EASY ROSEMARY GARLIC PULL-APART BREAD
Soft, homestyle yeasted bread infused with fresh rosemary and minced garlic, layered with salted herb butter and parmesan cheese, and baked pull-apart style in a loaf pan!
Servings: 12 slices
Calories: 223kcal
Cost: $4
Equipment
Ingredients
Garlic & Herb Dough
- ¾ cup whole milk warmed to 100∘F–110∘F
- 1 tablespoon granulated sugar
- 2 teaspoons active dry yeast or 1 packet instant yeast
- 1 tablespoon olive oil or avocado oil
- 3 tablespoons salted butter melted and cooled slightly
- 1 large egg room temperature
- 2 to 2⅓ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 cloves fresh garlic finely minced
- 1 tablespoon fresh rosemary finely chopped
Herb & Cheese Filling
- 5 tablespoons salted butter extra soft, room temperature
- 1 tablespoon dried parsley
- 1 tablespoon fresh rosemary finely chopped
- 2 cloves fresh garlic finely minced
- ¼ teaspoon salt
- ¾ cup shredded parmesan cheese (or mozzarella)
Optional Topping
- 1 tablespoon salted butter melted
- 1 clove minced garlic
- ¼ teaspoon rosemary
- ¼ teaspoon parmesan cheese
- ¼ teaspoon Coarse flaky sea salt for sprinkling
Instructions
- Make Dough: Whisk warm milk, sugar, and yeast in a mixer bowl; let sit 5 minutes until frothy. Add melted butter,olive oil, egg, 2 cups flour, salt, garlic powder, minced garlic, and fresh rosemary. Knead with a dough hook for 3–5 minutes until smooth, adding remaining flour if sticky.
- Rise 30 Mins: Transfer dough to a greased bowl, cover with a kitchen towel, and let rise in a warm spot for ~30 minutes until doubled in size. Meanwhile, mix extra-soft butter, dried parsley, fresh rosemary, minced garlic, and salt in a bowl.
- Assemble: Punch down dough and divide into 12 equal balls. Flatten each into a 4-inch round. Spread 1 tablespoon garlic-herb butter over each circle and top with parmesan cheese. Fold rounds in half (like a taco) and arrange upright in a greased 9x5-inch loaf pan.
- Rise & Bake: Cover loosely and let puff up for 15–20 minutes while preheating oven to 350°F. Bake for 40 to 45 minutes until golden brown (tent with foil if top browns too fast). Brush warm loaf with melted butter, sprinkle with flaky salt, cool 10 minutes, and serve warm!
- Make the Garlic Butter Topping & Serve: Melt the salted butter in a small saucepan over low heat. Stir in the minced garlic, rosemary, and parmesan cheese until fragrant, about 30–60 seconds. Pour the warm garlic butter over the freshly baked loaf, sprinkle with flaky sea salt, and serve immediately while the bread is warm, soft, and buttery!
Notes
- Oil Addition: The tablespoon of olive oil keeps the dough ultra-soft and prevents leftovers from drying out quickly.
- Cheese Selection: Parmesan keeps the loaf crisp and savory without leaking grease, but mozzarella can be substituted for an extra-stretchy cheese pull.
Nutrition
Calories: 223kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 424mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
