, let it come to room temp before shaping for the best rise and texture.

How to Serve

Rosemary Garlic Pull Apart Bread Recipe

Rosemary Garlic Pull Apart Bread is made for sharing! Set it in the middle of the table and let everyone pull off their own cheesy, garlicky piece. It’s fantastic warm alongside soups, pastas, or roasted meats. For a casual meal, try it as a base for sandwiches or dipped in marinara. A small bowl of olive oil and balsamic vinegar—or just a swipe of extra butter—brings out those rich, herby flavors even more.

Make Ahead and Storage

Storing Leftovers

Cover leftover bread with foil and leave at room temperature for up to 2 days, or refrigerate for up to a week. The exterior gets crisp, so a quick reheat brings back the pillowy interior.

Freezing

Freeze baked and cooled bread for up to 3 months—wrap tightly to keep out freezer odors. You can also freeze the dough after its first rise for the freshest bread anytime.

Reheating

To revive day-old bread, bake at 300°F for 10-15 minutes, or microwave a slice for a few seconds until just soft and warm.

FAQs

Can I make this bread in advance?
Absolutely! Prep through the first rise, then stash the shaped, unbaked dough in the fridge for up to two days or freeze for up to three months. When you’re ready, continue baking as directed.

Do I need a stand mixer?
No mixer, no problem. This dough comes together easily by hand with a wooden spoon and a little elbow grease—bread baking should be accessible to everyone!

What if I don’t have fresh rosemary or parsley?
Dried herbs work just fine. Use about one-third the amount called for fresh, as dried are more potent. Mix and match with other favorite herbs, too.

What’s the best cheese for this bread?
Parmesan is classic, but mozzarella, fontina, or cheddar also work beautifully. Choose what you love and what melts well for a gooey, flavorful result.

Final Thoughts

Rosemary Garlic Pull Apart Bread is everything homemade bread should be—warm, deeply flavorful, and wonderfully fun to share. Don’t hesitate to experiment with herbs and cheeses, and enjoy the unbeatable satisfaction of baking bread from scratch. Whether you’re serving this for a celebration or a simple dinner, everyone will be coming back for “just one more piece.” Give this recipe a try, and let the aroma fill your kitchen!

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Rosemary Garlic Pull Apart Bread Recipe

Rosemary Garlic Pull Apart Bread Recipe

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  • Author: Susan M. Garcia
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Rosemary Garlic Pull Apart Bread is a tender, fluffy loaf filled with layers of garlicky herbed butter and melty cheese. This show-stopping bread is perfect for sharing, making it ideal for gatherings, appetizers, or as a flavorful side to soups and meals. With fresh rosemary, parmesan cheese, and a golden buttery finish, each piece pulls apart for irresistible homemade comfort.

Ingredients

Units Scale

Dough

  • 2 teaspoons Platinum Yeast from Red Star (or instant yeast)
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 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)

Filling

  • 5 Tablespoons (71g) unsalted butter, extra soft
  • 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 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 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. Activate the Yeast: Place the yeast and sugar in the bowl of a stand mixer or a large mixing bowl. Warm the milk to about 110°F (43°C) and pour it over the yeast/sugar mixture. Whisk gently, cover with a towel, and let sit for 5-10 minutes until frothy.
  2. Prepare the Dough: Add the softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed (or mix with a wooden spoon) until a soft dough forms and pulls away from the sides; about 3 minutes. If the dough is too sticky, add a little more flour, a tablespoon at a time.
  3. Knead the Dough: Knead in the mixer with the dough hook or by hand on a lightly floured surface for 5 full minutes, adding flour if needed until the dough is soft, slightly tacky, and bounces back when poked. Ensure you do not add too much flour to avoid dryness.
  4. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or foil and let it rise in a warm spot until doubled in size, about 60-90 minutes.
  5. Prepare the Filling: In a medium bowl, mix the extra soft butter, rosemary, parsley, garlic, and salt until fully combined. Set aside and keep at room temperature for easy spreading.
  6. Shape the Bread: Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces and flatten each into a 4-inch circle. Spread each with 1-2 teaspoons of the filling and sprinkle with about 1 tablespoon of cheese. Fold each circle in half and line up in a greased 9×5-inch loaf pan, round edges up.
  7. Second Rise: Cover the pan and let the assembled dough rise in a warm place until puffy, about 45 minutes.
  8. Bake: Preheat the oven to 350°F (177°C), rack in the lower third. Bake the loaf for about 50 minutes until golden brown on top. If browning too quickly, tent with foil. Butter may collect on the sides but will absorb during baking.
  9. Add Toppings & Cool: Remove the bread from the oven and place the pan on a wire rack. Brush the top with melted butter and sprinkle with sea salt if desired. Cool for 10 minutes in the pan, then remove and serve warm.
  10. Store Leftovers: Keep leftovers at room temperature for up to 2 days or refrigerate up to 1 week. Reheat in a 300°F (149°C) oven for 10-15 minutes or microwave until warm to soften the bread again.

Notes

  • Make Ahead: Freeze baked and cooled bread for up to 3 months. Dough can be made ahead through the first rise and refrigerated (up to 2 days) or frozen (up to 3 months).
  • Use instant or active dry yeast; rise times may vary with active dry.
  • Bread flour can substitute for all-purpose, or swap 1 cup with whole wheat flour for added flavor.
  • Extra-soft butter makes spreading the filling easier and prevents tearing the dough.
  • The bread is best enjoyed fresh but can be revived by briefly reheating if it becomes firm after day 1.

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 190
  • Sugar: 2g
  • Sodium: 290mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 38mg
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