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Rosemary Garlic Stuffed Bread Recipe

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4.1 from 35 reviews

This Rosemary Garlic Bread recipe yields a soft, flavorful loaf filled with aromatic rosemary, garlic, and melted cheese. With a tender crumb and a crispy, golden crust brushed with buttery, herb-infused goodness, this bread is perfect as a savory side or snack. The dough is enriched with whole milk, butter, and egg, and layered with a delicious herb butter filling and shredded cheese before baking to perfection.

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 and 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. Activate the yeast: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or a large mixing bowl. Heat the milk until warm (about 110°F/43°C). Pour warm milk over the yeast and sugar, whisk gently, then cover loosely with a kitchen towel and let it sit for 5-10 minutes until frothy.
  2. Mix the dough: Add softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed until the dough begins to come together and pulls away from the sides of the bowl, about 3 minutes. Add additional flour by the tablespoon if the dough is sticky.
  3. Knead the dough: Switch to a dough hook and knead in the mixer for 5 minutes, or knead by hand on a floured surface for 5 minutes, until the dough is soft, elastic, and passes the windowpane test. Add flour sparingly to prevent stickiness but avoid making the dough dry.
  4. First rise: Shape the dough into a ball, place it in a greased bowl, cover tightly 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, combine the extra soft butter, rosemary, parsley, garlic, and salt. Mix until well combined. Keep at room temperature until ready to use.
  6. Shape and fill the dough pieces: Punch down the risen dough and place it on a lightly floured surface. Divide into 12 equal pieces (~1/4 cup each). Flatten each piece into a 4-inch diameter circle. Spread 1-2 teaspoons of the herb butter filling on each circle, then sprinkle with 1 tablespoon of shredded cheese. Fold each circle in half and place folded side down in a greased 9×5-inch loaf pan.
  7. Second rise: Cover the loaf pan with plastic wrap or foil and let the shaped dough rise in a warm area until puffy, about 45 minutes.
  8. Preheat oven: Place an oven rack in the lower third position and preheat the oven to 350°F (177°C).
  9. Bake the bread: Bake uncovered for approximately 50 minutes until golden brown. If the top browns too quickly, tent with foil. Melted butter may seep out during baking, which will absorb back into the bread.
  10. Finish and cool: Remove the bread from the oven, brush the top with melted butter, sprinkle with coarse sea salt, and cool in the pan on a wire rack for 10 minutes before removing and serving warm.
  11. Storage: Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 1 week. Reheat in a 300°F (149°C) oven for 10-15 minutes or warm in the microwave to soften the crust.

Notes

  • Use room temperature butter for the filling to make spreading easier.
  • If you refrigerate the butter mixture, bring it back to room temperature before spreading on dough pieces.
  • The windowpane test helps ensure the dough is kneaded properly for gluten development.
  • Tenting the bread with foil during baking prevents over-browning.
  • Reheating the bread restores softness when it becomes hard after a day.
  • You can substitute cheeses per your preference or omit cheese for a dairy-free variation.

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