Description
This Rosemary Garlic Pull Apart Bread is a flavorful, soft loaf infused with fresh herbs, garlic, and cheese. Perfect for sharing, it features layers of buttery rosemary-garlic filling baked to golden perfection. Ideal as a savory snack or side, this bread offers an irresistible aroma and tender crumb with a cheesy twist.
Ingredients
Scale
Dough
- 2 teaspoons Platinum Yeast from Red Star
- 1 Tablespoon granulated sugar
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg
- 2 and 1/3 cups (291g) all-purpose flour, 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
Optional Topping
- 1 Tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
Instructions
- Make the dough: Place yeast and sugar into a bowl or stand mixer bowl. Warm milk to about 110°F (43°C) and pour over yeast mixture, whisk gently, cover loosely and let sit for 5-10 minutes until frothy.
- Mix the dough: Add softened butter, egg, flour, salt, garlic powder, and rosemary. Beat on low until dough comes together and pulls away from sides, about 3 minutes, adding more flour if needed.
- Knead the dough: Knead dough in the mixer with dough hook or by hand for 5 minutes until soft and elastic, performing windowpane test to ensure sufficient kneading.
- First rise: Shape dough into a ball, place in greased bowl, cover tightly, and let rise in a warm place until doubled in size, about 90 minutes.
- Prepare filling: In a medium bowl, mix extra soft butter with rosemary, parsley, garlic, and salt until combined. Set aside at room temperature.
- Assemble bread: Punch down risen dough and divide into 12 equal pieces. Flatten each into 4-inch circles, spread 1-2 teaspoons filling on each, then sprinkle 1 Tablespoon cheese. Fold in half and arrange in a greased 9×5-inch loaf pan, round side up.
- Second rise: Cover pan with plastic wrap and let dough rise until puffy, about 45 minutes in a warm place.
- Preheat oven: Adjust oven rack to lower third and preheat to 350°F (177°C).
- Bake: Bake the loaf until golden brown, about 50 minutes. Tent with foil if top browns too quickly. Remove from oven and place pan on wire rack.
- Optional topping: Brush melted butter over loaf and sprinkle with flaky sea salt.
- Cool and serve: Cool for 10 minutes in the pan, then remove and serve warm.
- Storage: Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat in 300°F (149°C) oven for 10-15 minutes or microwave to soften.
Notes
- Make Ahead: Freeze baked loaf up to 3 months; thaw at room temperature and rewarm in oven.
- Dough can be refrigerated after first rise for up to 2 days before shaping and second rise.
- Freeze raw dough after first rise for up to 3 months; thaw in the refrigerator overnight before continuing.
- Use Platinum Yeast for best results; active dry yeast may require longer rise times.
- Can substitute bread flour or up to 1 cup whole wheat flour for all-purpose flour.
- Extra soft butter for filling is best for easy spreading; microwave briefly if needed.
- If the dough is sticky while kneading, add flour 1 Tablespoon at a time to maintain softness.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
