Rosemary Garlic Pull Apart Bread

Starting from a simple rosemary-infused homemade dough, this rosemary garlic pull apart bread is shaped and assembled with butter, garlic, cheese, and herbs. Baked until golden brown and served pull-apart style, this flaky and flavorful bread is completely irresistible. Just wait until you smell it baking! Truly a favorite.

This recipe is brought to you in partnership with Red Star Yeast.

garlic pull apart bread on cutting board

Have you ever tried my everything bagel pull apart bread? It is, without a doubt, one of the best bread recipes to come out of my kitchen. I wanted something equally as snack-y and satisfying for this holiday season, so I swapped in some everyday foolproof ingredients like rosemary, butter, and parmesan cheese.

I don’t think a finished recipe has ever disappeared faster in my house. (And I make chocolate chip cookies on the regular.)


Tell Me About This Rosemary Garlic Pull Apart Bread

  • Flavor: Cheesy & garlic, rosemary & herb, salty & buttery– all packed inside the homestyle goodness of from-scratch bread. This recipe has a range of some of the BEST flavors around.
  • Texture: In addition to the irresistible flavor, this pull apart bread’s texture is definitely something to write home about. The exterior is golden crisp right out of the oven, sealing in a soft and flaky center. The assembly and shape allows for many little peaks and valleys, so you have a lot more texture than, say, dinner rolls or sandwich bread. I’m happy to report that we’re almost nearing croissants in terms of flakiness. (!!)
  • Ease: Many pull apart bread recipes use a loaf of bakery bread from the store and while that’s certainly easy and delicious, this recipe utilizes a 9 ingredient homemade dough. If you’ve ever been nervous to bake bread, this recipe is a great starting point. Shaping is pretty simple– the loaf can look messy going into the oven. If you’re new to baking with yeast, review my Baking with Yeast Guide. Lots of helpful information there!
  • Time: There’s no arguing that homemade bread takes time, but the results are always so worth the commitment. Luckily this recipe yields 1 simple loaf and once you get the assembly process down, it moves pretty quickly. Set aside at least 4 hours from start to finish, but keep in mind most of that time is hands off as the dough rises.

the buttery cheesy center of pull apart bread

garlic rosemary pull apart bread

Let’s Review the Pull Apart Bread Dough

I don’t want to stand in the way of you and this carb-y perfection, so I’ll try to keep this short. This pull apart bread starts with homemade dough. You need 9 simple ingredients including: yeast, sugar, milk, butter, salt, egg, flour, rosemary and garlic powder. Sugar feeds the yeast, while milk hydrates it and gives the bread a softer texture (as opposed to water). Butter, salt, rosemary, and garlic powder add flavor. Egg contributes to the rising and provides more texture and structure.

  • We’re using a superior yeast: Platinum Yeast from Red Star. This is an instant yeast that strengthens the dough and provides extra volume to the final product. It’s my preferred yeast for any and all bread baking– I use it exclusively in my kitchen because it’s always a guarantee. We only need 2 teaspoons of dry yeast which is a little less than 1 standard packet.

How to Assemble Pull Apart Bread

There are a billion ways to make and assemble pull apart bread. I use a rolling pin and biscuit cutter for my everything bagel pull apart bread and while you can definitely use that same method here, I opted for something even easier today. You won’t have leftover dough scraps this way.

  1. Divide dough into 12 equal pieces.
  2. Flatten into 4-inch circles. They don’t need to be perfect.
  3. Spread garlic herb butter on top. Sprinkle with cheese.
  4. Fold the circles in half and arrange upright in the loaf pan.

*You don’t need a rolling pin, but you could certainly use one if you want.

Platinum Yeast by Red Star in bowl with open packet next to it

Pull Apart Bread Step by Step Photos

When you get started, use these helpful photos as your guide.

After the dough rises, punch it down and divide into 12 pieces.

risen dough in glass bowl then another photo of dough on counter

Flatten the dough rounds and spread each with garlic herb butter.

butter filling in bowl and on round piece of dough

Sprinkle with cheese and fold in half to resemble a taco.

Note: I love cheesy bread, but I appreciate that it doesn’t overpower the rosemary in this recipe. If you’re looking for a heavier cheesy flavor, you will love my homemade cheese bread.

side by side photo of butter and cheese filling on dough then dough folded up

Why fold the circles in half? Folding the dough circles in half gives the bread a solid base where no butter/cheese can seep through. I had so much trouble with a similar recipe when I tried to arrange buttered squares of dough in a loaf pan. The butter leaked everywhere and the bread was a greasy mess. While some butter melts around the sides here, the bread’s base is pretty solid.

Line folded circles in a greased loaf pan.

dough rounds lined in loaf baking pan

Allow to rise until puffy, then bake until golden brown.

side by side photo of pull apart bread before baking and after baking

close-up photo of garlic rosemary pull apart bread loaf

This bread fits the bill for a snack, appetizer, or alongside dinner. You can slice the loaf or tear off pieces. Whenever or however you serve it, I’m confident every lucky taste tester will beg for seconds. And if you’re craving sugar, this homemade monkey bread is equally mouthwatering and perfectly acceptable for breakfast. 😉

Print
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close-up photo of garlic rosemary pull apart bread loaf

Rosemary Garlic Pull Apart Bread

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

Dough

  • 2 teaspoons Platinum Yeast by Red Star*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (45gunsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (300g) all-purpose flour (spoon & 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 (75g) 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)

Optional Topping

  • 1 Tablespoon unsalted butter, melted
  • flaky/coarse sea salt for sprinkling

Instructions

  1. Make the dough: 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.
  2. If you do not have a mixer, you can mix the dough together with a wooden spoon or rubber spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. 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.)
  4. As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan.
  5. Make the filling: 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.)
  6. Assemble the bread: 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.
  7. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  8. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
  9. 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.
  10. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
  11. 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

  1. Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.)
  2. Yeast: I always use Platinum Yeast by Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  3. Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour– just 1 cup.
  4. Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.

Keywords: pull apart bread, garlic bread

garlic rosemary pull apart bread loaf

182 Comments

  1. I dont have a stand mixer… When you say “mix by hands” do you mean with a hand held mixer or really by hands, like knead into a dough??

    Thanks and Merry Christmas!!

    1. Hi Chantal, by hand I mean using a stirring utensil such as a wooden spoon or rubber spatula. I’ll go ahead and specify that in the recipe.

  2. Can I assemble the bread today to be baked tomorrow?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jan, No, I don’t suggest it. The best way to prepare this dough the day before is to prepare it through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. See the recipe notes for details.

      1. Thanks and merry Christmas!

  3. I would really like to make this bread but only have active dry yeast. How can I modify the yeast to make it possible?

    1. I am planning to try this with active dry yeast, since it’s all I have. One of Sally’s other recipes had a note to replace it and just be prepared that you might have longer rise times (I think!). I’ve done that with several of her recipes and it always works just fine.

      1. Holly C. Swift says:

        I used active dry yeast because I had an open jar in my fridge and I didn’t want to be bothered with part of a packet leftover. It came out fine.

    2. If dough has been refrigerated after step 3, should I let the dough warm to room temperature before going onto the next step?

      Thanks and happy holidays!

  4. I am in the final rising stage right now…I used dried Rosemary for the dough, and fresh Rosemary and fresh garlic for the filling and OMG my kitchen smells so good. I can’t wait to bake & taste it!!!

  5. Is it possible to double this recipe and bake it in a Bundt pan??? Thank you!

    1. Hi Rachel, I haven’t tested it but that should be fine. Have a little extra flour on hand for the mixing and kneading processes, just in case doubling the recipe makes the dough way too sticky. I would mix it in the mixer for 3 minutes (as written), then knead it for 2 or 3 minutes (increasing from 1). Rise and bake times may be a little longer since there is more dough.

      1. Okay thank you!! The original actually made more bread than I thought would and it was amazing!!!

  6. OMG!!! I just made this recipe today. I have made sooooo many sweets over the holidays, that today I wanted to do something savory. After looking at the ingredients and directions, decided to give a try. Holy cow!! This recipe is easy to follow and comes out exactly as stated. I used a mix of mozzarella and quattro fromaggi cheeses. I also used dried rosemary, but used fresh parsley for the filling, which looks great because it gives a bit of a deep green color. I did brush some butter on top after baking and sprinkled a little sea salt. We put some marinara sauce on the side for dipping. I was thinking that it might be good with some ground sausage in the center too…very savory. I will definitely make this recipe again. Quick and excellent!!!

    1. Thank you for the positive feedback, Paula! Sausage would be an amazing addition — let me know if you give it a try.

      1. On my recommendation, my friend made this and added the sausage. She loved it! Served with marinara on the side. I am making again at this moment to bring to a friend’s house for New Year’s. Love this recipe!!! Happy New Year, Sally!!!

  7. Just made this today and holy cow it is incredible! The dough is fantastic with all the spices and the recipe is so easy to follow. And my house now smells heavenly. Will definitely make this again, thank you for this amazing recipe!

    1. You’re very welcome, Emma. I’m glad you enjoyed this one!

  8. I am new to baking so for me this was fun and filled with me with confidence! A hit with the family and I look forward to doing it again

    1. I love to hear that, Beena – happy baking to you!

  9. Bonnie Ferguson says:

    Great bread recipe! Excellent addition to an Italian meal. I followed the recipe and had no issues. Formed the dough into a 2′ roll and cut it in half. Then cut those two pieces in half. Then cut into 3’s. Easy and delicious. Made 2 loaves. You should never make just one loaf of bread… after sampling, you won’t have enough leftover for dinner!

  10. Hi Sally! Just took this bread out of the oven and oh wow, it smells amazing. And it looks so beautiful too. Thanks for such a great recipe – saw it and had to try it.

  11. I made this today for Christmas Eve dinner and while it was fragrant it was very dry. What might I have done wrong? I followed the recipe exactly but other than the immediate center, it was dry.

    1. Hi Claire, I don’t think you necessarily did anything wrong but it sounds like the bread may have been over-baked. An easy fix for next time. Thank you for trying the recipe!

      1. Thank you Sally – I am definitely going to try it again – this time keeping a closer eye on baking time!

  12. Super yummy and not dry at all! Easy to pull apart without a knife! And very easy to make. Would make again and give out as gifts next time!

  13. delicious and super easy! we gobbled it up! I saw the post and had to make it that day!

  14. Can’t wait to try this bread, looks delicious.
    Just made your swiss roll cake for Christmas but can’t leave a comment.. just wanted to say mine cracked to pieces. Terribly disappointing and over half the comments say the same thing. I really love your website but am surprised you haven’t retested this recipe since over half the tries are failures. It definitely needs to be retested because ‘Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.’ is not working. A few minutes on the counter to warm up wasn’t enough for me nor half the bakers who baked it. Please change the wording to put emphasis, something like ‘the cake MUST come back to room temperature or it will crack’ so we bakers can avoid ruining a dessert and wasting all these ingredients.

    1. Sarah, thank you so much for your feedback. I made it a point to revisit my notes on the cake roll recipe to provide further detail and guaranteed success. I appreciate your time and willingness to offer a suggestion.

  15. It was really good!! I made them into balls and made them into a holiday tree shape. It lost it’s shape a little, but it turned out great. Happy Holidays!!

    1. How fun! Thank you for giving this recipe a go, Emily.

  16. It was really good!! I made them into balls and made them into a holiday tree shape. It lost it’s shape a little, but it turned out great. I also added olive oil to the filling. Happy Holidays!!

  17. I made this for Christmas for our little family of three. My sister literally said “it reminds me of pastry, I love it!” It’s super soft and flavorful, and I will definitely be making it again. The herbs can be customized with ease (I used thyme, parsley, basil, and oregano) which is handy if you don’t have the rosemary. I love how easy the process was from start to finish, as well, and the detailed instructions and pictures are one of the things I adore about your blog in it’s entirety. Thank you for such a wonderful recipe, Sally.

    1. Thank you for the kind note and for including my recipe in your Christmas celebration, Lydia. I’m thrilled it was a hit!

  18. It was really good!! I made them into balls and made them into a holiday tree shape. It lost it’s shape a little, but it turned out great. I added olive oil and mozzarella to the filling. Happy Holidays!!

  19. Made this last night and it was sooo good. I didn’t have a hand mixer and just used a regular spatula. First time making bread and I feel so proud it turned out! Thank you Sally!

  20. Absolutely delish, crispy crust and gooey garlicky center, this was like a texas toast, done so much better.. I saw the recipe and just had to make it. It barely got a minute outside the loaf pan.. and I swear it was literally inhaled down by my kids. thank you for sharing!

  21. This was amazing! The smell was to die for while it was baking and the crust was nice and buttery. Suffice to say the loaf did not survive the night. Thank you for posting!

  22. Made this for Christmas eve dinner, house smelled amazing as it was rising and baking. Very easy to make and directions are simple.Reheated leftovers in the oven to improve the flavor. This will be part of my new recipes to make!

  23. This recipe terrified me at first, but it was so easy to make and it came out perfectly! Everyone absolutely loved it.

  24. Tasty and worthy of trying! I tried it with some homemade pizza dough, making the filling/spread as written. The second-rise and baking came out perfect. Loved it, like most of Sally’s recipes I’ve tried. Excellent, light garlic flavor and taste.

  25. I made this using regular active yeast, followed the recipe, tasted great but got really hard next the day. I did leave out with just plastic wrap covering it then refrigerated next day in a tupperware container. What did I do wrong? Love your recipes.

    1. Hi Nancy, the shape and assembly of this pull apart bread allows for an extra crisp exterior. If refrigerating, the exterior may dry out and become a little hard. Nothing to worry about– you can warm it back up in the oven or microwave. See the last instruction.

  26. This recipe was absolutely delicious! I did make the mistake of mixing the cheese in with the butter/garlic/herb mixture which made it really hard to spread on the dough round, but it still turned out great and smelled amazing while it was baking. It was pretty satisfying to pull apart the layers of bread from the loaf as well!

  27. Made this last night for snacking before Christmas dinner and it was DEKICIOUS! The only change I made was leaving out the rosemary, because I’m not a fan. Another great recipe from Sally’s Baking Addiction!

  28. I made this!! It turned out excellently. I made two batches of dough and lined them up in a 9×9 ceramic pan with parchment paper between the two rows of folded dough. Wish I could post a photo here!

    1. Correction: 11×8.5″ pan!

  29. Thanks so much for this recipe! It’s the first time I managed to bake bread. I made it for Christmas day lunch, and my kids told me they’d rather eat that than the turkey! I used lactose free milk and used thyme instead of rosemary and it was fine – great actually!

    1. So happy to hear this was a hit with your family – thank you for making my recipe, Geraldine!

  30. it came out beautifully, but lacked any flavor despite all the butter and garlic and rosemary. I don’t know why the flavor wasn’t more intense given the ingredients.

    1. Sorry I tried helping you with a couple suggestions a couple days ago, but my post got lost in the mail again.

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