Rosemary Garlic Pull Apart Bread

Rosemary Garlic Pull Apart Bread brings together fragrant herbs and golden cheese in a tender, buttery loaf. Perfect for sharing at the table, each piece tears away for a bite full of fresh rosemary, savory garlic, and creamy parmesan. I love the ritual of assembling this bread and the aroma that fills the kitchen as it bakes.

I first made this as a cold weather comfort bake and my family went wild for it. Now I make an extra loaf to freeze because it never lasts long.

Ingredients

• Platinum Yeast from Red Star: two teaspoons this gives a strong reliable rise choose fresh packets
• Granulated sugar: one tablespoon helps activate the yeast and encourages browning use fine white sugar
• Whole milk: three fourths cup warmed to just above body temperature makes the dough rich and tender use good quality dairy
• Unsalted butter: for dough and filling very soft and fresh for best flavor
• Large egg: adds richness and structure choose eggs with bright yellow yolks
• All purpose flour: use a high quality brand for a softer crumb
• Salt: both in dough and filling keeps the bread from tasting flat use sea salt if possible
• Garlic powder and fresh garlic: for bold true garlic flavor
• Fresh rosemary: the defining herb go for bright green stalks or substitute dried rosemary in a pinch
• Fresh parsley: in the filling adds color and freshness use crisp vibrant leaves
• Shredded parmesan mozzarella or cheddar: pick fresh cheese for superior melting

Step-by-Step Instructions

Proof the Yeast:

Combine yeast sugar and warm milk in your bowl Stir gently and set aside covered for five to ten minutes You want a creamy froth on top for best rise

Mix Dough Ingredients:

Add the butter egg flour salt garlic powder and rosemary Mix on low speed for several minutes You want every bit of flour incorporated and the dough beginning to sketch away from the bowl sides

Knead the Dough:

Knead for about five minutes in the mixer or by hand Sprinkle in a teaspoon of flour at a time if the dough is very sticky It should feel soft and slightly tacky but not cling to your hands

First Rise:

Transfer the dough to a greased bowl Cover Well Let it sit somewhere slightly warm for sixty to ninety minutes Watch for it to double in size with a smooth puffed look

Make the Filling:

Mix the soft butter rosemary parsley garlic and salt in a bowl You want a spreadable aromatic paste

Shape and Fill the Bread:

Punch down the risen dough Divide into twelve equal balls Flatten each into a four inch circle Spread a spoonful of filling on each then top with a pile of shredded cheese Fold each in half and arrange upright in a greased nine by five inch loaf pan

Second Rise:

Cover the pan and let the bread rise again for about forty five minutes You will see the filled pieces swell together until snug

Bake the Loaf:

Heat your oven to three hundred fifty degrees Fahrenheit Bake the loaf for fifty minutes Pull it when golden across the top and the bread sounds hollow when tapped Lay foil over it part way through if the top browns too rapidly

Finish and Serve:

Let cool in the pan for ten minutes Optionally brush with more melted butter and sprinkle with flaky sea salt for a pro touch

Pin

My favorite part about this bread is folding the creamy herbed filling into each circle and watching the loaf come together. One snowy Thanksgiving my niece and I shaped every piece together and she still asks for the recipe.

Storage Tips

This bread keeps soft on the counter in a sealed bag for three days. For longer storage freeze the whole loaf wrapped tightly and rewarm at three hundred degrees Fahrenheit until heated through. Reheat individual pieces in your toaster oven for a quick snack.

Ingredient Substitutions

You can use instant yeast in place of active dry with no change to the process. If you do not have fresh herbs dried rosemary and parsley work too just use a bit less. Try mozzarella or cheddar for a fun cheesy twist and plant milk as a dairy substitute if needed.

Serving Suggestions

Pair this bread with roasted chicken creamy soups or classic tomato pasta. I love stacking it along a holiday cheese board or packing it into a picnic basket sliced and wrapped in parchment.

Cultural and Historical Context

Pull apart breads have roots in both European and American baking traditions. They became popular for their shareable format and pretty presentation perfect for family style feasts. The rosemary and cheese bring Mediterranean inspiration to this American kitchen favorite.

Recipe Questions & Answers

→ Can I use dried rosemary instead of fresh?

Yes, dried rosemary works well. Use two teaspoons in place of each tablespoon of fresh rosemary for similar flavor.

→ What type of cheese is best for the filling?

Parmesan, mozzarella, or cheddar can all be used. Parmesan adds a sharp, salty touch, while mozzarella and cheddar create a meltier, gooey texture.

→ How do I store leftovers?

Wrap the bread tightly and keep at room temperature for up to two days. For longer storage, refrigerate or freeze individual slices.

→ Can the dough be made ahead of time?

Yes, you can refrigerate the dough for up to two days or freeze it for up to three months before assembling and baking.

→ What makes the bread pull apart easily?

The individual rounds of dough are layered with butter, herbs, and cheese, ensuring a soft, tender crumb that separates naturally after baking.

→ How can I ensure the bread is fluffy and not dense?

Allow enough time for both rises so the dough doubles in size, and use flour only as needed to maintain a slightly tacky texture.