Description
This Rosemary Garlic Pull Apart Bread is a flavorful, soft, and cheesy loaf perfect for sharing. Made with a yeasted dough infused with garlic powder and fresh rosemary, it is layered with a savory butter, herb, and cheese filling, then baked to golden perfection. The bread’s pull-apart style makes it ideal as a comforting appetizer or side dish to any meal.
Ingredients
Scale
Dough
- 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)
Filling
- 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)
Optional Topping
- 1 Tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
- Make the dough: Place yeast and sugar in a stand mixer bowl fitted with a dough hook or in a large mixing bowl. Warm milk to about 110°F and pour over yeast and sugar, whisk gently, cover with towel, and let sit 5-10 minutes until frothy.
- Combine ingredients: Add softened butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed until dough comes together and pulls away from bowl sides, about 3 minutes. Add more flour if needed.
- Knead the dough: Knead dough with dough hook for 5 minutes or by hand on floured surface for 5 minutes until soft and slightly tacky. Perform windowpane test to check proper kneading.
- First rise: Shape dough into a ball, place in a greased bowl, cover tightly, and let rise in a warm spot until doubled in size, about 90 minutes.
- Prepare the filling: In a medium bowl, mix extra soft butter, rosemary, parsley, garlic, and salt until well combined. Cover and set aside at room temperature.
- Assemble the bread: Punch down dough, divide into 12 equal pieces, flatten each to about 4-inch circles. Spread 1-2 teaspoons of filling on each, sprinkle 1 Tablespoon cheese, fold in half, and arrange in a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf pan and let dough rise again until puffy, about 45 minutes.
- Bake the bread: Preheat oven to 350°F and position rack in the lower third. Bake loaf for about 50 minutes until golden brown, tent with foil if browning too fast. Remove from oven and set on wire rack.
- Optional topping: Brush baked bread with melted butter and sprinkle flaky sea salt if desired.
- Cool and serve: Cool bread in pan for 10 minutes, then remove and serve warm. Store leftovers at room temperature for 2 days or refrigerate up to 1 week. Reheat in 300°F oven for 10-15 minutes to restore softness.
Notes
- Freeze baked and cooled bread for up to 3 months; thaw at room temperature or overnight and warm before serving.
- Dough can be refrigerated after the first rise for up to 2 days; bring to room temperature before assembling.
- Freeze unbaked dough after first rise for up to 3 months; thaw overnight in fridge before proceeding.
- Use bread flour instead of all-purpose flour for a chewier texture, or substitute 1 cup whole wheat flour for a healthier variation.
- Butter for filling should be extra soft for easy spreading; microwave 10-15 seconds if needed.
- If top browns too quickly during baking, tent with foil to prevent burning.
- Use coarse or flaky sea salt on top for a crunchy salty finish.
- For best rise, keep dough in a warm spot away from drafts.
Nutrition
- Serving Size: 1 slice (about 1/12th of loaf)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
