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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

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

Find it online: https://www.recipeothy.com/rosemary-garlic-pull-apart-bread-recipe/