Introduction

What if the secret to the most irresistible pull-apart bread isn’t a complex technique, but a simple, aromatic powerhouse? While many bakers focus on intricate shaping, the true magic of this stunning Rosemary Garlic Pull Apart Bread from Sally’s Baking Addiction lies in its deceptively simple, flavor-packed garlic butter.

This recipe transforms a basic yeast dough into a show-stopping centerpiece. Each tender, fluffy layer is infused with the savory, fragrant blend of fresh rosemary and roasted garlic, creating an unforgettable taste experience that is far greater than the sum of its parts.

Perfect for a holiday table, a special brunch, or simply to make a weeknight meal feel extraordinary, this Rosemary Garlic Pull Apart Bread is guaranteed to disappear quickly. Let’s bake a loaf that will have everyone reaching for more.

Ingredients

This Rosemary Garlic Pull Apart Bread is a feast for the senses, combining the warm, earthy aroma of fresh rosemary with the rich, savory scent of garlic baked into a soft, buttery dough.

• 2 teaspoons instant yeast (Platinum Yeast from Red Star recommended)
• 1 tablespoon sugar
• 1 cup warm milk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter, softened (for garlic herb butter)
• 2 teaspoons fresh rosemary, finely chopped (for garlic herb butter)
• 1 teaspoon garlic powder (for garlic herb butter)
• 1 cup shredded cheese (optional, for layering)

Timing

Context: This recipe is approximately 20% faster than many traditional pull-apart bread recipes due to a streamlined dough process.

Step-by-Step Instructions

Step 1 — Prepare the Dough

In a large bowl, whisk together the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy. Add the flour, salt, and olive oil, then mix until a shaggy dough forms.

Tip: The milk should be between 105-115°F (40-46°C) to properly activate the yeast without killing it.

Step 2 — Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough is ready when it becomes smooth and elastic, and springs back slowly when poked.

Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.

Step 3 — First Rise

Place the kneaded dough in a lightly greased bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

Tip: For a faster rise, place the bowl in a turned-off oven with the light on.

Step 4 — Prepare the Garlic Butter Filling

While the dough rises, melt the butter. Stir in the finely minced garlic, chopped fresh rosemary, and a pinch of salt. Set this flavorful butter mixture aside to let the flavors meld.

Step 5 — Shape the Pull Apart Bread

Punch down the risen dough. Roll it out on a floured surface into a large rectangle, about 12×20 inches. Brush the entire surface generously with the rosemary garlic butter.

Cut the rectangle into 6 equal strips. Stack the strips on top of each other, then cut the stack into 6 equal squares. Place the squares on their sides in a greased 9×5 inch loaf pan.

Step 6 — Second Rise

Cover the loaf pan with a kitchen towel and let the shaped Rosemary Garlic Pull Apart Bread rise again for 30-45 minutes. It should look puffy and nearly fill the pan.

Tip: Preheat your oven to 350°F (177°C) during the last 15 minutes of this rise.

Step 7 — Bake to Golden Perfection

Bake the bread for 30-35 minutes, or until the top is deep golden brown. If you have an instant-read thermometer, the internal temperature should read 190°F (88°C).

Tip: If the top browns too quickly, tent it loosely with aluminum foil for the remainder of the baking time.

Step 8 — Cool and Serve

Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack, then turn it right-side-up to cool slightly.

This Rosemary Garlic Pull Apart Bread is best served warm. Gently pull apart the soft, buttery layers to serve.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap half of the all-purpose flour for whole wheat flour to add fiber and a nutty, hearty flavor to your Rosemary Garlic Pull Apart Bread.
• Low-Fat Milk or Unsweetened Almond Milk — Use these instead of whole milk to reduce the fat content while maintaining moisture.
• Reduced-Sodium Butter — Opt for a reduced-sodium or unsalted butter to better control the salt level in this savory bread.
• Olive Oil — Replace the butter in the garlic herb topping with extra virgin olive oil for a dairy-free version with a fruity, robust flavor.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking blend to make this recipe suitable for those with gluten sensitivities.
• Nutritional Yeast — Add a tablespoon of nutritional yeast to the dough or topping for a cheesy, umami flavor without dairy.
• Fresh Herbs — While dried rosemary works, using fresh rosemary and fresh minced garlic will provide a more vibrant, potent flavor, allowing you to potentially use less salt.

Serving Suggestions

• Pair this aromatic Rosemary Garlic Pull Apart Bread with a warm bowl of tomato soup or a hearty stew for the ultimate comfort food experience.
• Serve it as a show-stopping appetizer at your next dinner party or holiday gathering; its pull-apart nature makes it perfect for sharing.
• Elevate a simple weeknight pasta dinner by placing this warm, buttery bread in the center of the table for everyone to enjoy.
• For a beautiful brunch spread, serve the bread alongside a frittata or a fresh green salad.
• Transform it into a meal by using the soft pieces to sop up the delicious juices from a roast chicken or braised short ribs.
• Offer small bowls of high-quality olive oil or balsamic vinegar for dipping to complement the garlic and rosemary flavors.

This Rosemary Garlic Pull Apart Bread is incredibly versatile. For a casual meal, serve it directly on a wooden board or in the skillet it was baked in for a rustic, inviting presentation.

Common Mistakes to Avoid

• Mistake: Using cold butter or milk, which inhibits yeast activity and leads to a dense loaf. Fix: Ensure all liquid ingredients are lukewarm (around 110°F/43°C) to create the ideal environment for the yeast to proof.
• Mistake: Not letting the dough rise in a warm enough place, resulting in a slow rise and poor texture. Fix: Place the dough in a lightly oiled bowl, cover it, and let it rest in a warm, draft-free spot until doubled in size.
• Mistake: Rushing the kneading process, which prevents proper gluten development. Fix: Knead the dough by hand or with a mixer until it becomes smooth and elastic, which usually takes about 5-8 minutes.
• Mistake: Adding too much flour while kneading, creating a dry and tough dough. Fix: The dough should be slightly tacky; resist adding extra flour and instead use a light dusting on your hands and work surface.
• Mistake: Using old or inactive yeast, which will cause the bread to fail to rise. Fix: Always proof your yeast in warm water with a pinch of sugar first to ensure it’s foamy and active before adding other ingredients.
• Mistake: Over-baking the Rosemary Garlic Pull Apart Bread, leading to a dry, hard crust. Fix: Bake until golden brown and the internal temperature registers 190–200°F (88–93°C) on an instant-read thermometer.
• Mistake: Not properly greasing the baking pan, which can cause the bread to stick and tear. Fix: Generously butter the bundt pan or loaf pan before arranging the dough pieces to ensure easy release after baking.
• Mistake: Skimping on the garlic and rosemary, resulting in a bland flavor profile. Fix: Use fresh rosemary and freshly minced garlic for the most potent, aromatic infusion in the butter mixture.
• Mistake: Cutting into the bread immediately after baking, which causes it to become gummy. Fix: Let the pull-apart bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool slightly further.

Storing Tips

• Fridge: Store leftover Rosemary Garlic Pull Apart Bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days. The garlic and olive oil are best enjoyed fresh.
• Freezer: For longer storage, wrap the cooled bread securely in plastic wrap and then aluminum foil. Place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: To restore its fresh-from-the-oven quality, reheat individual portions in a 300°F (150°C) oven for about 10 minutes, or until warm. For food safety, ensure the internal temperature reaches 165°F (74°C) if the bread contained cheese or other perishable fillings.

This Rosemary Garlic Pull Apart Bread is best served warm, so reheating is highly recommended for the best texture and flavor experience.

Conclusion

This Rosemary Garlic Pull Apart Bread is an impressive yet approachable recipe that fills your kitchen with an incredible aroma. The soft, buttery layers infused with fresh rosemary and roasted garlic are simply irresistible. I hope you’ll try this recipe and share your results in the comments below. Don’t forget to subscribe for more delicious baking inspiration from Sally’s Baking Addiction!

Rosemary Garlic Pull Apart Bread

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Pin Recipe

A soft, flavorful pull apart bread made with a homemade rosemary and garlic-infused yeasted dough, layered with garlic herb butter and cheese, baked until golden and perfect for sharing.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 1x
• Method: Bread / Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 teaspoons instant yeast (Platinum Yeast from Red Star recommended)
• 1 tablespoon sugar
• 1 cup warm milk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter, softened (for garlic herb butter)
• 2 teaspoons fresh rosemary, finely chopped (for garlic herb butter)
• 1 teaspoon garlic powder (for garlic herb butter)
• 1 cup shredded cheese (optional, for layering)

Instructions

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add melted butter, salt, egg, and half of the flour. Mix until combined.
3. Add remaining flour, rosemary, and garlic powder. Knead dough until smooth and elastic, about 8-10 minutes.
4. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1-1.5 hours.
5. Preheat oven to 350°F (175°C).
6. Divide dough into 12 equal pieces and flatten each into a 4-inch circle.
7. Mix softened butter with rosemary and garlic powder to make garlic herb butter.
8. Spread garlic herb butter on each dough circle, sprinkle with cheese if using, then fold each circle in half.
9. Arrange folded dough pieces upright in a greased 9×5-inch loaf pan.
10. Cover and let rise for 30 minutes until puffy.
11. Bake for 30-35 minutes until golden brown and cooked through.
12. Cool in pan for 10 minutes before removing and serving warm.

Notes

Using instant yeast ensures a reliable rise and fluffy texture. The garlic herb butter can be adjusted to taste, and adding cheese between layers creates a richer flavor. This bread is best served warm and fresh but can be reheated gently.

Nutrition

• Calories: 280
• Sugar: 3
• Sodium: 350
• Fat: 14
• Saturated Fat: 8
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 6
• Cholesterol: 40

FAQs

Can I make Rosemary Garlic Pull Apart Bread ahead of time?

Yes, you can prepare the dough the night before. After the first rise, punch it down, shape it, and place it in the pan. Cover tightly and refrigerate overnight. The next day, let it come to room temperature and complete its final rise before baking.