Rosemary Garlic Pull Apart Bread (Printable Version)
Soft, herby pull apart loaf with garlic, rosemary, and cheese. Fluffy slices perfect for sharing.
# What You'll Need:
→ Dough
01 -
2 teaspoons instant yeast
02 -
1 tablespoon granulated sugar
03 -
180 ml whole milk, warmed to 43°C
04 -
43 g unsalted butter, softened
05 -
1 large egg
06 -
291 g all-purpose flour, plus additional as needed
07 -
1 teaspoon salt
08 -
1 teaspoon garlic powder
09 -
1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
→ Filling
10 -
71 g unsalted butter, extra soft
11 -
1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
12 -
1 tablespoon fresh parsley, finely chopped (or 2 teaspoons dried parsley)
13 -
2 garlic cloves, minced (or 0.5 teaspoon garlic powder)
14 -
0.25 teaspoon salt
15 -
95 g shredded parmesan, mozzarella, or cheddar cheese
→ Topping (Optional)
16 -
14 g unsalted butter, melted
17 -
Coarse or flaky sea salt, for sprinkling
# Steps to Follow:
01 -
Combine yeast, sugar, and warmed milk in a large bowl or stand mixer. Stir gently, cover, and rest for 5–10 minutes until the mixture is frothy.
02 -
Add softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Mix on low speed for 3 minutes until the dough comes together.
03 -
Knead on medium speed for 5 minutes or by hand until the dough is soft and slightly tacky, adding extra flour as needed. Place in a greased bowl, cover, and allow to rise for 60–90 minutes until doubled in size.
04 -
In a separate bowl, mix extra soft butter, rosemary, parsley, garlic, and salt until homogenous. Set aside.
05 -
Punch down the risen dough and divide into 12 equal portions. Flatten each piece into a 10 cm circle. Spread 1–2 teaspoons of filling on each, sprinkle with approximately 1 tablespoon cheese, then fold each circle in half.
06 -
Arrange the folded dough pieces upright, round side up, in a greased 23 × 13 cm loaf pan.
07 -
Cover the pan and let the dough rise for 45 minutes until puffy.
08 -
Preheat oven to 177°C. Bake for 50 minutes until the loaf is golden brown. If browning too quickly, loosely cover with foil.
09 -
Remove from oven and let bread cool for 10 minutes. Optionally, brush with melted butter and sprinkle with flaky sea salt before serving.
# Additional Notes:
01 -
For best flavor, use fresh herbs when possible. The dough can be made ahead and refrigerated up to 2 days or frozen for 3 months. Ensure the butter for the filling is very soft for easy spreading.