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

Video Tutorial: How to Make Rosemary Garlic 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. 😉

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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.



  • 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 (291g) 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)


  • 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


  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.


  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


  1. Absolutely amazing. Easy to follow recipe! Merry Christmas and thank you!

  2. Wondering what the difference would be if I used bread instead of AP flour?
    Thanks for a great recipe!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Andrea, Yes, absolutely. Use the same amount of bread flour.

  3. This bread is delicious, but it’s a lot of work, could I use the same dough recipe and make a simple loaf? Would it still work out?

    1. Hi Jane, absolutely. You can use this dough recipe to make a sandwich style bread. (I actually made it that way earlier this month.) Follow the rising, shaping, and baking instructions for sandwich bread.

  4. I made this for Christmas day, 2 versions one with all herbs and one just butter. Instead of cutting rounds I rolled the dough mass into a large rectangle and cut into 12 even squares, in this way there was no waste and they stacked nicely into standard bread pan. I may have allowed them to raise a touch too much because bread did not pull apart easily after baking. However, excellent texture and taste and well worth the effort.

  5. Ashley Stryker says:

    Made this loaf for Christmas and it was a huge hit; the rosemary/garlic combo is always a winner in my book and this didn’t disappoint! My sister already asked me to make another batch for her. Another great recipe!

  6. Wow Sally,
    Yet another recipe that came out of the oven and is almost gone in less then 6 hours…. My toddler and husband loved this bread, simple and easy. Will definetly be making this over and over!!!

  7. I made this for “family night” last night & everyone loved it! So delicious! Thanks for sharing!

  8. Since we were a smaller group this year I made this bread (minus the rosemary). It was the talk of the table. Everyone loved it. I mixed the ingredients in my bread machine then put together. Worth any extra time. Delicious. Thank you!

  9. Elizabeth (Betsy) Heinz says:

    So easy and succulent!!! I made mine with basil because that is what I had on hand. I used an entire head of garlic. So much flavor and exactly like the recipe said. The only variation that I made was a cooked it in to half-loaf pans and reduce the cooking time to 30 minutes. It was absolutely perfect! Thanks Sally!!!

  10. María Gutiérrez says:

    Hi, Sally! Would it work if I make the bread, assemble it, and refrigerate it for a few hours until I’m ready to bake it later in the day? Maybe I’d just need to let it come to room temperature before baking it?

  11. Would I be able to use minced garlic instead of garlic powder?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rita, Fresh minced garlic yields a slightly wetter dough so you may want another Tablespoon or so of flour. 2-3 minced cloves would be plenty.

  12. This was absolutely amazing! I was worried it got too big when it started to expand out of the pan, but I pushed it back in before baking and it was perfect. I cannot wait to serve this to guests when I can actually have people over again. Thank you Sally!!!

  13. This was my first attempt in making bread using yeast. I was a little nervous at first, but after reading all your tips and detailed steps, it was not a problem at all! Not only did it look beautiful, it tasted great too! This is probably the 10th Sally’s recipe I’ve tried and I am officially addicted! The only problem is that there are just 2 of us in the household and at the rate I am baking…we are definitely gaining some pounds! ☺
    Thanks Sally!

  14. Super tasty. I went with bread flour for a slightly chewier texture. Loved it! Thank you for the recipe!

  15. Made this today….delish!! I will be making it again!

  16. Easy and fun to make for anyone.
    Wonderful taste especially served with soup.
    I am going to use roasted garlic next time.

  17. I made this today and it was INCREDIBLE. The rosemary and garlic was a perfect flavor combination. Can’t wait to make this again.

  18. This was outstanding! I used a combination of grated Parmesan and mozzarella, and the partial whole wheat substitute was so good! I only ended up having to bake it 30 minutes before it was done (checked with a temperature probe). Thanks for such a great recipe!!

  19. Will this work the same if the cheese is left out?

    1. Hi Sarah, you can skip the cheese. Same instructions/bake time– just skip the cheese.

      1. Thank you! This bread was a HUGE hit! Almost the whole thing got devoured in one sitting 🙂

  20. Sharon Harris says:

    This bread was amazing and so easy to make, thanks to your detailed instructions. I will be baking this again and again, experimenting with different flavors and fillings.

  21. Could you add chopped olives to the filling or would that be too wet?

    1. Trina @ Sally's Baking Addiction says:

      Hi Cathy! Chopped olives sound delicious. We recommend draining and letting them sit on a paper towel or kitchen towel before using in the bread.

    2. I made this bread and it was the most gorgeous and delicious I’ve ever had. Thank you for this recipe! I wanted share a picture, but unable to attach it in the comments.

  22. I absolutely love your recipes and they turn out perfect every time.
    Looking forward for eggless or vegetarian fixes or recipes on your blog.

  23. Delicious bread and fun to make, on a dull day in Dublin, Ireland! 😀
    Thank you!

  24. Hi! First off I just want to say that I truly LOVE your recipes!
    I have a question for this. I’m a sourdough baker so yeast is a bit confusing for me at times 🙂
    Can I make this the night before and let it slow rise in the fridge? If yes, about how long should the rise be in the fridge instead of a warm place for 45 mins? And should I bring it back to room temp before baking? Unfortunately I don’t have enough freezer space to just make it completely ahead of time to freeze it and reheat it…
    Thanks so much in advance!

    1. Trina @ Sally's Baking Addiction says:

      Hi Izabella, you’re so sweet! 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. Happy baking!

      1. Wonderful! Thanks for the help! It is rising right now. So far it looks good. I’ll be baking this Saturday morning. I will post my results afterwards 🙂

  25. Excellent recipe! I used parmesan cheese. Instructions were very clear and I tented the bread about 25 minutes in.

  26. Raeleen Baxter says:

    Love this recipe! Would it be possible to double the dough? I should have tried this time as the whole loaf was gobbled up

    1. Trina @ Sally's Baking Addiction says:

      Hi Raeleen, for best results we recommend making two separate batches of dough. However, some bakers have reported success doubling the recipe. Would love to hear how it goes for you!

      1. I used this with my surprise Christmas stand mixer – it’s my first time making any bread other than cornbread, and I was delighted by the results!
        Just a process question, here, do you typically use table salt or something like kosher salt for your measurements?

      2. Trina @ Sally's Baking Addiction says:

        Hi Aaron, so happy you loved it! Unless otherwise specified, we use table salt in our recipes.

  27. I loved this bread, but am now wanting to make a cinnamon roll pull apart bread. How would I change this recipe?

    1. Hi Sarah! I’m sure you could leave the softened butter plain (no herbs/cheese etc) then generously sprinkle the buttered dough rounds with a mix of cinnamon and granulated sugar.

  28. Hello, would it be possible to use sourdough starter instead of yeast? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kim, we haven’t tested it that way, but let us know if you do!

  29. I’ve never made bread or used yeast before, but I’ve been trying new things lately and this wasn’t as difficult as I was expecting. I didn’t have the photo with me when I made it today, so mine is more chunks than strip slices, but its still SOOO good! The house smells wonderful, too!

  30. First yeasted bread without the bread maker and this turned out great! Wish I could post a picture because it actually looks like your photos!

1 2 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally