Description

This Rosemary Garlic Pull Apart Bread is a soft, flavorful loaf filled with fragrant rosemary, garlic, and parmesan cheese. The pull-apart design makes it perfect for sharing, while the buttery herb filling offers an irresistible taste. Ideal as a snack, appetizer, or accompaniment to meals, this bread combines the comforting aroma of fresh herbs and garlic for a truly delicious homemade treat.

Ingredients

Scale

Dough

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

Filling

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)

Optional Topping

1 Tablespoon unsalted butter, melted (14g)
Coarse or flaky sea salt for sprinkling

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Instructions

Make the dough: Place yeast and sugar in a stand mixer bowl or large mixing bowl. Warm milk to about 110°F (43°C) and pour over yeast mixture. Whisk gently, cover loosely, and let sit 5-10 minutes until frothy. Add butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed until dough forms and pulls away from bowl sides, about 3 minutes. Add flour as needed to achieve a soft dough.
Knead the dough: Switch to dough hook and knead in mixer for 5 minutes or knead by hand on floured surface for 5 minutes. Add flour sparingly if dough is too sticky. Dough should feel soft but slightly tacky. Perform windowpane test to ensure proper kneading.
First rise: Shape dough into ball, place in greased bowl, cover tightly, and let rise in a warm place until doubled in size, about 90 minutes. Meanwhile, grease a 9×5-inch loaf pan and prepare filling.
Make the filling: Mix soft butter, rosemary, parsley, garlic, and salt in a medium bowl until well combined. Keep at room temperature until ready to use.
Assemble the bread: Punch down the dough and place on lightly floured surface. Divide into 12 equal pieces (~1/4 cup each). Flatten each piece into a roughly 4-inch circle. Spread 1-2 teaspoons filling on each, sprinkle with 1 Tablespoon cheese, fold circles in half, and arrange in loaf pan rounded side up.
Second rise: Cover with plastic wrap or foil and let rise in warm place until puffy, about 45 minutes. Preheat oven to 350°F (177°C) and adjust oven rack to lower third.
Bake: Bake for about 50 minutes until golden brown. Tent with foil if browning too quickly. Remove from oven, brush with melted butter optionally, sprinkle with sea salt, and cool for 10 minutes in pan.
Serve and store: Remove bread from pan and serve warm. Store leftovers covered at room temperature for up to 2 days or refrigerated up to 1 week. Reheat in 300°F (149°C) oven for 10-15 minutes or microwave briefly to soften.

Notes

Make Ahead: Freeze baked bread up to 3 months, thaw at room temperature or overnight in fridge, then warm before serving.
Dough can be refrigerated for up to 2 days after first rise before continuing assembly.
To freeze dough, wrap tightly after first rise and freeze up to 3 months. Thaw overnight and let sit 30 minutes before assembly.
Use bread flour instead of all-purpose for a chewier texture or swap 1 cup of flour with whole wheat flour for a heartier loaf.
Extra soft butter for filling spreads easily without tearing dough; microwave briefly if needed.
If top browns too fast, tent with foil during baking to prevent burning.

Nutrition

Serving Size: 1 slice
Calories: 200 kcal
Sugar: 2 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 30 mg