Description
This Rosemary Garlic Pull Apart Bread is a flavorful, soft, and buttery loaf infused with fresh herbs, garlic, and cheese. Perfect as a savory side or snack, this bread features layers of rosemary and garlic butter nestled between tender dough pieces that are baked to golden perfection and topped with melted butter and sea salt.
Ingredients
Dough
- 2 teaspoons Platinum Yeast from Red Star
- 1 Tablespoon granulated sugar
- 3/4 cup (180ml) whole milk, warmed to 110°F (43°C)
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
Filling
- 5 Tablespoons (71g) unsalted butter, extra soft
- 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
- 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
- 2 garlic cloves, minced or 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
Topping
- 1 Tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
- Activate yeast: Place yeast and sugar in a stand mixer bowl or large mixing bowl. Warm milk to about 110°F (43°C) and pour over yeast mixture. Whisk gently and cover loosely with a towel. Let sit 5-10 minutes until frothy.
- Mix dough: Add softened butter, egg, flour, salt, garlic powder, and rosemary to yeast mixture. Beat on low speed until dough comes together and pulls away from bowl sides, around 3 minutes. Add extra flour by tablespoon if dough is too sticky.
- Knead dough: Using dough hook or by hand on lightly floured surface, knead dough for 5 minutes until soft and slightly tacky, passing the windowpane test.
- 1st rise: Shape dough into a ball and place in a greased bowl. Cover with plastic wrap or foil and let rise in a warm spot until doubled in size, about 60-90 minutes.
- Prepare filling: In a medium bowl, mix soft butter, rosemary, parsley, minced garlic, and salt until well combined. Keep at room temperature until ready to use.
- Divide dough: Punch down risen dough, place on floured surface, and divide into 12 equal pieces. Flatten each into a 4-inch circle with lightly floured hands.
- Fill dough pieces: Spread 1-2 teaspoons of the butter herb filling onto each dough circle. Sprinkle 1 tablespoon of shredded cheese on top. Fold circles in half and arrange in a greased 9×5-inch loaf pan, rounded side up.
- 2nd rise: Cover pan with plastic wrap or foil and let dough rise again in a warm place until puffy, about 45 minutes.
- Preheat oven: Place rack in lower third of oven and preheat to 350°F (177°C).
- Bake bread: Bake loaf for about 50 minutes until golden brown. Tent with foil if top browns too fast. Expect melted butter around edges.
- Finish and cool: Remove from oven and cool 10 minutes in pan. Brush with melted butter and sprinkle with sea salt. Remove from pan and serve warm.
- Storage: Store leftovers at room temperature up to 2 days or refrigerate up to 1 week. Reheat in 300°F (149°C) oven for 10-15 minutes or microwave to soften.
Notes
- Use room temperature butter for the filling to spread easily.
- You can substitute dried herbs if fresh are unavailable; use half the quantity.
- Do not over-flour the dough; keep it soft and slightly tacky for best texture.
- If bread crust browns too quickly, tent with foil while baking.
- For best rising, use a warm, draft-free spot or the warm oven trick (turn oven to 200°F for 1-2 minutes, then turn off before placing dough inside).
- Cheese options vary; parmesan adds sharpness, mozzarella brings meltiness, cheddar offers bold flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
