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Rosemary Garlic Pull Apart Bread Recipe

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★★★★★

4.9 from 60 reviews

This Rosemary Garlic Pull Apart Bread is a flavorful, soft, and cheesy loaf perfect for sharing. With fresh rosemary and garlic blended into the dough and a rich, buttery filling layered with cheese, it bakes up golden and tender with pull-apart sections to enjoy piece by piece. Ideal as a side for dinners or a savory snack, this homemade bread combines aromatic herbs and melted cheese for irresistible, comforting flavors.

Ingredients

Scale

Dough:

  • 2 teaspoons Platinum Yeast from Red Star
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk, warmed to about 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 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 the dough hook or paddle attachment, combine yeast and sugar. Warm milk until about 110°F (43°C) and pour over yeast mixture. Whisk gently and cover loosely with a clean kitchen towel; let sit 5-10 minutes until frothy.
  2. Add dough ingredients: To the yeast mixture, add softened butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed until dough comes together and pulls from sides, about 3 minutes. Add more flour if dough is too sticky, a tablespoon at a time. Dough will be soft but manageable.
  3. Knead the dough: Switch to the dough hook and knead on medium speed 5 more minutes, or knead by hand on a lightly floured surface 5 minutes until dough is soft, elastic, and passes the windowpane test. Add flour sparingly to prevent the dough from becoming dry.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or foil. Let rise in a warm spot until doubled in size, about 60-90 minutes.
  5. Prepare filling and pan: While dough rises, grease a 9×5-inch loaf pan. In a medium bowl, mix extra soft butter with parsley, garlic, salt until well combined. Set aside at room temperature.
  6. Assemble bread: Punch down risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces (~1/4 cup each). Flatten each into a 4-inch circle. Spread 1-2 teaspoons of filling on each circle, sprinkle 1 tablespoon cheese on each, fold in half, and place folded sides up in prepared pan layered closely.
  7. Second rise: Cover assembled dough with plastic wrap or foil and let rise again in a warm place until puffy, about 45 minutes.
  8. Preheat oven: Adjust oven rack to lower third and preheat oven to 350°F (177°C).
  9. Bake the bread: Bake uncovered for about 50 minutes until golden brown, tenting with foil if top browns too quickly. Butter may melt and seep around edges during baking—it will absorb back into the bread.
  10. Add optional topping: Remove from oven, brush top with melted butter and sprinkle with sea salt if desired. Cool bread in pan on a wire rack for 10 minutes.
  11. Serve and store: Remove bread from pan and serve warm. Leftovers can be stored covered at room temperature up to 2 days or refrigerated up to 1 week. Reheat in a 300°F (149°C) oven for 10-15 minutes or microwave briefly to restore softness.

Notes

  • Use softened butter for the filling to make spreading easier; if refrigerated, let it come to room temperature before using.
  • If dough is sticky during kneading, add flour a tablespoon at a time—too much flour will make the bread dry.
  • Perform the windowpane test to ensure dough is kneaded properly for optimal texture.
  • Letting bread cool slightly in the pan helps it hold together while slicing or pulling apart.
  • If top browns too fast during baking, tent with aluminum foil to prevent burning.
  • Reheat leftovers in the oven to regain a soft interior and crispy exterior.

Keywords: rosemary garlic bread, pull apart bread, cheesy bread, homemade bread, savory bread, yeast bread

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