Introduction

What if the secret to the most irresistible, shareable bread isn’t a complex technique, but a simple, brilliant design? This recipe for Rosemary Garlic Pull Apart Bread proves that a clever method can yield spectacular results, turning basic ingredients into a golden, fragrant masterpiece.

The beauty of this Rosemary Garlic Pull Apart Bread lies in its interactive nature. Each soft, buttery piece is infused with fresh rosemary and roasted garlic, designed to be torn apart by hand. It’s the perfect centerpiece for any gathering, guaranteed to disappear faster than you can bake it.

Ingredients

This Rosemary Garlic Pull Apart Bread combines the warm, savory aroma of garlic and rosemary with a soft, cheesy interior. You’ll need the following ingredients to create this irresistible, shareable loaf.

• 2 teaspoons instant yeast
• 2 teaspoons sugar
• 1 cup warm milk (110°F/43°C)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter, softened (for garlic herb butter)
• 2 teaspoons garlic powder (for garlic herb butter)
• 1 tablespoon dried rosemary (for garlic herb butter)
• 1 cup shredded mozzarella cheese

Timing

Context: This recipe for Rosemary Garlic Pull Apart Bread is about 20% faster than similar recipes, thanks to a simplified dough preparation method.

Step-by-Step Instructions

Step 1 — Prepare the Dough

In the bowl of a stand mixer fitted with a dough hook, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This indicates the yeast is active.

Add flour, salt, melted butter, and one egg. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5–6 minutes until the dough is smooth and elastic.

Step 2 — First Rise

Place the dough in a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm, draft-free place for 1–2 hours, or until it has doubled in size. The time will vary depending on the temperature of your kitchen.

Step 3 — Make the Garlic Butter Filling

While the dough rises, prepare the flavorful filling. Melt the butter and stir in finely minced fresh garlic, chopped fresh rosemary, and a pinch of salt.

For the best flavor, use fresh rosemary and real butter. Let this mixture sit so the flavors can meld together while you work with the dough.

Step 4 — Shape the Pull Apart Bread

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×20 inches in size.

Brush the entire surface with the prepared rosemary garlic butter. Use a pizza cutter or sharp knife to cut the dough into roughly 2-inch squares.

Step 5 — Assemble in the Pan

Stack the squares of dough loosely into a greased 9×5-inch loaf pan. Don’t pack them in too tightly; they need space to expand during the second rise and baking.

Drizzle any remaining garlic butter over the top of the stacked dough. This ensures every layer is infused with flavor.

Step 6 — Second Rise

Cover the pan with plastic wrap or a kitchen towel and let the dough rise again until puffy, about 30–60 minutes. It should nearly reach the top of the loaf pan.

Preheat your oven to 350°F (177°C) during the last 15 minutes of the rising time so it’s fully heated when the bread is ready to bake.

Step 7 — Bake to Golden Perfection

Bake the Rosemary Garlic Pull Apart Bread for 30–35 minutes. The top will be a deep golden brown, and the internal temperature should read at least 190°F (88°C) when tested with an instant-read thermometer.

If the top is browning too quickly, loosely tent it with aluminum foil for the last 10 minutes of baking.

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, and then turn it right-side-up.

This bread is best served warm. The pieces will pull apart easily, revealing the soft, buttery, and aromatic layers inside.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add fiber and a nutty flavor to your Rosemary Garlic Pull Apart Bread.
• Low-Fat Milk — Use low-fat or skim milk instead of whole milk to reduce the overall fat content while maintaining moisture.
• Dairy-Free Butter — For a dairy-free version, use a plant-based butter alternative in the garlic butter filling.
• Gluten-Free Flour Blend — Replace the all-purpose flour with a 1:1 gluten-free baking blend to make this bread celiac-friendly.
• Reduced-Sodium Butter — Opt for unsalted or reduced-sodium butter and herbs to create a lower-sodium Rosemary Garlic Pull Apart Bread.
• Olive Oil — Substitute some or all of the butter with extra virgin olive oil for a heart-healthy fat with a fruity, robust note.
• Nutritional Yeast — Add a tablespoon of nutritional yeast to the dough for a cheesy, savory flavor boost without dairy.

Serving Suggestions

• Serve this warm Rosemary Garlic Pull Apart Bread alongside a cozy bowl of tomato soup or a fresh garden salad for a comforting meal.
• It makes a fantastic appetizer for a dinner party or holiday gathering; let guests pull apart the soft, fragrant bread themselves.
• Pair it with a charcuterie board, as the savory garlic and rosemary flavors complement cured meats and cheeses beautifully.
• For a hearty brunch, serve the bread with scrambled eggs or a frittata.
• Transform leftovers by toasting slices and serving them with a soft-boiled egg for dipping.
• Present the Rosemary Garlic Pull Apart Bread on a wooden board or in a rustic basket to enhance its homemade, shareable appeal.

No matter how you serve it, this aromatic bread is best enjoyed warm to maximize its soft, fluffy texture and rich flavor.

Common Mistakes to Avoid

• Mistake: Using cold or old yeast, which can lead to poor rising. Fix: Always proof yeast in warm liquid (105–115°F) to ensure it’s active and bubbly before mixing.
• Mistake: Over-measuring flour, creating a dense, dry dough. Fix: Spoon flour into the measuring cup and level it off; better yet, use a kitchen scale for accuracy.
• Mistake: Rushing the first rise, resulting in underdeveloped flavor. Fix: Let the dough double in size in a warm, draft-free spot; this can take 1–2 hours.
• Mistake: Spreading garlic butter too thickly, making the bread greasy. Fix: Use a light, even layer of butter between the dough layers to achieve a flaky, not soggy, texture.
• Mistake: Baking in a cold oven, which prevents a good initial spring. Fix: Always preheat your oven fully; an oven thermometer can verify the correct temperature.
• Mistake: Not letting the shaped bread proof a second time, leading to a tight crumb. Fix: Allow the assembled Rosemary Garlic Pull Apart Bread to rise again until puffy before baking.
• Mistake: Using dried rosemary instead of fresh, which can be woody and lack aroma. Fix: Fresh rosemary is essential for the best flavor; finely chop it to distribute evenly.
• Mistake: Underbaking the loaf, leaving a gummy interior. Fix: Bake until deeply golden brown and an instant-read thermometer inserted into the center reads 190°F.
• Mistake: Tearing the bread apart while it’s still hot, causing it to break unevenly. Fix: Let the baked pull apart bread cool in the pan for 10–15 minutes before gently pulling apart the layers.

Storing Tips

• Fridge: Store the cooled Rosemary Garlic Pull Apart Bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
• Freezer: Wrap the bread tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag. Freeze for up to 3 months.
• Reheat: For best results, reheat individual slices or the entire loaf, wrapped in foil, in a 350°F (175°C) oven until warm throughout. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

The garlic butter can cause the bread to become soggy over time, so it’s best enjoyed fresh or reheated until crisp.

Conclusion

This irresistible Rosemary Garlic Pull Apart Bread is the ultimate savory side dish, perfect for sharing. With its soft, fluffy layers infused with aromatic herbs and garlic, it’s sure to be a hit. We hope you love it! Please try the recipe, leave a comment with your review, and subscribe for more delicious baking inspiration.

Rosemary Garlic Pull Apart Bread

Print Recipe

Pin Recipe

This rosemary garlic pull apart bread is shaped and assembled with butter, garlic, cheese, and herbs. Baked until golden brown and served pull-apart style, it is a flavorful, flaky bread perfect for sharing.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 1x
• Method: Bread / Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 teaspoons instant yeast
• 2 teaspoons sugar
• 1 cup warm milk (110°F/43°C)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter, softened (for garlic herb butter)
• 2 teaspoons garlic powder (for garlic herb butter)
• 1 tablespoon dried rosemary (for garlic herb butter)
• 1 cup shredded mozzarella cheese

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and warm milk. Let rest for 5 minutes until foamy.
2. Add melted butter, salt, egg, dried rosemary, garlic powder, and flour. Mix on low speed until dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
4. Preheat oven to 350°F (177°C).
5. Divide dough into 12 equal pieces. Flatten each piece into a 4-inch circle.
6. Mix softened butter with garlic powder and dried rosemary to make garlic herb butter.
7. Spread garlic herb butter on each dough circle, sprinkle with shredded mozzarella cheese, then fold each circle in half.
8. Arrange the folded dough pieces upright in a greased 9×5-inch loaf pan, packing them close together.
9. Cover and let rise for 30 minutes until puffy.
10. Bake for 30-35 minutes until golden brown and cooked through.
11. Remove from oven and let cool slightly before pulling apart and serving.

Notes

Using instant yeast ensures a reliable rise and fluffy texture. The garlic herb butter can be adjusted to taste, and mozzarella adds a melty, cheesy layer. This bread is best served warm and fresh but can be reheated gently.

Nutrition

• Calories: 220
• Sugar: 2g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg

FAQs

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

Yes, you can prepare the dough in advance. After the first rise, punch it down, place it in a greased bowl, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 1 hour before shaping and baking your Rosemary Garlic Pull Apart Bread.

What is the best way to reheat leftover pull apart bread?

For the best texture, reheat leftovers in a 300°F (150°C) oven for 5-10 minutes until warm. This method helps restore the crust’s crispness. Avoid the microwave, as it can make the bread soggy.