Rosemary Garlic Pull Apart Bread Recipe

If you’re a fan of buttery, herby bread that fills your kitchen with the aroma of fresh rosemary and roasted garlic, this Rosemary Garlic Pull Apart Bread is an absolute must-bake. This savory loaf is pull-apart perfection: each bite is loaded with melty cheese, fresh herbs, and golden, pillowy dough. It’s the kind of bread that doesn’t just accompany a meal — it becomes the star. Whether you’re hosting a cozy dinner, bringing something special to a potluck, or just looking to treat yourself, you’ll find yourself turning to this recipe again and again. Trust me, this is more than just a side; it’s a show-stopper.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Rosemary Garlic Pull Apart Bread lies in how a handful of simple, quality ingredients work together. Each addition brings amazing flavor: milk for tenderness, yeast for that irresistible lift, and, of course, a huge punch of garlic and fresh rosemary for depth. Don’t skip any of these—they’re the secret to golden, aromatic bread with a melt-in-your-mouth crumb!

• Platinum Yeast from Red Star: This gives the dough a beautiful, pillowy rise and helps create that signature pull-apart texture.
• Granulated sugar: Just a bit to activate the yeast and give the bread a hint of sweetness to balance the garlic and herbs.
• Whole milk: Adds lovely richness and moisture to the dough—don’t skimp on this!
• Unsalted butter: For both the dough and the filling, butter adds body and that crave-worthy, buttery finish.
• Large egg: Helps bind the dough and lends a tender crumb; use at room temperature for best results.
• All-purpose flour: The backbone of this bread—measure carefully for the fluffiest texture.
• Salt: Essential for flavor in both the dough and the filling; don’t forget it!
• Garlic powder: Infuses the dough itself with savory depth, making every bite aromatic.
• Fresh rosemary: Chopped finely, this star herb brings a piney, almost lemony flavor that really makes the bread memorable.
• Fresh parsley: Balances the rosemary in the filling with its bright, grassy notes.
• Garlic cloves: Freshly minced, these take the filling to a new level of garlicky goodness.
• Shredded cheese: Use parmesan, mozzarella, white cheddar, or your favorite—whatever melts beautifully and packs flavor.
• Coarse or flaky sea salt (optional): For that final sprinkle of crunch and flavor right out of the oven.

How to Make Rosemary Garlic Pull Apart Bread

Step 1: Activate the Yeast

Start by placing your yeast and sugar in the bowl of a stand mixer (or just a large regular bowl if you’re mixing by hand). Warm your milk until it’s just above body temperature—think cozy bathwater, not too hot. Pour it over the yeast and sugar, give it a whisk, then cover the bowl and let it sit for five to ten minutes. You’ll know it’s ready when it’s frothy and smells irresistibly yeasty. This step wakes up the yeast and guarantees your Rosemary Garlic Pull Apart Bread rises tall and fluffy.

Step 2: Make the Dough

Once your yeast is bubbling away, add the softened butter, egg, flour, salt, garlic powder, and rosemary right into the bowl. Using a stand mixer (or a sturdy spoon and some elbow grease), mix everything on low until the dough starts clumping and pulling away from the sides. If it’s sticking too much, sprinkle in a little extra flour, a tablespoon at a time. The dough should be soft, pillowy, and slightly tacky—perfect for melding with our herby, garlicky filling later.

Step 3: Knead Until Smooth

Knead your dough for a full five minutes, either in the mixer with a dough hook or on a lightly floured countertop. If the dough gets too sticky, keep dusting on tiny amounts of flour. The goal is a soft, supple ball that barely bounces back when poked. For a quick check, try the windowpane test: gently stretch a small piece—if you can see light through it without it tearing, you’re good to go. Kneading develops the gluten, which gives your Rosemary Garlic Pull Apart Bread that ideal chewy, fluffy texture.

Step 4: First Rise

After kneading, shape your dough into a ball and place it in a greased bowl. Cover it with plastic wrap or foil, then let it rise in a cozy, warm spot for about 60 to 90 minutes until it’s doubled in size. A slightly warm (but turned off!) oven works wonders here. This first rise is what gives your bread base so much softness and height—you’ll see it puff up before your eyes!

Step 5: Prep the Filling

While your dough is rising, mix up the filling: combine super-soft butter, chopped rosemary and parsley, minced garlic, and a pinch of salt in a bowl. Stir until everything is beautifully combined and fragrant—you want it thick but easily spreadable. For the cheesiest flavor, have your shredded cheese ready for assembly.

Step 6: Shape and Fill the Dough

Punch down the risen dough to release any air bubbles and set it on a lightly floured surface. Divide it into 12 equal pieces, each about the size of a large golf ball. Flatten each into a rough 4-inch circle using your hands or a rolling pin. Spread a teaspoon or two of the herby garlic butter mixture onto each, then sprinkle generously with your shredded cheese. Fold each circle in half and line them up, round edge up, in a greased 9×5-inch loaf pan—this is where the pull-apart magic happens!

Step 7: Second Rise

Cover your filled loaf pan and let the shaped dough rise again for about 45 minutes, until it looks puffed and the layers are just nudging each other. This second rise ensures the Rosemary Garlic Pull Apart Bread bakes up light and airy, with perfect pull-apart sections.

Step 8: Bake and Finish

Preheat your oven to 350°F, adjusting the rack to the lower third so the bread browns perfectly without overcooking the top. Bake for about 50 minutes, tenting with foil if the top browns too quickly. Once golden and glorious, brush the finished loaf with extra melted butter and sprinkle with flaky sea salt. Cool in the pan for 10 minutes, then remove and serve warm—the aroma alone will have everyone at the table before you can even slice it!

How to Serve Rosemary Garlic Pull Apart Bread

Garnishes

A finishing touch makes all the difference! Brush your warm loaf with more melted butter and a scatter of flaky sea salt right after baking for added flavor and shine. For a pop of color, sprinkle a bit of freshly chopped parsley or rosemary over the top. This easy step takes your Rosemary Garlic Pull Apart Bread from homemade to absolutely irresistible.

Side Dishes

This bread pairs like a dream with hearty soups, pasta dishes, or an Italian-inspired salad. Try it with classic tomato soup, creamy chicken gnocchi, or alongside a robust beef stew. The herb and garlic flavor is subtle enough to go with everything but stands out enough that it holds its own on any dinner table.

Creative Ways to Present

Impress your guests by serving the Rosemary Garlic Pull Apart Bread in a rustic bread basket lined with a linen napkin—just let your guests pull apart their own piece. For parties, slice the loaf into chunky sections and arrange them standing up on a board with small bowls of marinara or herbed olive oil for dipping. Or, tear it apart and use the pieces as mini sliders for leftover meats or roasted veggies—the presentation ideas are only limited by your imagination!

Make Ahead and Storage

Storing Leftovers

Leftover Rosemary Garlic Pull Apart Bread will keep delicious for up to two days at room temperature, well wrapped or in an airtight container. After day one, the crust may become a bit crispier but the flavors will deepen, so it’s ideal for snacking or making mini sandwiches.

Freezing

This bread freezes beautifully! Allow the baked loaf to cool completely, then wrap it tightly in plastic wrap and foil. Store in the freezer for up to 2 months. When that bread craving strikes, just thaw overnight at room temperature or reheat straight from the freezer.

Reheating

For the freshest taste, reheat your bread in a 300°F oven for 10–15 minutes until the interior is soft and the exterior is crisp again. You can also pop individual pieces in the microwave for a few seconds—just be careful not to overheat or they’ll become tough.

FAQs

Can I use dried herbs instead of fresh?

Absolutely! If fresh rosemary or parsley isn’t handy, substitute with two teaspoons of dried rosemary and dried parsley for each tablespoon of fresh. It won’t be quite as vibrant, but your Rosemary Garlic Pull Apart Bread will still be deliciously aromatic.

What’s the best cheese to use for the filling?

It depends on your taste! Parmesan will add a salty punch, mozzarella melts into gooey layers, and white cheddar gives a tangy sharpness. You can even mix them together or try smoked gouda for something different. Use what melts best and makes your mouth water!

Do I need a stand mixer to make the dough?

Not at all. While a mixer makes things easier, you can definitely mix and knead the dough by hand. It’ll take a bit more effort, but the end result is every bit as soft and fluffy—perfect for showing off your Rosemary Garlic Pull Apart Bread skills.

Can I let the dough rise overnight?

Yes! Simply complete the first rise in the refrigerator overnight. Cover the bowl tightly and let the dough rise slowly in the fridge, then bring it back to room temperature before assembling. This is great for planning ahead and means fresh-baked bread whenever you want.

What if I don’t have a loaf pan?

No problem! You can use a round cake pan or even a square baking dish—just arrange the filled dough circles snugly so they bake together. The shape will be different, but the comforting, pull-apart goodness of Rosemary Garlic Pull Apart Bread will still be there.

Final Thoughts

There’s something extra special about pulling apart a warm, fragrant loaf of Rosemary Garlic Pull Apart Bread and sharing it with friends or family. Give this recipe a try the next time you crave fresh bread—it’s as fun to make as it is to eat. Enjoy every gooey, garlicky bite!

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