Name: Rosemary Garlic Pull-Apart Bread Recipe
Prep time: 3 h
Cook time: 50 min
Total time: 4 h
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, 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; 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· 4.8 from 8 reviews

If you’re looking for a crowd-pleasing, totally irresistible bread that fills your kitchen with the most amazing aroma, trust me—you’re going to love this Rosemary Garlic Pull-Apart Bread Recipe. It’s basically the coziest thing you can bake, perfect for sharing (or not!) and packed with buttery garlic, fresh herbs, and melty cheese nestled in soft, fluffy bread pieces that pull apart effortlessly. Whether it’s a casual weeknight or a special occasion, this bread steals the show every time.

💚

Why This Recipe Works

Fluffy yet chewy dough: A perfectly kneaded dough that’s soft but resilient, giving pull-apart bread its signature texture.
Herb and garlic combo: Fresh rosemary, garlic, and parsley bring layers of vibrant flavor that feel fresh and comforting.
Layered cheese melt: Cheese tucked inside every piece melts beautifully, tempting everyone to grab ‘just one more’.
Visual and hands-on fun: The pull-apart assembly makes baking interactive and the end result a beautiful, shareable loaf.

Rosemary Garlic Pull-Apart Bread, garlic bread with herbs and cheese, easy pull-apart bread recipe, fluffy herbed bread, savory bread for sharing - The image shows a loaf of pull-apart bread in a rectangular metal baking tin placed on a white marbled surface. The bread has multiple layers and folds, each layer golden brown with soft, fluffy inner textures visible between. The top is sprinkled with coarse salt flakes and small pieces of rosemary, giving it a slightly rough texture and a natural, fresh look. Some layers have a slight shine while others show a matte finish with browned edges. Two garlic cloves and a sprig of rosemary are placed nearby, adding to the rustic feel of the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Rosemary Garlic Pull-Apart Bread Recipe plays a role in crafting that soft, flavorful loaf you’ll adore. From the yeast that gives rise to fluffy dough to the combination of fresh and dried herbs that create the perfect savory punch, these elements come together in harmony. Shopping tip? Be sure to get fresh rosemary if you can — it really makes the flavor pop, but dried works fine if you don’t have a garden handy.

Rosemary Garlic Pull-Apart Bread, garlic bread with herbs and cheese, easy pull-apart bread recipe, fluffy herbed bread, savory bread for sharing - Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour, a small white ceramic bowl of warm whole milk, a small white ceramic bowl with softened unsalted butter, a small white ceramic bowl with extra soft unsalted butter, a few sprigs of fresh rosemary, a few sprigs of fresh parsley, two fresh garlic cloves, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl of garlic powder, a small white ceramic bowl of shredded parmesan cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Platinum Yeast from Red Star: Instant yeast that activates quickly and reliably, giving your dough a great rise.
Granulated sugar: Feeds the yeast and helps develop a subtle sweetness in the dough.
Whole milk: Adds richness and tender crumb to the bread.
Unsalted butter (for dough and filling): Butter in both the dough and filling gives richness and moisture—soft butter in the filling is key for easy spreading.
Egg: Adds structure and a slight richness to the dough.
All-purpose flour: The base that provides gluten, structure, and body to the bread dough.
Salt: Enhances flavor and controls yeast fermentation.
Garlic powder: Layered flavor along with fresh garlic, so you get that gentle garlic hit throughout.
Fresh rosemary and parsley: The fresh herbs bring fragrant, bright notes that make this bread unforgettable.
Minced garlic cloves: Gives the authentic garlicky punch in every pull-apart piece.
Shredded cheese: Parmesan, mozzarella or white cheddar all work well—melty and savory, they’re the perfect cheesy surprise.
Coarse or flaky sea salt (optional topping): A final sprinkle adds delicious crunch and highlights the bread’s flavors.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Rosemary Garlic Pull-Apart Bread Recipe is how versatile it is to your personal taste. I’ve tried swapping cheeses, adjusting herbs, or even adding a pinch of chili flakes for a little heat. It’s totally your playground—add what you love!

Variation: I once made this with a blend of mozzarella and sharp white cheddar—oh my, the flavor was next level and my family hasn’t forgotten it!
Dietary tweak: You can swap the milk with your favorite plant-based milk and use dairy-free butter and cheese to make it vegan-friendly.
Seasonal herbs: During summer, I sometimes toss in chopped thyme or sabbatical basil for a fresh twist.

Step-by-Step: How I Make Rosemary Garlic Pull-Apart Bread Recipe

Step 1: Activate the Yeast and Prep Your Dough

The first step is the magic moment where your bread starts to come alive. I pour warm milk over the yeast and sugar and let it sit until it bubbles and gets frothy—that’s the sign your yeast is happily working. If it doesn’t foam up after 10 minutes, toss it and try fresh yeast—you don’t want to skip this! Afterward, I add butter, egg, flour, salt, garlic powder, and rosemary, and mix on low speed until the dough begins to pull away from the bowl. If the dough feels too sticky, sprinkle a bit more flour, but stop adding once it’s soft and tacky. Too dry dough = dense bread, so trust this balance.

Step 2: Knead Like You Mean It

Next, I knead the dough for about 5 minutes, either in my stand mixer or by hand on a floured surface. This step develops the gluten, which is what makes the bread stretchy and airy. If the dough sticks, don’t add too much flour—just a little at a time to keep it soft. A really useful trick I learned? The windowpane test. If you gently stretch a piece of dough thin enough to let light through without tearing, you’ve nailed it!

Step 3: First Rise — Let the Dough Get Puffy

Once kneaded, I shape the dough into a ball, put it in a greased bowl, cover it with plastic wrap, and tuck it somewhere warm (my oven with just the light on is perfect) to rise for about 60-90 minutes until doubled in size. This first rise is crucial for that perfect crumb, so patience here pays off big time.

Step 4: Prepare the Garlic Herb Butter Filling

While the dough is doing its thing, I mix the softened butter with fresh rosemary, parsley, minced garlic, and salt until creamy. Make sure the butter is really soft—if not, a quick zap in the microwave (10-15 seconds) helps it spread easily without tearing the dough later.

Step 5: Shape and Fill the Bread Pieces

Once risen, punch down the dough and divide into 12 equal pieces. Flatten each piece into little circles, spread the garlic herb butter on top, sprinkle your favorite shredded cheese, fold in half, and arrange them in a loaf pan. This part is so satisfying—you’re literally building the pull-apart magic!

Step 6: Second Rise for Puffy Goodness

Cover your beautifully assembled loaf again and let it rise for about 45 minutes until puffy and nearly doubled. This second rise adds an extra tender, pillow-like texture that makes every pull feel like a warm hug.

Step 7: Bake and Enjoy the Aroma

Bake at 350°F (177°C) for 50 minutes or until golden brown on top. I keep an eye on it near the end and tent with foil if the top browns too quickly. When it comes out, a brush of melted butter and a sprinkle of flaky sea salt give that final touch of indulgence. Let it cool just 10 minutes in the pan, then free it and dig in while warm!

💡

Tips from My Kitchen

Use room temperature butter for filling: This prevents tearing the dough when spreading and ensures an even, flavorful layer.
Don’t over-flour the dough: Keeping your dough soft leads to better texture; a little stickiness is okay.
Warm rising spot: If your kitchen is cool, preheat your oven to 200°F, turn it off, then let the dough rise inside with the door ajar for a perfectly warm environment.
Keep an eye on baking: Tent with foil if the crust browns before it’s done to avoid burning.

How to Serve Rosemary Garlic Pull-Apart Bread Recipe

Rosemary Garlic Pull-Apart Bread, garlic bread with herbs and cheese, easy pull-apart bread recipe, fluffy herbed bread, savory bread for sharing - A loaf of twisted bread with about seven visible layers sits on a wooden board. Each layer has a golden-brown crust on top, with softer pale yellow dough inside showing a fluffy texture. Small sprinkles of white sea salt and thin shavings of cheese are scattered on the bread's surface. Fresh green rosemary sprigs are placed on top and beside the bread for decoration. The wooden board rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this bread with a brush of melted butter and a sprinkle of flaky sea salt—it’s that little extra crunch and burst of saltiness that takes each piece over the top. Sometimes I add a pinch of freshly cracked black pepper too, especially if you like a touch of spice.

Side Dishes

This bread pairs fantastically with soups—my go-to is tomato basil or creamy butternut squash soup. It also shines alongside hearty salads or even as a savory snack with some olive tapenade or your favorite dip.

Creative Ways to Present

For gatherings, I love popping this pull-apart loaf into a rustic basket lined with a pretty napkin. On special occasions, sprinkle edible flowers atop the bread for color, or serve it warm with small ramekins of herb-infused olive oil for dipping—guests love that!

Make Ahead and Storage

Storing Leftovers

I store leftovers wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. After the first day, the crust softens and the bread loses that fresh-baked feel but don’t worry, reheating brings it right back.

Freezing

I’ve frozen both the unbaked dough (after first rise) and the fully baked loaf. For the dough, I tightly wrap it in plastic and freeze for up to 3 months, thawing in the fridge overnight before shaping and rising again. The baked bread freezes well wrapped in foil. Just thaw at room temp and warm before serving.

Reheating

To reheat, I pop slices in a 300°F (149°C) oven for 10-15 minutes until warm and soft again. The oven helps retain the crust’s crispiness. Microwaving works in a pinch but can make the crust chewy, so I use that for a quick fix.

FAQs

Can I use dried herbs instead of fresh in this Rosemary Garlic Pull-Apart Bread Recipe?

Absolutely! While fresh rosemary and parsley bring a brighter flavor, dried herbs are a great substitute if fresh isn’t available. Use about two teaspoons of dried herbs for every tablespoon of fresh called for in the recipe to maintain good flavor balance.
What if my dough doesn’t rise well?

If your dough isn’t rising properly, it might be due to inactive yeast, too cold a rising environment, or old ingredients. Make sure your yeast is fresh and your milk is warm (not hot), and place the dough in a warm spot like an oven with just the light on. Giving it extra time often helps, too.
Can I add other fillings besides garlic and cheese?

Definitely! Feel free to experiment with fillings like sun-dried tomatoes, olives, or caramelized onions. Just make sure any additions aren’t too wet to avoid soggy dough, and enjoy the creativity!
How do I know when the bread is fully baked?

The bread should be golden brown on top and sound hollow when tapped lightly on the bottom. If you have a kitchen thermometer, an internal temperature around 190°F (88°C) means it’s done perfectly.

Final Thoughts

This Rosemary Garlic Pull-Apart Bread Recipe has become one of those dishes I turn to whenever I want something that feels like a warm hug in edible form. It’s forgiving, fun to make, and always impresses anyone lucky enough to try it. Seriously, once you try it, you’ll want to make it again and again—your kitchen and taste buds will thank you for it!