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Rosemary Garlic Pull Apart Bread Recipe

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3.9 from 10 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 2nd Rise: Cover pan with plastic wrap or foil and let dough rise until puffy, about 45 minutes in a warm spot.
  7. 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.
  8. 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.
  9. 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.

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