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Rosemary Garlic Pull Apart Bread

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.

Ingredients

Scale
  • 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

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