Easy Rosemary Garlic Pull Apart Bread Recipe
Introduction
There’s something incredibly comforting about the smell of garlic and rosemary filling your kitchen. It promises warmth, togetherness, and a truly unforgettable homemade treat. If you’re searching for a show-stopping side that’s as fun to make as it is to eat, you’ve found your perfect match. This recipe for Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction is a guaranteed crowd-pleaser that turns simple ingredients into pure magic.
This Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction is a savory twist on the classic monkey bread concept. Instead of a sweet cinnamon coating, soft dough balls get generously tossed in a fragrant mixture of melted butter, fresh rosemary, and minced garlic before baking in a loaf pan. The result is a glorious, golden loaf that you can pull apart piece by delicious piece. Its uniqueness lies in that perfect combination of fluffy, tender bread and the robust, aromatic flavor in every single bite. This recipe perfectly aligns with my passion for creating from-scratch baked goods that feel special yet are entirely approachable for bakers of any skill level. It makes the ideal companion to a cozy soup like my favorite Creamy Tuscan Chicken Soup or a hearty pasta dish. For anyone new to working with yeast, this recipe serves as a fantastic and forgiving starting point, much like my beginner-friendly guide to making Classic No-Knead Bread.
Why I Love This Recipe
I absolutely adore this recipe because it never fails to bring everyone to the table. The moment I pull that steamy, fragrant loaf from the oven, my family gathers around, eagerly waiting to tear into it. I love the interactive, shareable nature of this bread, as it completely breaks down formal barriers and creates a moment of genuine connection. For me, that’s the true heart of baking—creating food that not only nourishes the body but also brings people together in the most joyful way.
Health and Nutrition
Why it’s good for your body
Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction offers more than just incredible flavor because it provides genuine nutritional benefits from its thoughtfully chosen ingredients. Fresh rosemary is a powerful herb packed with antioxidants, so these compounds actively fight inflammation in your body while also supporting your immune system. The garlic delivers allicin, a compound known for its heart-healthy properties.
Furthermore, olive oil serves as the primary fat in this recipe. It is a fantastic source of monounsaturated fats, which are beneficial for cholesterol levels. Even though this is a treat, you can feel good about the quality of its components. Each ingredient works together to create a satisfying experience, so you are nourishing your body with wholesome elements while indulging in a delicious homemade bread. Enjoying Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction means you are choosing real food made from scratch.
How it fits in a healthy lifestyle
This savory bread fits beautifully into a balanced diet when enjoyed mindfully. Consider it a celebratory side dish or a special weekend treat rather than an everyday staple. Pair a single serving with a large, protein-rich salad or a bowl of vegetable soup for a complete and satisfying meal. This approach helps you enjoy its incredible flavor without overindulging.
For those with specific dietary goals, it is wonderful for a vegetarian lifestyle. You can easily explore making a gluten-free version using a 1:1 baking flour blend to suit your needs. While it is not a low-carb food, it is a perfect example of how homemade goods free from preservatives can be part of holistic eating. Remember, healthy living is about balance and enjoyment. Baking it yourself also allows you to control the ingredients, unlike store-bought alternatives. For another great make-ahead option that supports busy schedules, try our overnight egg casserole for a protein-packed breakfast.
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Rosemary Garlic Pull Apart Bread
Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.
- Total Time: 4 hrs
- Yield: 1 loaf 1x
Ingredients
- 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 (spooned & leveled), plus more as needed*
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
- 5 Tablespoons (71g) unsalted butter, extra soft (see note)
- 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)
- 1 Tablespoon (14g) unsalted butter, melted
- coarse or flaky sea salt for sprinkling
Instructions
- Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
- Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough isn't pulling away from the sides of the bowl, add a little more flour, a Tablespoon at a time. Dough will be soft.
- Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you're new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 Tablespoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a "windowpane test" to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it's thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Shape the kneaded dough into a ball. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- As the dough rises, prepare the filling in the next step and grease a 9×5-inch loaf pan.
- In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that's easier too. Cover tightly and set aside until ready to use. (Don't refrigerate unless making well in advance. It's easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
- Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that's about 4 inches in diameter. The circle doesn't have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
- Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
- Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
- Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don't be alarmed if there's melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
- Cool for 10 minutes in the pan, then remove from the pan and serve warm.
- Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.
Notes
For best results, ensure butter is extra soft for easy spreading. The bread is best served warm and can be reheated to restore softness if it hardens. Store leftovers properly to maintain freshness.
- Prep Time: 3 hrs
- Cook Time: 50 mins
- Method: Bread
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 250
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 6
- Cholesterol: 45
How to Prepare This Dish
Steps and time-saving tips
First, gather all your ingredients to streamline the process. Meanwhile, gently warm the milk and melt the butter; however, ensure the mixture is only lukewarm to protect the yeast. Next, whisk the yeast with a pinch of sugar into the warm milk and let it sit for about 5-10 minutes until it becomes frothy. Subsequently, combine the flour and salt in a large bowl, then pour in the yeast mixture and melted butter. Stir everything together until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead it for several minutes until it becomes smooth and elastic. For a time-saving tip, you can absolutely use a stand mixer with a dough hook for this step. After that, place the dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size, which usually takes about 1-2 hours. While the dough rises, prepare the garlic herb butter by mixing softened butter with minced garlic, fresh rosemary, and a pinch of salt. Once the dough has risen, punch it down and roll it out into a large rectangle. Then, generously spread the garlic butter over the entire surface. Finally, cut the dough into small squares, stack them loosely in your baking pan, and let it rise again before baking until golden brown.
Mistakes I’ve made and learned from
I have definitely learned a few lessons the hard way with this Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction. Initially, I used hot milk which actually killed the yeast, resulting in a dense brick that nobody wanted to eat. Now, I always test the liquid temperature on my wrist to ensure it’s just warm. Furthermore, I once rushed the second rise because I was impatient, and the bread didn’t achieve its signature fluffy, pull-apart texture. I’ve learned that good things come to those who wait, especially in baking. For more insights on working with yeast, my guide on common yeast mistakes covers this in detail. Also, properly softening your butter for the filling is crucial; melting it creates a mess and doesn’t allow for even distribution. If you’re short on time, check out my tips for speeding up dough rising safely without compromising the final product.
Cultural Connection and Variations
Where this recipe comes from
The heartwarming appeal of pull-apart bread lies in its shared, communal nature. While its exact origins are a bit fuzzy, this style of bread evokes the spirit of European baking traditions, particularly Italian focaccia and Hungarian pogácsa, where savory, herbed dough is a staple. The genius of the pull-apart format transforms a simple loaf into an interactive centerpiece, perfect for gathering around the table.
The combination of rosemary and garlic is deeply rooted in Mediterranean cuisine, where these robust flavors are celebrated for their ability to perfume the air and elevate simple ingredients into something extraordinary. This specific recipe for Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction feels both timeless and personal, as if it was passed down through generations yet is perfectly suited for a modern kitchen. It captures that feeling of creating a special occasion out of an ordinary day, filling your home with an aroma that promises comfort and connection.
How it fits in today’s cooking
Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction has secured its place as a modern classic because it fits seamlessly into so many dining scenarios. It is a superstar during the holidays, acting as the ultimate shareable side for a festive roast chicken dinner or a hearty soup. Even though it feels special, it is straightforward enough for a weeknight, turning a simple meal into an event.
Today’s cooks are constantly reimagining it, experimenting with different cheeses, adding a spicy kick with chili flakes, or even weaving in sun-dried tomatoes for a different flavor profile. Its versatility is its greatest strength, because it can be adapted to suit any taste or meal. You can easily pair a slice with a light, fresh salad for a complete and satisfying lunch, making it a wonderfully flexible recipe for contemporary cooks who value both flavor and convenience.
Taste and Texture
What makes it delicious
This Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction offers an incredible sensory experience from the very first whiff. You are greeted by the warm, woodsy aroma of fresh rosemary, which beautifully mingles with the pungent, savory scent of roasted garlic. When you pull apart a soft, steaming piece, the interior reveals an incredibly tender and airy crumb, because the dough is enriched with butter and milk. Each fluffy square is generously coated in a rich, savory glaze of melted butter, fragrant herbs, and garlic, so every single bite is bursting with flavor. The top and edges bake up to a delightful, golden-brown crispness, providing a satisfying textural contrast to the soft, chewy interior. The overall flavor profile is deeply savory and aromatic, although the richness is perfectly balanced without being overly heavy. This Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction is truly irresistible straight from the oven.
Boosting the flavor
You can easily boost the flavor of your Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction with a few simple tweaks. Consider adding a half cup of finely grated parmesan cheese to the butter mixture for an extra layer of salty, umami richness. For a touch of heat, a pinch of red pepper flakes works wonderfully with the herbal notes. If you are serving it alongside a meal, a side of warm marinara sauce for dipping is always a crowd-pleaser. You could also brush the top with a little garlic herb compound butter right after baking for an even more fragrant finish. For a complete feast, pair this stunning bread with a cozy bowl of creamy Tuscan chicken. Alternatively, a fresh, light salad is the perfect complement; our bright lemon vinaigrette dressing cuts through the richness beautifully.
Tips for Success
Best practices for results
Always use fresh rosemary and garlic for the most potent and aromatic flavor in your Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction. Ensure your milk is warm to the touch, not hot, because this activates the yeast properly for a good rise. Generously butter your bundt pan, so the bread releases easily and maintains its beautiful shape after baking. For the best texture and flavor distribution, evenly coat each dough piece in the garlic butter mixture before layering them in the pan.
Mistakes to avoid
Avoid using cold ingredients like milk or eggs, as they will inhibit the yeast’s activity and result in a dense loaf; therefore, always bring everything to room temperature first. Do not overheat the milk when warming it, even though it is necessary, because liquid that is too hot will kill the yeast entirely. Resist the urge to underproof the dough, as giving it sufficient time to rise is crucial for achieving that signature light and airy pull-apart texture, a common issue you can read more about in our guide to why your dough isn’t rising. Finally, do not skip the step of letting the baked bread rest in the pan for a short time before inverting it, otherwise, it might break apart, a technique that is also vital for other baked goods like our perfect lemon poppy pound cake.
Serving and Pairing Suggestions
How to serve this dish
Present your freshly baked Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction straight from the oven in its warm baking dish for a rustic, family-style centerpiece. For a beautiful touch, simply tuck a few fresh rosemary sprigs between the golden-brown pieces just before serving. This inviting presentation encourages everyone to reach in and pull apart their own share, making it a fantastic interactive food for holiday gatherings or casual dinner parties. Moreover, its incredible aroma and shareable nature make it the ultimate comfort food for brunches and celebratory meals alike.
What goes well with it
This savory bread pairs wonderfully with a rich tomato soup for dipping, creating a classic and comforting combination. Alternatively, serve it alongside a vibrant, crisp salad to balance the rich, garlicky flavors. For a heartier meal, it is the perfect sidekick to a bowl of our favorite creamy mushroom pasta. Finally, a glass of chilled Chardonnay or a crisp lager complements the herbal notes beautifully, enhancing every delicious bite.
Pull apart bread is typically made from a soft, yeasted dough that is rolled into small balls. These dough balls are then coated in a flavorful mixture—like the rosemary garlic butter in this recipe—and layered in a loaf pan. As it bakes, the sections fuse together but remain easy to pull apart. The Rosemary Garlic Pull Apart Bread from Sally’s Baking Addiction uses this classic technique.
To reheat pull apart bread and restore its soft texture, wrap the loaf in aluminum foil and warm it in a 300°F (150°C) oven for 10-15 minutes. For a crispier top, unwrap it for the last few minutes of heating. This method works perfectly for leftover Rosemary Garlic Pull Apart Bread.
Yes, you can prepare this bread ahead of time. After assembling the dough balls in the pan, cover it tightly and refrigerate for up to 24 hours. Before baking, let the chilled loaf sit at room temperature for about 45-60 minutes to take the chill off, then proceed with the recipe as directed.
Dry pull apart bread is often the result of over-baking or using too much flour when shaping the dough balls. For the best results, carefully measure your flour and avoid adding extra during the shaping process. Following the baking time in the Rosemary Garlic Pull Apart Bread | Sally’s Baking Addiction recipe closely will help ensure a moist, tender loaf.
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