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Rosemary Garlic Pull Apart Bread Recipe

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4 from 42 reviews

This Rosemary Garlic Pull Apart Bread is a deliciously soft and buttery pull-apart loaf infused with fragrant garlic and fresh rosemary. Layers of herb butter and cheese are nestled between pieces of fluffy dough, creating a perfect combination for sharing as a cozy appetizer or savory side. The bread is made from scratch using a stand mixer to knead the dough followed by two rises and baking until golden brown with a crisp, flavorful crust.

Ingredients

Dough

  • 2 teaspoons Platinum Yeast from Red Star
  • 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)

Topping

  • 1 Tablespoon (14g) unsalted butter, melted
  • Coarse or flaky sea salt for sprinkling

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, combine yeast and sugar. Warm the milk to about 110°F (43°C) and pour over the yeast mixture. Whisk gently, cover loosely with a towel, and let it become frothy for 5-10 minutes.
  2. Add remaining dough ingredients: Add softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed until dough forms and pulls away from sides, about 3 minutes. Add a little flour if dough is too sticky.
  3. Knead the dough: Switch to dough hook and knead for 5 minutes in mixer or knead by hand on floured surface for 5 minutes until dough is soft and elastic. If sticky, add flour sparingly to keep dough soft. Perform windowpane test to check readiness.
  4. First rise: Shape dough into a ball and place in greased bowl. Cover with plastic wrap or foil and let rise in a warm spot until doubled in size, about 60-90 minutes.
  5. Prepare filling: Mix soft butter, rosemary, parsley, garlic, and salt until combined in a medium bowl. Keep at room temperature until ready to use.
  6. Assemble the bread: Punch down dough and turn onto floured surface. Divide into 12 equal pieces (~1/4 cup each). Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of herb butter filling on each circle, sprinkle with 1 tablespoon cheese, fold circles in half, and line in greased 9×5-inch loaf pan with rounded side up.
  7. Second rise: Cover with plastic wrap or foil and let rise until puffy, about 45 minutes, in a warm environment.
  8. Preheat oven: Position rack in lower third and preheat oven to 350°F (177°C).
  9. Bake the bread: Bake for about 50 minutes until golden brown. Tent with foil if top browns too quickly. Butter may melt and seep during baking—this adds flavor and moisture.
  10. Cool and serve: Remove bread from oven and place pan on wire rack. Optionally brush top with melted butter and sprinkle with sea salt. Cool 10 minutes in pan, then remove and serve warm.
  11. Storage: Store leftovers covered at room temperature up to 2 days or refrigerate up to 1 week. To reheat, warm in 300°F (149°C) oven for 10-15 minutes or microwave until softened.

Notes

  • Do not refrigerate the butter filling unless making well in advance—keep it at room temperature for easier spreading.
  • Use the warm oven trick or a slightly warm spot to encourage dough rising.
  • Add flour gradually when kneading to avoid a dry dough; dough should remain soft and elastic.
  • Cheese type can be substituted with your favorite shredded cheese varieties.
  • Coarse sea salt on top adds a nice crunch and flavor contrast.

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