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Rosemary Garlic Pull Apart Bread Recipe

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4.2 from 2 reviews

This Rosemary Garlic Pull Apart Bread is a soft and flavorful yeast bread, infused with fresh herbs and garlic, layered with a cheesy buttery filling, and baked to a golden perfection. Perfect as a savory snack or side, it offers a delicious pull-apart texture that’s ideal for sharing.

Ingredients

Dough

  • 2 teaspoons Platinum Yeast from Red Star
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk, warmed to about 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

  1. Make the dough: In a stand mixer bowl, combine yeast and sugar. Warm the milk to about 110°F (43°C), then pour over the yeast mixture. Whisk gently and cover loosely. Let it sit 5-10 minutes until frothy.
  2. Add remaining dough ingredients: Add butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Mix on low speed until dough forms and pulls away from bowl sides, about 3 minutes. Add more flour if necessary.
  3. Knead the dough: Switch to dough hook or knead by hand on floured surface for 5 minutes until soft but elastic. Use windowpane test to ensure proper kneading.
  4. First rise: Shape dough into a ball, place in greased bowl, cover tightly, and let rise in warm area until doubled, about 60-90 minutes.
  5. Prepare filling: In a bowl, mix soft butter, rosemary, parsley, garlic, and salt until uniform. Cover and set aside at room temperature.
  6. Shape dough pieces: Punch down the risen dough and divide into 12 equal pieces. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of the filling on each and sprinkle 1 Tablespoon cheese.
  7. Assemble bread: Fold circles in half and place fold side down in a greased 9×5-inch loaf pan, lining them side by side.
  8. Second rise: Cover the pan and let the dough rise again in a warm environment until puffy, about 45 minutes.
  9. Preheat oven: Adjust oven rack to lower third and preheat to 350°F (177°C).
  10. Bake the bread: Bake for about 50 minutes until golden brown. Tent with foil if browning too fast. Remove from oven and cool briefly.
  11. Add finishing touches: Brush the top with melted butter and sprinkle with sea salt. Cool 10 minutes in pan before removing to serve warm.
  12. Storage: Store leftover bread 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 soften butter for the filling to allow easy spreading.
  • Adjust flour quantity to keep dough soft and slightly tacky, do not add too much flour.
  • If bread browns too fast in oven, cover loosely with foil to prevent burning.
  • Reheating bread in oven restores crispness and softness; microwaving is quicker but may reduce crust crispiness.
  • Fresh herbs enhance flavor, but dried herbs work as substitutes.

Find it online: https://dishcooks.com/rosemary-garlic-pull-apart-bread-recipe/