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 whole milk (180ml); 3 Tablespoons unsalted butter, softened to room temperature (43g); 1 large egg; 2 and 1/3 cups all-purpose flour, spooned & leveled (291g), plus more as needed; 1 teaspoon salt; 1 teaspoon garlic powder; 1 Tablespoon finely chopped fresh rosemary or 2 teaspoons dried; 5 Tablespoons unsalted butter, extra soft (71g); 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 shredded parmesan, mozzarella, or white cheddar cheese (95g); 1 Tablespoon unsalted butter, melted (14g); Coarse or flaky sea salt for sprinkling

Jump to Recipe· 4.5 from 11 reviews

If you love the smell of fresh herbs and the comforting taste of warm, cheesy bread, then you’re in for a treat with this Rosemary Garlic Pull Apart Bread Recipe. Seriously, this pull-apart bread is one of those recipes that feels fancy but is actually pretty straightforward—and the way the rosemary and garlic mingle with the buttery layers? Mind-blowing. I’m excited to share every little detail so you nail it in your own kitchen!

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Why This Recipe Works

Flavor Harmony: Fresh rosemary and garlic infuse every bite, making this bread irresistibly aromatic.
Soft Yet Crispy Texture: The pull-apart layers stay tender inside but develop a golden crust that’s perfect for dipping.
Easy Assembly: No fancy shaping or braiding—just simple stacked dough pieces for effortless prep.
Versatile Add-ins: Cheese and herbs combine for a savory filling that you can easily customize.

Rosemary Garlic Pull Apart Bread, garlic herb bread, cheesy pull apart bread, homemade bread recipes, savory bread ideas - 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

The magic of this Rosemary Garlic Pull Apart Bread Recipe starts with simple, everyday ingredients that work together to create a rich, flavorful dough and a buttery, herbaceous filling. Each ingredient plays a role in building those inviting layers and soft crumb.

Rosemary Garlic Pull Apart Bread, garlic herb bread, cheesy pull apart bread, homemade bread recipes, savory bread ideas - 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: This instant yeast helps the dough rise beautifully and reliably every time.
Whole milk: Adds richness and tenderness to the bread crumb.
Unsalted butter: Used both in the dough and filling for deep buttery flavor and soft texture.
All-purpose flour: The backbone of the dough, providing structure while keeping it soft.
Garlic powder & fresh garlic cloves: Layered garlic flavors mean every bite has that classic aromatic punch.
Fresh rosemary (and parsley): Bright herbal notes make this bread feel fresh rather than heavy.
Shredded cheese: My go-to combo is parmesan and mozzarella for melty, savory gooeyness.
Granulated sugar: Just a touch to feed the yeast so the dough rises perfectly.
Salt: Enhances all the other flavors, balancing buttery richness and herbs.

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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.

Tweak to Your Taste

One of the things I love most about this Rosemary Garlic Pull Apart Bread Recipe is how easy it is to personalize. Over time, I’ve tried swapping herbs, altering cheeses, and even turning it into a slightly spicy version—and every variation feels like a fresh spin on a favorite classic.

Cheesy Upgrade: Adding sharp white cheddar to the mozzarella amps up the flavor, especially if you like bold cheese.
Herbs Swap: If rosemary isn’t your jam, try thyme or oregano—it totally shifts the vibe while staying herbaceous.
Garlic Kick: For more garlic punch, sprinkle some roasted garlic on top after baking or mix in garlic salt for convenience.
Dairy-Free Option: Swap butter for a plant-based spread and use a dairy-free cheese to make this recipe vegan-friendly without losing flavor.

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

Step 1: Activating the Yeast and Mixing the Dough

This is where your patience pays off! I warm the milk until it’s just warm to the touch (about 110°F), which wakes up the yeast perfectly without killing it. Pour it over the yeast and sugar, then give it a gentle whisk. You’ll want to cover it lightly and wait for about 5-10 minutes until it looks frothy—this little bubble party tells you the yeast is happy and working.

Once bubbly, add softened butter, the egg, flour, salt, garlic powder, and rosemary. I use my stand mixer on low speed to bring everything together—the dough should start pulling away from the sides after around 3 minutes. If it’s sticky, sprinkle a little extra flour, but be cautious not to add too much or it’ll dry out the dough.

Step 2: Kneading to Develop the Gluten

I switch to the dough hook on my mixer to knead for about 5 minutes. If you prefer to knead by hand (which is super satisfying!), a lightly floured surface is your friend here. This step develops the gluten that gives the bread its chewy, soft texture. When done, the dough should be soft and spring back when you poke it—sometimes it’s tricky to tell, but that little bounce-back is a great sign!

Here’s a trick I learned: try the “windowpane test.” Grab a small piece of dough and gently stretch it thin enough for light to shine through without tearing. If it stretches well, you’re golden!

Step 3: First Rise – Letting the Dough Double

Now let the dough chill and grow in a greased bowl, covered with plastic wrap or foil. I usually pop mine in a warm corner of the kitchen or use my warm oven trick for this—the dough will double in size in about 60-90 minutes. This step is crucial for a soft, airy loaf.

Step 4: Making the Herby, Garlicky Filling

While the dough is rising, mix together the filling ingredients—soft butter, rosemary, parsley, minced garlic, salt, and cheese. You want the butter soft so it spreads smoothly but not melted. This filling is what makes this bread so addictive. Don’t refrigerate it unless you’re prepping way in advance—room temperature means easier spreading.

Step 5: Assembling the Layers

After the first rise, punch down the dough gently to release the air. Divide the dough into 12 golf-ball-sized pieces and flatten each into a 4-inch circle—not perfect rounds, and that’s totally fine. Dollop 1-2 teaspoons of filling on each piece, sprinkle on cheese, then fold in half. Line these folded pieces into a greased 9×5-inch loaf pan, standing them side by side. It’s so satisfying to see that pull-apart effect beginning even before the oven!

Step 6: Second Rise and Baking

Cover the pan with plastic wrap or foil and let the dough puff up again for about 45 minutes in a warm place. Then preheat your oven to 350°F (177°C), and bake the loaf for around 50 minutes. If the top browns too fast, tent with foil—remember, you want a golden crust, not a burnt one.

Once out of the oven, some melted butter might pool around the edges—that’s normal and adds extra flavor. Brush the top with melted butter and a sprinkle of flaky sea salt if you like, then cool for 10 minutes before digging in.

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Pro Tips for Making Rosemary Garlic Pull Apart Bread Recipe

Use Room Temperature Ingredients: I always soften my butter and bring eggs to room temp for easier mixing and better dough texture.
Don’t Over-Flour the Dough: Add extra flour sparingly; too much can make the bread stiff rather than tender and soft.
Warm Rise Environment: A cozy spot like inside an off oven with just the light on helps the dough rise reliably every time.
Let the Bread Cool Slightly: It’s hard, but letting it rest 10 minutes before cutting ensures the cheese melts fully and the structure sets.

How to Serve Rosemary Garlic Pull Apart Bread Recipe

Rosemary Garlic Pull Apart Bread, garlic herb bread, cheesy pull apart bread, homemade bread recipes, savory bread ideas - 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 garnishing mine with extra freshly chopped rosemary and a brush of melted butter right before serving—that herbaceous finish alongside a little flaky sea salt on top makes it shine. Sometimes a sprinkle of freshly grated parmesan right after baking ups the fancy factor, too!

Side Dishes

This pull-apart bread is a star companion to soups and stews. I often serve it with a hearty tomato basil soup or a creamy mushroom soup. It’s also fantastic alongside a fresh garden salad with balsamic dressing, or even with some roasted garlic hummus for dipping.

Creative Ways to Present

For a festive touch, I once arranged the folded dough balls in a circular bundt pan to create a “wreath” bread—topped with rosemary sprigs and little cherry tomatoes for a holiday table centerpiece. It wowed my guests and added an interactive element, since everyone pulled a piece right from the center!

Make Ahead and Storage

Storing Leftovers

I store leftover pull-apart bread wrapped in foil or an airtight container at room temperature for up to two days. After the first day, the crust gets a bit harder, but that’s easy to fix with reheating.

Freezing

One of my favorite timesavers is freezing this bread. After it’s fully baked and cooled, I tightly wrap it in plastic wrap and then foil, freezing it for up to 3 months. When I want a fresh treat, I thaw it overnight in the fridge, then warm it in the oven until it smells amazing again.

Reheating

To revive that fresh-baked texture, I reheat the bread at 300°F (149°C) for 10-15 minutes—this softens the crumb and crisps the crust again nicely. If you’re in a hurry, the microwave works too, but it can lose a bit of crispiness. To keep the browned top intact, I sometimes tent it lightly with foil in the oven.

FAQs

Can I make this Rosemary Garlic Pull Apart Bread Recipe without a stand mixer?

Absolutely! If you don’t have a stand mixer, you can mix the dough by hand using a wooden spoon or silicone spatula. For kneading, use a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and passes the windowpane test. It might take a bit longer than a mixer, but the results are just as good.
What if I don’t have fresh rosemary or parsley?

No worries! Dried rosemary and parsley work just fine; just use about two teaspoons dried instead of one tablespoon fresh. Keep in mind dried herbs are more concentrated, so adjust quantities to your taste.
Can I prepare the dough ahead of time?

Yes, you can prepare the dough through the first rise, punch it down, then refrigerate it tightly covered for up to 2 days. When ready, bring it back to room temperature for 30 minutes and then proceed with shaping and the second rise. This is great if you want fresh bread without the same-day effort.
What cheeses work best in the filling?

I like a blend of mozzarella for meltiness and Parmesan for sharpness, but white cheddar or even a mild gouda works beautifully. Feel free to use your favorite shredded cheese or a combination for depth and gooeyness.

Final Thoughts

This Rosemary Garlic Pull Apart Bread Recipe has become one of my go-to comfort foods and a real crowd-pleaser whenever I bring it to gatherings. It’s deceptively simple but packed with flavor and texture that’s hard to resist. If you try it out, I’m confident you’ll fall for those fragrant layers and the fun of pulling apart each cheesy, buttery piece. Go ahead and make it your own, and don’t be surprised if it disappears quickly at the table!