Introduction

Think you need to be a master baker to create an impressive, aromatic loaf? The truth is, this Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is surprisingly achievable, designed for bakers of all levels to build confidence and wow a crowd.

The recipe yields a soft, buttery loaf infused with fresh rosemary and roasted garlic, creating a savory flavor profile that is both comforting and sophisticated. Its unique pull-apart structure makes it perfect for sharing, turning any meal into a special occasion.

Following Sally’s clear, step-by-step instructions ensures a golden, fragrant result every time. This Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is more than a recipe; it’s a gateway to mastering yeast breads with incredible, guaranteed results.

Ingredients

This Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction combines the warm, aromatic scent of rosemary with rich, melted garlic butter and gooey cheese, creating an irresistible homemade bread.

• 2 teaspoons instant yeast
• 2 teaspoons sugar
• 1 cup warm milk
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 6 tablespoons unsalted butter, melted (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 (or cheddar/parmesan)

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes

Context: This recipe for Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is about 20% faster than similar recipes, thanks to a simplified shaping method.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Begin by activating the yeast. Warm the milk to about 110°F (43°C)—it should feel warm but not hot to the touch. Combine it with a bit of sugar and the yeast in the bowl of a stand mixer, then let it sit for 5-10 minutes until foamy.

Add the flour, remaining sugar, salt, egg, and softened butter to the bowl. Using the dough hook attachment, mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic.

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 in oil, then 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 will vary depending on the temperature of your kitchen. The dough is ready when you can gently poke it with a floured finger and the indentation remains.

Step 3 — Make the Garlic Butter Filling

While the dough is rising, prepare the flavorful filling. Melt the butter and allow it to cool slightly. Finely mince the fresh garlic and chop the fresh rosemary.

Combine the melted butter, minced garlic, chopped rosemary, and a pinch of salt in a small bowl. Stir everything together until well combined. This aromatic butter is what will give the pull-apart bread its incredible flavor.

Step 4 — Shape the Dough

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 pastry brush to generously spread the rosemary garlic butter mixture evenly over the entire surface of the dough rectangle. Using a pizza cutter or sharp knife, cut the dough vertically into 6 equal strips.

Step 5 — Stack and Cut the Dough

Carefully stack the 6 buttered strips of dough on top of one another. This creates the layers that will allow the bread to be pulled apart after baking.

Once stacked, cut the pile of dough strips into 6 equal squares. You will end up with 36 small, layered squares of dough, each coated in the garlic butter mixture.

Step 6 — Second Rise and Preheat

Grease a 9×5-inch loaf pan. Arrange the dough squares standing up on their edges in the prepared pan, placing them randomly to fit snugly. They should look like a jumbled pile.

Cover the pan loosely with plastic wrap and let the dough rise again in a warm place for about 30-45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (177°C).

Step 7 — Bake to Golden Perfection

Once the dough has risen, place the loaf pan in 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 at least 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.

Step 8 — Cool and Serve

Remove the pan from the oven and let the Rosemary Garlic Pull Apart Bread cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack, and then turn it right-side-up to continue cooling.

This bread is best served warm. The layers will easily pull apart for serving. Enjoy it fresh from the oven for the most incredible flavor and texture.

Nutritional Information

Calories	275
Protein	6g
Carbohydrates	37g
Fat	11g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat flour 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 without sacrificing the bread’s tender texture.
• Olive Oil — Replace the butter in the dough and garlic butter filling with extra virgin olive oil for a heart-healthy fat option and a more robust flavor.
• Reduced-Sodium Butter — Opt for a reduced-sodium butter or unsalted butter to better control the salt level, perfect for a low-sodium diet.
• Dairy-Free Butter & Milk — Use plant-based butter and unsweetened almond or oat milk to create a delicious dairy-free version of this recipe.
• Gluten-Free Flour Blend — Substitute the all-purpose flour with a 1:1 gluten-free baking blend to make this bread suitable for those with gluten sensitivities.
• Fresh Herbs — While dried rosemary works, using fresh rosemary and fresh minced garlic will provide a more vibrant, potent flavor.
• Low-Carb Alternative — For a lower-carb option, consider using a fathead dough base and adjusting the garlic and rosemary infusion to suit the different texture.

Serving Suggestions

• Pair this aromatic Rosemary Garlic Pull Apart Bread with a warm bowl of creamy tomato soup for a comforting lunch.
• Serve it as an impressive starter at a dinner party alongside a dish of high-quality olive oil and balsamic vinegar for dipping.
• Transform it into a casual meal by pairing it with a hearty salad, such as a classic Caesar or a robust kale salad.
• This bread is perfect for holiday gatherings; its festive flavor complements a roast chicken or a holiday ham beautifully.
• For a simple, elegant presentation, place the warm loaf on a wooden board or in a rustic basket lined with a cloth napkin.
• Turn leftovers into next-level croutons for salads or a savory bread pudding for a delicious next-day breakfast.

No matter how you serve it, this Rosemary Garlic Pull Apart Bread from Sally’s Baking Addiction is sure to be the star of the table.

Common Mistakes to Avoid

• Mistake: Using cold or expired yeast, which prevents the dough from rising properly. Fix: Always proof yeast in warm liquid (105-115°F) to ensure it’s active before mixing.
• Mistake: Rushing the first rise, resulting in a dense, heavy loaf. Fix: Let the dough rise in a warm, draft-free spot until truly doubled in size, which can take 1-2 hours.
• Mistake: Adding too much flour while kneading, making the bread tough. Fix: The dough should be slightly tacky; resist adding extra flour beyond what the recipe specifies.
• Mistake: Over-browning the garlic butter topping before the bread is baked through. Fix: Use fresh, minced garlic and brush it on just before baking to prevent it from burning.
• Mistake: Not letting the baked bread rest before pulling it apart, causing it to tear. Fix: Allow the Rosemary Garlic Pull Apart Bread to cool in the pan for 10-15 minutes to set the structure.
• Mistake: Skimping on the butter and herb layers between the dough pieces. Fix: Generously coat each piece to ensure every bite is infused with flavor and the layers separate easily.
• Mistake: Baking in a cold or improperly preheated oven, leading to uneven cooking. Fix: Always preheat your oven fully and use an oven thermometer to verify the correct temperature.
• Mistake: Using dried rosemary instead of fresh, which can be woody and less aromatic. Fix: Fresh rosemary is essential for the best flavor; finely chop it to distribute evenly.

Storing Tips

• Fridge: Store leftover Rosemary Garlic Pull Apart Bread in an airtight container or tightly wrapped in plastic for up to 3 days. The refrigerator will dry it out, so reheating is essential.
• Freezer: For longer storage, wrap the cooled bread tightly in plastic wrap and then aluminum foil before placing it in a freezer bag. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: To restore its fresh-baked texture, reheat slices or the entire loaf in a 300°F (150°C) oven until warm throughout. For food safety, ensure the internal temperature reaches at least 165°F (74°C).

Following these steps for your Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction will help you enjoy it for days to come.

Conclusion

This Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is an impressive yet approachable recipe perfect for sharing. With its soft, fluffy texture and aromatic garlic rosemary butter, it’s sure to become a favorite. I hope you try the recipe! Please leave a comment with your results and consider subscribing for more delicious baking ideas.

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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 an hour before shaping and adding the rosemary garlic butter filling for the second rise.

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 of your Rosemary Garlic Pull Apart Bread from Sallys Baking Addiction is infused with flavor.

My bread isn’t pulling apart easily. What did I do wrong?

This usually happens if the squares are packed too tightly in the pan or if the bread is slightly underbaked. Ensure you stack the squares loosely to create natural separation points. Also, bake until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190°F (88°C).