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Flavorful Rosemary Garlic Pull Apart Bread

Jessica T. Brown
Soft, buttery, and packed with rosemary, garlic, and cheese, this pull-apart bread is a flavorful, interactive loaf perfect for breakfast, brunch, or a savory snack.
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Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Course Breakfast, Brunch, Snack
Cuisine American, European-Inspired
Servings 1 loaf

Equipment

  • 1 Stand Mixer with Dough Hook
  • 1 Medium mixing bowl
  • 1 Large Mixing Bowl
  • 1 Spatula or silicone spoon
  • 1 9×5-inch loaf pan
  • 1 Wire cooling rack

Ingredients
  

Dough:

  • 2 tsp Platinum Yeast
  • 1 tbsp granulated sugar
  • 3/4 cup whole milk
  • 3 tbsp unsalted butter softened
  • 1 large egg
  • 2 1/3 cups all-purpose flour plus extra as needed
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary finely chopped (or 2 tsp dried)

Filling:

  • 5 tbsp unsalted butter extra soft
  • 1 tbsp fresh rosemary finely chopped (or 2 tsp dried)
  • 1 tbsp fresh parsley finely chopped (or 2 tsp dried)
  • 2 garlic cloves minced (or 1/2 tsp garlic powder)
  • 1/4 tsp salt
  • 3/4 cup shredded cheese Parmesan, mozzarella, or cheddar

Optional Topping:

  • 1 tbsp unsalted butter melted
  • Coarse or flaky sea salt for sprinkling

Instructions
 

  • Activate Yeast: In a medium mixing bowl, combine the yeast and sugar.
    Warm the milk to approximately 110°F (43°C) and pour over the yeast mixture, whisking gently to dissolve the sugar and activate the yeast.
    Cover loosely with a kitchen towel and allow it to sit for 5–10 minutes until the mixture is frothy and bubbly.
  • Combine Dough Ingredients: Add softened butter, the egg, flour, salt, garlic powder, and rosemary to the activated yeast mixture.
    Mix on low speed with a stand mixer using the dough hook, or stir with a silicone spoon until the dough comes together and begins pulling away from the bowl sides.
    Add additional flour a tablespoon at a time if dough is too sticky.
  • Knead the Dough: Knead the dough for 5 minutes in a stand mixer or on a lightly floured surface until soft, elastic, and slightly tacky.
    Perform the windowpane test by stretching a small piece of dough thin; it should stretch without tearing.
    If it tears easily, knead a little longer until smooth and pliable.
  • First Rise: Shape the dough into a smooth ball and place in a greased large bowl.
    Cover with plastic wrap or foil and allow it to rise in a warm, draft-free spot until doubled in size, about 60–90 minutes. This first rise develops flavor and ensures a soft, airy interior.
  • Prepare Herb Butter Filling: While dough rises, combine 5 tablespoons soft butter, rosemary, parsley, garlic, and salt in a small bowl.
    Mix thoroughly until fully combined and set aside at room temperature, ready for spreading.
    This mixture will create flavorful layers inside the bread.
  • Shape Dough Pieces: Punch down the risen dough to release excess air, then place on a lightly floured surface.
    Divide dough into 12 equal portions and flatten each into roughly 4-inch circles.
    Spread 1–2 teaspoons of the herb butter onto each piece, then sprinkle with 1 tablespoon of shredded cheese.
  • Assemble Loaf: Fold each dough circle in half and arrange folded pieces, round side up, in a greased 9×5-inch loaf pan.
    Make sure pieces are snug but not squished together, allowing them to rise evenly and “pull apart” beautifully after baking.
  • Second Rise: Cover the loaf pan with plastic wrap or foil and allow dough to rise again in a warm environment until puffy and slightly domed, about 45 minutes.
    Preheat your oven to 350°F (177°C) during the last 15 minutes of rising.
  • Bake the Bread: Place the loaf in the preheated oven on the lower third rack and bake for 50 minutes, until golden brown on top.
    Tent with foil if the crust browns too quickly and allow melted butter to soak into the bread.
  • Finish and Serve: Remove the pan from the oven and place it on a wire cooling rack. Optional: brush melted butter on top and sprinkle with sea salt.
    Let the bread cool for 10 minutes before serving warm, soft, and aromatic pieces that pull apart effortlessly.

Notes

  • Use fresh herbs whenever possible for the brightest flavor; dried herbs can be used in a pinch.
  • Butter should be soft, not melted, to spread easily and create layered pockets in the bread.
  • Make sure milk is warm but not hot (around 110°F/43°C) to activate yeast without killing it.
  • Allow dough to rise in a warm, draft-free spot to ensure a soft, fluffy texture.
  • This bread can be baked a day ahead and reheated to retain freshness and pull-apart texture.
  • Optional: Sprinkle coarse sea salt on top for added crunch and flavor contrast.