Name: Rosemary Garlic Pull Apart Bread Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 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); 5 Tablespoons (71g) unsalted butter, extra soft (see note); 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); 1 Tablespoon (14g) unsalted butter, melted; coarse or flaky sea salt for sprinkling

Jump to Recipe

If there’s one surefire showstopper to grace your table, it’s this Rosemary Garlic Pull Apart Bread. Imagine layers of tender, golden dough, each slathered with aromatic herbed butter, flecked with real garlic and rosemary, and oozing with melty cheese. It’s the ultimate comfort bread, meant to be shared, pulled apart piece by glorious piece. Whether you’re hosting a cozy family dinner or just want to treat yourself to bakery-level homemade bread, this is the kind of recipe you’ll make once, and then crave constantly!

Rosemary Garlic Pull Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rosemary Garlic Pull Apart Bread lies in its simplicity. Every ingredient plays an important role: fresh herbs bring vibrant flavor, while cheese and butter give that irresistible richness. Let’s break down how every component creates the magic in each fluffy, garlicky bite.

Platinum Yeast from Red Star (2 teaspoons): Provides reliable lift to help your bread rise high and fluffy—highly recommend for beginners and pros alike.
Granulated sugar (1 Tablespoon): Feeds the yeast and adds a very subtle sweetness to balance the savory notes.
Whole milk (3/4 cup): Makes for a richer, more tender crumb; be sure it’s just warm, not hot.
Unsalted butter, softened (3 Tablespoons & more for filling): Enhances flavor and yields that melt-in-your-mouth texture in every layer.
Large egg (1): Binds the dough and adds softness.
All-purpose flour (2 and 1/3 cups, plus extra as needed): The sturdy, reliable base for our beautiful dough; measure carefully for perfect results.
Salt (1 teaspoon for dough, 1/4 teaspoon for filling): Boosts flavor and ensures the bread isn’t bland.
Garlic powder (1 teaspoon in dough, optional in filling): Lends classic garlic warmth throughout the loaf.
Fresh rosemary (2 Tablespoons finely chopped, divided): The star herb—nothing beats its piney aroma and flavor, though dried also works nicely in a pinch.
Fresh parsley (1 Tablespoon or 2 teaspoons dried): Brings herbaceous brightness to the filling.
Garlic cloves, minced (2): Delivers that signature garlicky kick; feel free to swap for garlic powder in a pinch.
Shredded cheese (3/4 cup): Melted between each layer, it makes every piece gooey and irresistible—Parmesan, mozzarella, or white cheddar are all delicious choices.
Melted butter for topping (1 Tablespoon): Adds that bakery shine and even more flavor to the finished loaf.
Coarse or flaky sea salt: For sprinkling; gives satisfying crunch and a burst of salt with each pull-apart bite.

How to Make Rosemary Garlic Pull Apart Bread

Step 1: Activate the Yeast

Begin by combining the yeast and sugar in your stand mixer bowl (or just a sturdy mixing bowl). Warm your whole milk until it’s just pleasantly warm to the touch (about 110°F), and pour it over the yeast and sugar. Give it a gentle whisk, cover with a towel, and let it sit for 5 to 10 minutes. This little rest lets the yeast wake up and get frothy, filling your kitchen with the scent of sweet, yeasty promises!

Step 2: Form the Dough

Once your yeast is looking bubbly and alive, add the softened butter, egg, flour, salt, garlic powder, and a tablespoon of chopped rosemary. Mix on low speed (or with a sturdy spoon by hand) until the dough comes together and starts pulling away from the sides of the bowl—usually about 3 minutes. If it’s sticking, add an extra tablespoon or so of flour until it’s tacky, not sticky. The dough should be soft and a little puffy, the aroma already hinting at what’s to come.

Step 3: Knead Until Supple

Time for a little muscle—keep the dough in your mixer, switch to a dough hook, and knead for 5 more minutes (or turn it out onto a lightly floured surface and knead by hand for 5 minutes). If it gets sticky, just dust with a touch more flour as you go. You’re looking for a dough that feels soft and elastic, bouncing back slowly when you poke it. If you want to be extra sure, try the windowpane test: stretch a small bit of dough; if you can see light through it without tearing, you’re ready to rise!

Step 4: First Rise

Shape the dough into a neat ball and place in a lightly greased bowl. Cover with plastic wrap or foil and let it rise in a warm, draft-free place for about 60 to 90 minutes. While it puffs up, you can relax—or jump ahead and get your herby garlic filling ready!

Step 5: Prepare the Filling

In a medium bowl, stir together the extra-soft butter, finely chopped rosemary and parsley, minced garlic or garlic powder, and a pinch of salt. You want it to be easily spreadable, so make sure the butter is nice and soft. If you make this part ahead of time, just keep it at room temperature until you’re ready to use it—you don’t want it hard from the fridge.

Step 6: Shape, Fill, and Stack

After the first rise, punch down your dough to deflate it and turn it out onto a floured surface. Divide the dough into 12 equal pieces—each about a generous golf ball size. Flatten each piece into a rough four-inch circle (no need for perfection!), then slather one or two teaspoons of your garlic herb butter over each circle and sprinkle with a happy handful of shredded cheese. Fold each circle in half, and line them up snugly in a greased 9×5-inch loaf pan, round edge up. As you build your loaf, you’ll see how the layers promise gooey, herby pull-apart perfection later!

Step 7: Second Rise

Cover your assembled masterpiece loosely with plastic wrap or foil. Let it rise again in a warm spot for about 45 minutes, until the dough looks puffy and eager. Preheat your oven to 350°F—your kitchen is about to smell amazing!

Step 8: Bake and Finish

Place your loaf pan on the lower third rack and bake for about 50 minutes, or until your Rosemary Garlic Pull Apart Bread is deeply golden on top. If it browns too quickly, just drape it lightly with foil. Once it’s baked through, transfer to a wire rack. For the grand finale, brush the top with a bit of melted butter and shower with flaky sea salt. After a 10-minute rest in the pan, remove and serve warm, letting everyone tear off their perfect piece.

How to Serve Rosemary Garlic Pull Apart Bread

Garnishes

Just before serving, a scatter of extra chopped fresh parsley and rosemary on top lifts the flavors and gives a vibrant, eye-catching finish. Don’t skip that final sprinkle of flaky sea salt—it brings out every rich, cheesy, garlicky nuance in the bread.

Side Dishes

This bread pairs beautifully with cozy tomato soups, hearty stews, or almost any main course from roast chicken to pasta. Place Rosemary Garlic Pull Apart Bread at the center of your table for family-style meals—it’s perfect for dipping, mopping up sauces, or simply eating warm and unadorned straight from the baking dish.

Creative Ways to Present

If you want to wow your guests, serve the loaf in a rustic wooden board with a little bowl of olive oil and balsamic for dipping. Or, go festive: place artfully torn pieces in a basket lined with a colorful napkin. For parties, you can even bake the bread in a round pan for a flower-petal effect—it’s as beautiful as it is delicious!

Make Ahead and Storage

Storing Leftovers

Any remaining pieces of Rosemary Garlic Pull Apart Bread should be tightly wrapped and stored at room temperature for up to 2 days. If you go beyond that, a quick trip to the fridge will keep it fresh up to a week, though its crusty exterior may become a bit firmer (more on that in reheating).

Freezing

Your bread freezes beautifully. Allow it to cool completely, then wrap snugly in foil and place in a freezer bag. It’ll stay tasty for up to 3 months. Thaw overnight in the refrigerator before reheating to bring back its original magic.

Reheating

For best results, warm the bread in a 300°F oven for 10 to 15 minutes to restore that dreamy, pillowy interior and crisp the exterior just so. You can also microwave slices for a few seconds, but the oven brings out the best textures—just like fresh-baked!

FAQs

Can I use instant yeast instead of Platinum Yeast?

Absolutely! Instant yeast can be swapped in using a 1:1 ratio—just keep an eye on your rise times, as they may be a bit shorter. The method remains the same, so you’ll still get delightfully fluffy Rosemary Garlic Pull Apart Bread.

Is it possible to use all dried herbs?

Yes, you can use all dried rosemary and parsley if you don’t have fresh on hand. Just reduce the amounts (as listed in the ingredients) since dried herbs are more potent. The flavor is still fabulous!

Which cheese is best for this recipe?

Parmesan offers a salty, nutty undertone, mozzarella brings gooey stretch, and white cheddar adds tang and melting richness. Pick your favorite or use what’s on hand—the recipe is incredibly forgiving.

Can I prepare the bread dough ahead of time?

You sure can! After the first rise, you can shape and refrigerate the dough (covered) overnight. The next day, let it come to room temperature and proceed with the second rise before baking as usual.

What if I don’t have a stand mixer?

No worries! The dough can be mixed and kneaded entirely by hand. Just use a sturdy wooden spoon for combining and your hands for kneading—you’ll be rewarded with the same soft, irresistible bread.

Final Thoughts

This Rosemary Garlic Pull Apart Bread is the kind of recipe that turns a simple dinner into a little celebration. It’s comforting, aromatic, completely irresistible, and honestly fun to make! I hope you give it a try soon and experience firsthand the joy of pulling apart that first buttery, herbed, cheesy slice—so worth every minute.

Rosemary Garlic Pull Apart Bread Recipe

★★★★★

5.1 from 27 reviews

Author: lilan
Total Time: 2 hours 30 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

This Rosemary Garlic Pull Apart Bread is a savory and aromatic twist on classic pull-apart bread. Soft, fluffy bread infused with garlic, rosemary, and cheese, this recipe is perfect for sharing with family and friends.

Instructions

Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Heat the milk until warm, then pour over yeast/sugar. Mix in butter, egg, flour, salt, garlic powder, and rosemary. Knead until soft and elastic.
1st Rise: Shape dough into a ball, let rise until doubled.
Make the filling: Combine soft butter, rosemary, parsley, garlic, and salt.
Assemble the bread: Divide dough, flatten into circles, spread filling, sprinkle cheese, fold, and line in loaf pan.
2nd Rise: Allow bread to rise again until puffy.
Bake: Preheat oven, bake until golden brown. Brush with melted butter and sea salt.
Cool and serve: Cool in pan for 10 minutes, then remove and serve warm.

Notes

You can customize the filling with your favorite herbs and cheeses.
For a more intense garlic flavor, use fresh minced garlic instead of garlic powder.
This bread is best enjoyed fresh but can be reheated to regain its softness.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American