Introduction

What if the secret to the most flavorful pull-apart bread isn’t a complex technique, but the quality of just two simple ingredients? This Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction proves that exceptional flavor comes from using fresh rosemary and real garlic, not dried herbs or powder.

The recipe creates a soft, buttery loaf where each piece is infused with aromatic garlic and earthy rosemary. It’s designed to be surprisingly simple to assemble, making it an impressive centerpiece for any meal. You’ll find that this Rosemary Garlic Pull Apart Bread is as fun to make as it is to eat, with layers that peel apart effortlessly.

Ingredients

This recipe for Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction uses simple ingredients to create an aromatic, cheesy, and buttery loaf that is incredibly soft and perfect for tearing and sharing.

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

Timing

Context: This Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is about 20% faster than many similar recipes, thanks to a streamlined shaping method that skips complicated braiding or rolling.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Begin by warming the milk to about 110°F (43°C); it should feel warm but not hot to the touch. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, and a portion of the flour. Allow this mixture to sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.

Add the remaining flour, melted butter, egg, and salt to the bowl. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for about 5-6 minutes. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.

Step 2 — First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Turn the dough over to coat it lightly in oil. Cover the bowl tightly 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 can vary based on the temperature of your kitchen. To test, gently press two fingers into the dough; if the indentations remain, the rise is complete.

Step 3 — Make the Garlic Herb Butter

While the dough is rising, prepare the flavorful filling. In a small saucepan over low heat, melt the butter. Stir in the finely minced garlic and chopped fresh rosemary. Cook for just 1 minute until fragrant, being careful not to burn the garlic.

Remove the pan from the heat and let the mixture cool slightly. This infused butter will be brushed between the layers of dough, creating the signature pull-apart effect and rich flavor of this Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction.

Step 4 — Shape the Bread

Once the dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll the dough out into a large rectangle, about 12×20 inches in size. Use a pizza cutter or sharp knife to cut the rectangle into roughly 5-6 equal strips, then stack the strips and cut them into squares.

Dip each square of dough into the prepared garlic rosemary butter, ensuring all sides are coated. This step is key for maximum flavor and ensuring the pieces separate easily after baking.

Step 5 — Assemble in the Pan

Generously grease a standard 9×5-inch loaf pan with butter or non-stick spray. Arrange the butter-coated dough squares upright in the pan, stacking them loosely on their sides. They should fit snugly but don’t worry about perfect alignment.

Pour any remaining garlic herb butter over the top of the assembled dough. This ensures every nook and cranny is infused with flavor and helps the top brown beautifully.

Step 6 — Second Rise

Cover the loaf pan with plastic wrap or a towel and let the dough rise again in a warm place. This second rise is shorter, typically 30-60 minutes, until the dough pieces have puffed up and look soft.

The dough should nearly reach the top of the pan. Meanwhile, preheat your oven to 350°F (177°C) so it’s fully heated when the bread is ready to bake.

Step 7 — Bake to Golden Perfection

Place the loaf pan on the center rack of the preheated oven. Bake for 30-35 minutes. The bread is done when the top is a deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer.

If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10 minutes of baking. The heavenly aroma of baking rosemary and garlic will fill your kitchen.

Step 8 — Cool and Serve

Remove the pan from the oven and let the bread cool in the pan for only 5-10 minutes. Then, carefully run a knife around the edges and invert the loaf onto a wire rack. Invert it again so it’s right-side-up.

Let it cool for another 10-15 minutes before serving. This brief cooling period allows the structure to set, making it easier to pull apart while still being wonderfully warm. Serve this irresistible Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction immediately.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This delicious Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is wonderfully adaptable. Here are some simple ingredient swaps to suit different dietary needs and preferences.

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat flour to add fiber and a nuttier flavor to the bread.
• Low-Fat Milk or Unsweetened Almond Milk — Use a lower-fat dairy milk or a plain, unsweetened plant-based milk to reduce the overall fat content while keeping the dough tender.
• Reduced-Sodium Butter — Opt for a reduced-sodium butter or a whipped butter alternative to lower the salt content in the garlic butter filling.
• Olive Oil — Replace the butter in the filling with extra virgin olive oil for a dairy-free version with a fruity, robust flavor that pairs beautifully with rosemary and garlic.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking blend to make this Rosemary Garlic Pull Apart Bread suitable for those with gluten sensitivities.
• Fresh Garlic and Herbs — Increase the amount of fresh garlic and rosemary for more intense flavor if you are reducing the butter or salt.
• Nutritional Yeast — For a cheesy flavor without dairy, add a sprinkle of nutritional yeast to the garlic butter mixture.

Serving Suggestions

• Pair this aromatic Rosemary Garlic Pull Apart Bread with a hearty bowl of tomato soup or a fresh garden salad for a comforting lunch.
• Serve it warm as an impressive starter for a dinner party, allowing guests to pull apart the soft, buttery layers themselves.
• This bread is a perfect companion to a cheese or charcuterie board, adding a warm, savory element to the spread.
• Enjoy it alongside pasta dishes like spaghetti carbonara or a rich lasagna to soak up every last bit of sauce.
• For a casual gathering, set out the Rosemary Garlic Pull Apart Bread with a small bowl of high-quality olive oil and balsamic vinegar for dipping.
• Transform leftovers by toasting slices the next day and serving them with scrambled eggs for a delicious breakfast.

No matter how you serve it, this pull apart bread from Sally’s Baking Addiction is sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using cold or old yeast that fails to activate. Fix: Always proof yeast in warm liquid (105-115°F) to ensure it’s alive and bubbly before mixing.
• Mistake: Over-measuring flour, leading to a dense, dry loaf. Fix: Spoon and level flour into your measuring cup instead of scooping directly from the bag.
• Mistake: Rushing the first rise, which prevents proper flavor development. 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 brush of the rosemary garlic butter between the dough layers.
• Mistake: Baking in a cold oven, resulting in poor oven spring. Fix: Always preheat your oven fully for at least 20-30 minutes before baking.
• Mistake: Not letting the baked bread rest before pulling it apart. Fix: Allow the loaf to cool in the pan for 10-15 minutes to let the structure set.
• Mistake: Using dried rosemary instead of fresh, which can be woody and less aromatic. Fix: Finely chop fresh rosemary leaves for the best flavor and texture.
• Mistake: Overbaking the bread, causing the edges to become hard and dry. Fix: Start checking for doneness a few minutes early; the top should be golden brown.

Storing Tips

• Fridge: Store leftover Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction in an airtight container or tightly wrapped in plastic for up to 3 days.
• Freezer: Wrap the cooled bread tightly in plastic wrap and then aluminum foil before placing it in a freezer bag. It can be frozen for up to 3 months.
• Reheat: For best results, reheat slices in a 300°F (150°C) oven until warm throughout. Ensure the internal temperature reaches 165°F (74°C) for food safety.

This Rosemary Garlic Pull Apart Bread is best enjoyed fresh, but these methods will help preserve its texture and flavor.

Conclusion

This Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is an impressive yet approachable recipe that delivers incredible flavor and a fun, interactive eating experience. The combination of fresh rosemary and roasted garlic is simply irresistible.

I hope you give this recipe a try! If you do, please leave a comment with your review. For more delicious baking ideas, be sure to subscribe for updates.

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 and flaky bread perfect for sharing.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 1x
• Method: Bread / Side
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. In a large bowl, combine yeast, sugar, and warm milk. Let sit for 5 minutes until foamy.
2. Add melted butter, salt, egg, flour, dried rosemary, and garlic powder to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
5. Punch down the dough and divide it into 12 equal pieces.
6. Flatten each piece into a 4-inch circle (no need to be perfect).
7. Mix softened butter, minced garlic, and chopped fresh rosemary to make garlic herb butter.
8. Spread garlic herb butter on each dough circle, then sprinkle with shredded mozzarella cheese.
9. Fold each circle in half and arrange upright in a greased 9×5-inch loaf pan, packing them close together.
10. Cover the pan and let the dough rise again for about 30-45 minutes until puffy.
11. Preheat oven to 350°F (175°C).
12. Bake the bread for 30-35 minutes until golden brown and cooked through.
13. Remove from oven and let cool slightly before pulling apart and serving.

Notes

Using Platinum Yeast from Red Star ensures a strong rise and excellent texture. The bread can be made a day ahead and reheated gently. For best flavor, use fresh rosemary and freshly minced garlic in the herb butter.

Nutrition

• Calories: 220
• Sugar: 2g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• 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 adding the rosemary garlic butter filling.

What is the best way to get the garlic butter between the layers?

After rolling the dough into a rectangle, brush the entire surface with the melted rosemary garlic butter. Use a pizza cutter or sharp knife to cut the dough into small squares, then stack them loosely in your pan. This method ensures every piece is infused with flavor.