Rosemary Garlic Pull Apart Bread is a delightful and aromatic bread recipe that’s perfect for sharing at family dinners, potlucks, or any gathering. With its tender, buttery texture infused with fresh rosemary and garlic, this bread offers a burst of flavor in every bite.
Why You’ll Love This Recipe
- Flavorful and aromatic: The combination of rosemary and garlic makes this bread irresistibly savory.
- Perfect for sharing: Its pull-apart style makes it an excellent choice for communal meals.
- Versatile: Serve it alongside soups, salads, or as a snack on its own.
- Easy to make: The recipe is beginner-friendly, with straightforward steps to create a gourmet-style bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Active dry yeast
- Sugar
- Salt
- Olive oil
- Fresh rosemary
- Garlic
- Butter
- Warm water
Directions
- Prepare the Dough: In a bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, then knead until the dough is smooth and elastic.
- First Rise: Cover the dough and let it rise in a warm place until doubled in size, about 1-2 hours.
- Prepare the Filling: Mix minced garlic, chopped rosemary, and melted butter in a small bowl.
- Shape the Bread: Roll out the dough and spread the garlic-rosemary butter mixture evenly. Cut the dough into small rectangles and stack them. Place the stacks in a greased loaf pan.
- Second Rise: Cover and let the dough rise again for 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the bread is golden brown and fragrant.
- Cool and Serve: Allow the bread to cool slightly before serving.
Servings and Timing
- Servings: Makes 8-10 servings
- Prep Time: 15 minutes
- Rise Time: 2-3 hours (combined)
- Cook Time: 25-30 minutes
Variations
- Cheesy: Add shredded mozzarella or Parmesan cheese to the garlic-rosemary butter mixture for a cheesy pull-apart bread.
- Herb Mix: Experiment with other herbs like thyme, oregano, or basil for a unique twist.
- Gluten-Free: Use a gluten-free flour blend to make it suitable for those with gluten sensitivities.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Storage/Reheating
- Storage: Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm the bread in a 350°F oven for 5-10 minutes, or microwave individual portions for 20-30 seconds.
FAQs
1. Can I make this bread ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and baking.
2. Can I freeze this bread?
Absolutely! Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 2 months.
3. How do I ensure my dough rises properly?
Place the dough in a warm, draft-free area. You can use an oven with the light on or a warm spot in your kitchen.
4. What if I don’t have fresh rosemary?
You can substitute dried rosemary, but use half the amount since it has a stronger flavor.
5. Can I use pre-minced garlic?
Yes, pre-minced garlic can be used, but fresh garlic offers the best flavor.
6. How do I prevent the bread from sticking to the pan?
Grease your pan thoroughly with butter or oil, and consider lining it with parchment paper.
7. Can I use a bread machine for the dough?
Yes, you can use a bread machine for mixing and kneading the dough, but you’ll need to shape and bake it manually.
8. What size loaf pan should I use?
A standard 9×5-inch loaf pan works best for this recipe.
9. How do I know when the bread is fully baked?
The bread is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean.
10. Can I make this recipe vegan?
Yes, use vegan butter and ensure your sugar and other ingredients are plant-based.
Conclusion
Rosemary Garlic Pull Apart Bread is an irresistible treat that’s both simple and versatile. Whether you’re a novice baker or a seasoned pro, this recipe delivers a flavorful bread that’s perfect for sharing. Try it at your next gathering or make it for a comforting snack—you won’t be disappointed!
PrintRosemary Garlic Pull Apart Bread
Rosemary Garlic Pull-Apart Bread is a delightful, shareable loaf infused with fresh rosemary, garlic, and cheese. It’s perfect as a side dish or appetizer, offering a soft, buttery texture with a flavorful herb and cheese filling.
Ingredients
For the Dough:
- 2¼ teaspoons instant yeast
- 1 tablespoon granulated sugar
- ¾ cup warm whole milk (about 110°F)
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 2⅓ cups all-purpose flour, plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
For the Filling:
- 5 tablespoons unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, finely chopped (or 2 teaspoons dried)
- 2 garlic cloves, minced (or ½ teaspoon garlic powder)
- ¼ teaspoon salt
- ¾ cup shredded Parmesan cheese (or your preferred cheese)
Optional Topping:
- 1 tablespoon unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
- Prepare the Dough:
- In a large bowl, combine the yeast and sugar.
- Warm the milk to about 110°F and pour it over the yeast mixture. Let it sit for 5–10 minutes until frothy.
- Add the softened butter, egg, flour, salt, garlic powder, and chopped rosemary. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- First Rise:
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a bowl, mix together the softened butter, chopped rosemary, parsley, minced garlic, and salt until well combined.
- Assemble the Bread:
- Punch down the risen dough and divide it into 12 equal pieces.
- Flatten each piece into a roughly 4-inch circle.
- Spread about 1 teaspoon of the garlic herb butter onto each circle and sprinkle with approximately 1 tablespoon of shredded cheese.
- Fold each circle in half to form a semicircle and place them upright in a greased 9×5-inch loaf pan, with the rounded edges facing up.
- Second Rise:
- Cover the loaf pan with a towel or plastic wrap and let the dough rise again for about 45 minutes, until puffy.
- Bake:
- Preheat the oven to 350°F (175°C).
- Bake the bread for 45–50 minutes, until golden brown. If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking.
- Optional Topping:
- Remove the bread from the oven and brush the top with melted butter.
- Sprinkle with coarse or flaky sea salt, if desired.
- Serve:
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack. Serve warm, pulling apart pieces as desired.
Notes
- This bread pairs wonderfully with soups, salads, or as a standalone appetizer.
- Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh its texture.