If you’re a fan of cozy, aromatic breads that invite you to gather ’round and share, this Rosemary Garlic Pull Apart Bread Recipe will quickly become your new best friend. Imagine soft, pillowy dough layered with fragrant rosemary, buttery garlic, and melty cheese, all baked to a golden perfection that makes it impossible to resist tearing apart piece by piece. It’s the perfect centerpiece for any meal or a snack that feels like a warm hug. Trust me, once you try this recipe, your kitchen will be filled with irresistible smells and your table with happy smiles.
Ingredients You’ll Need
Getting this Rosemary Garlic Pull Apart Bread Recipe just right means relying on a handful of simple yet essential ingredients. Each one plays a special role, from the yeast that gives our bread its perfect rise to the fresh herbs that infuse it with unforgettable flavor and the cheese that adds that gooey, savory finish.
- Platinum Yeast from Red Star (2 teaspoons): Ensures a reliable and fluffy rise with great texture.
- Granulated sugar (1 tablespoon): Feeds the yeast and adds a touch of sweetness.
- Whole milk (3/4 cup, 180ml): Adds richness and tenderness to the dough.
- Unsalted butter (3 tablespoons softened for dough + 5 tablespoons extra soft for filling + 1 tablespoon melted for topping): Brings buttery flavor and a soft crumb along with rich filling spread.
- Large egg (1): Binds ingredients and enriches the dough.
- All-purpose flour (2 and 1/3 cups, plus more as needed): Provides structure and shapes the bread.
- Salt (1 teaspoon for dough + 1/4 teaspoon for filling): Balances flavors perfectly.
- Garlic powder (1 teaspoon for dough + 1/2 teaspoon or 2 cloves fresh minced for filling): Adds that signature garlicky kick without overpowering.
- Fresh rosemary (1 tablespoon chopped for dough + 1 tablespoon for filling): Offers an earthy, piney aroma that defines this bread.
- Fresh parsley (1 tablespoon finely chopped for filling): Adds brightness and color.
- Shredded cheese (3/4 cup, such as parmesan, mozzarella, or white cheddar): Melts into heavenly layers of gooey goodness.
- Coarse or flaky sea salt (optional for sprinkling): Provides a delightful crunchy contrast on top.
How to Make Rosemary Garlic Pull Apart Bread Recipe
Step 1: Activate the Yeast and Mix the Dough
Start by warming your milk to just about 110°F (43°C)—nice and cozy for the yeast to wake up but not too hot to kill it. In your mixing bowl, combine the yeast with sugar, then pour in the warm milk. Give it a gentle whisk and cover loosely with a kitchen towel to let it froth up for 5-10 minutes. This bubbly mixture signals that your yeast is ready to work its magic through the rest of the dough ingredients.
Step 2: Combine Dough Ingredients and Knead
Once the yeast mixture is bubbly, add the softened butter, egg, flour, salt, garlic powder, and rosemary. Using a stand mixer with a dough hook or a strong arm and wooden spoon if mixing by hand, blend the ingredients until the dough starts to come together and pull away from the bowl’s sides. If it feels sticky, add more flour a tablespoon at a time, aiming for a soft but manageable dough. Knead for an additional 5 minutes until smooth and elastic. Don’t forget the windowpane test—a little stretch of dough that lets light through without tearing means you nailed it!
Step 3: First Rise
Shape your kneaded dough into a ball and place it into a greased bowl. Cover tightly with plastic wrap or foil, then let it hang out in a warm spot until doubled in size—usually about 60 to 90 minutes. Meanwhile, you can prep your filling and get your loaf pan greased and ready.
Step 4: Prepare the Herb Garlic Butter Filling
In a bowl, mix the extra soft butter with chopped rosemary, parsley, minced garlic (or garlic powder), and a pinch of salt. This heavenly spread will infuse the bread with layers of vibrant, garlicky flavor. Keep it covered and at room temperature to make spreading a breeze later on.
Step 5: Assemble the Bread
Once your dough has risen, gently punch it down to release the air. Transfer to a lightly floured surface and divide the dough into 12 equal pieces—each roughly the size of a golf ball. Flatten each piece into a circle about 4 inches wide (no perfection required here). Spread 1 to 2 teaspoons of the garlic herb butter on each, then sprinkle with a Tablespoon of your favorite shredded cheese. Fold each circle in half and line them up, round side up, in your loaf pan. This method creates the “pull apart” effect that makes this bread so delightfully shareable.
Step 6: Second Rise
Cover these dough pockets again and let them rise in a warm place until puffy, about 45 minutes. This ensures your bread will be irresistibly fluffy with those lovely layers we love.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (177°C) and position the rack to the lower third. Bake the bread for about 50 minutes until the top is a beautiful golden brown. If it’s browning too fast, tent with foil to prevent burning. Don’t be surprised to see melted butter bubbling on the sides—that’s flavor soaking right in! When done, brush with melted butter and sprinkle flaky sea salt on top if you like extra crunch and zing.
Step 8: Cool and Enjoy
Let your Rosemary Garlic Pull Apart Bread rest for about 10 minutes in the pan, then carefully remove it and serve warm. This bread is best devoured fresh but keeps well too!
How to Serve Rosemary Garlic Pull Apart Bread Recipe
Garnishes
A sprinkle of fresh rosemary or parsley on top just before serving adds a burst of color and herbal fragrance. A little extra flaky sea salt can also elevate the texture and flavor, creating delightful salty pops with every pull.
Side Dishes
This bread pairs beautifully with hearty soups like creamy tomato basil or French onion. It’s also a winner alongside roasted vegetables, grilled meats, or a fresh salad for a cozy meal that impresses but requires little effort.
Creative Ways to Present
For parties or casual gatherings, serve this bread right in the loaf pan with a small bowl of marinara or garlic butter sauce nearby for dipping. You can also pull the loaf apart into individual rolls and arrange them on a wooden board with fresh herbs for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread covered at room temperature for up to 2 days or in the refrigerator for up to one week. Note that the crust will lose some of its crispiness over time but remains delicious and flavorful.
Freezing
This Rosemary Garlic Pull Apart Bread Recipe freezes beautifully once baked and cooled. Wrap tightly in plastic wrap and place in a freezer bag or container for up to 3 months. To freeze the dough, complete the first rise, punch it down, and wrap well before freezing. Thaw overnight in the refrigerator before continuing with assembly and the second rise.
Reheating
Reheat slices or the whole loaf in a 300°F (149°C) oven for 10-15 minutes to revive that soft interior and crisp crust. Microwaving works for a quick warm-up but will soften the crust.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! The recipe calls for either 1 tablespoon fresh or 2 teaspoons dried rosemary. Fresh offers a brighter flavor, but dried will still impart a lovely aromatic note to your bread.
What type of cheese works best?
Parmesan, mozzarella, or white cheddar are all fantastic options. Feel free to mix it up based on what you have or your taste preference. The key is choosing cheeses that melt well and complement the garlic and herbs.
Do I need a stand mixer for this recipe?
Not at all! While a stand mixer makes kneading easier, you can knead the dough by hand on a floured surface for about 5 minutes until it’s smooth and elastic.
How can I tell if the yeast is still good?
If your yeast mixture doesn’t get bubbly and frothy after 10 minutes with warm milk and sugar, it might be inactive and better to use a fresh packet for best results.
Can I substitute milk for a dairy-free alternative?
Yes! Use any unsweetened plant-based milk like almond or oat milk warmed to the correct temperature. Just be sure it’s not too hot to avoid killing the yeast.
Final Thoughts
This Rosemary Garlic Pull Apart Bread Recipe is pure comfort and flavor in every bite, and I can’t recommend it enough for your next baking adventure. Whether you’re making it for a family dinner, a cozy weekend brunch, or to impress friends, it’s a treat that brings everyone closer and fills your kitchen with unforgettable scents. So grab your mixing bowl, gather those ingredients, and get ready to pull apart some happiness!
PrintRosemary Garlic Pull Apart Bread Recipe
This Rosemary Garlic Pull Apart Bread is a savory, soft and fragrant loaf perfect for sharing. Infused with fresh rosemary, garlic, and layered with a cheesy herb butter filling, it pulls apart easily for a great appetizer or side dish. The bread features a tender crumb from a yeast dough enriched with milk, butter, and egg, baked to a golden perfection with a crispy crust and melty cheesy pockets. The recipe involves making a yeasted dough, multiple rises, layering with a flavorful filling, then baking in a loaf pan.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 45 minutes (including rising times)
- Yield: 1 loaf, approx. 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
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 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
- Make the dough: In a stand mixer bowl fitted with a dough hook or large mixing bowl, combine yeast and sugar. Warm the milk to 110°F (43°C), pour over yeast and sugar, whisk gently, and cover loosely with a kitchen towel. Let sit 5-10 minutes until frothy. Add softened butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed until the dough comes together, about 3 minutes. Add more flour if needed until dough pulls away from sides but remains soft.
- Knead the dough: Switch to the dough hook if using a mixer, knead for 5 minutes more. Or knead by hand on lightly floured surface for 5 minutes until the dough is soft and slightly tacky but not sticky. Perform a windowpane test to ensure dough is kneaded enough: stretch a small piece until thin and translucent without tearing.
- 1st Rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or foil, and let rise in a warm spot until doubled in size, about 60-90 minutes.
- Make the filling: In a medium bowl, combine extra soft butter, rosemary, parsley, minced garlic (or garlic powder), and salt. Mix until well combined and set aside at room temperature.
- Assemble the bread: Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces, flatten each into a 4-inch diameter circle. Spread 1-2 teaspoons of the butter filling on each circle and sprinkle with 1 Tablespoon of shredded cheese. Fold circles in half and arrange them round side up in a greased 9×5-inch loaf pan.
- 2nd Rise: Cover pan with plastic wrap or foil and let dough rise until puffy, about 45 minutes in a warm spot.
- Preheat and bake: Adjust oven rack to lower third and preheat oven to 350°F (177°C). Bake bread for about 50 minutes until golden brown. Tent the top with foil if it browns too quickly. Remove from oven and place pan on a wire rack.
- Optional finishing: Brush the bread with melted butter and sprinkle flaky sea salt if desired. Cool in pan for 10 minutes, then remove from pan and serve warm.
- Storage: Store leftovers covered at room temperature up to 2 days or refrigerate up to 1 week. Reheat in a 300°F (149°C) oven for 10-15 minutes or microwave to soften.
Notes
- You can prepare the dough up to the first rise, punch down, then refrigerate tightly covered for up to 2 days before proceeding.
- Freeze baked and cooled bread for up to 3 months. Thaw at room temperature and warm in the oven before serving.
- To freeze dough, after the first rise punch down, wrap tightly, and freeze up to 3 months. Thaw overnight in refrigerator and bring to room temperature before shaping and continuing.
- Use Platinum Yeast from Red Star for best results; active dry yeast will require slightly longer rises.
- You can substitute bread flour for all-purpose flour evenly, or replace 1 cup with whole wheat flour for a heartier bread.
- For the filling, extra soft butter spreads easily and won’t tear the dough. Microwave for 10-15 seconds if needed.
- If dough is sticky during kneading, add flour a tablespoon at a time but avoid making dough dry.
- Use a 9×5-inch loaf pan for shaping and baking the bread.
