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Rosemary Garlic Pull Apart Bread

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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

Scale

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
  • 2â…“ 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

  1. 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.
  2. 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.
  3. Prepare the Filling:
    • In a bowl, mix together the softened butter, chopped rosemary, parsley, minced garlic, and salt until well combined.
  4. 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.
  5. Second Rise:
    • Cover the loaf pan with a towel or plastic wrap and let the dough rise again for about 45 minutes, until puffy.
  6. 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.
  7. Optional Topping:
    • Remove the bread from the oven and brush the top with melted butter.
    • Sprinkle with coarse or flaky sea salt, if desired.
  8. 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.

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