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. 😉

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 (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)

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

237 Comments

  1. Hi Sally, what size of loaf or bread pan did you use for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tonette, we used a 9×5 inch loaf pan in this recipe.

  2. Thanks! I just finished baking and it’s delish!

  3. I have made two loaves of bread in my life. The first was your Artisan Bread recipe, which came out great. This was the second. I skipped the headliner – the rosemary – because it felt safer to try a straight up garlic bread. Otherwise, I followed the recipe exactly, including your instructions for using a convection oven (lower temp, shorter time). It came out beautifully and my picky teenagers inhaled half a loaf in one sitting. Thank you for your incredibly clear instructions, beautiful photos and helpful notes.

  4. Hi! I have tried quite a few of your recipes and the end results were amazing! I tried this recipe but the bread flavour was a bit sour as well as there was a strong smell of the yeast. but overall the texture of the bread was good and the taste was good if you ignore the sour flavour.

  5. Ressie Thomas-Burks says:

    This looks and smells amazing! I wish I could leave a picture before my husband gets home…he’s going to love it!

  6. Made this tonight for my family and they loved it! it’s absolutely delicious! Thank you soo much!

  7. LOVED it!!! the texture of the dough is so yummy crusty outside as soft buttery inside. thank you
    want to try a sweet version with cinnamon and sugar.

  8. Turned out horrible. The recipe, reviews and photos looked good, I spent four hours of my life near the kitchen in anticipation of something good, but alas- it turned out horrible. It was swimming in butter on the second rise, which should have been a dead giveaway, excess butter filling does not reabsorb. It turned out too crunchy to eat. We ended up throwing it away, I want my four hours back.

  9. Hi Sally!
    Thank you so much for yet another great recipe, I wanted to know, could I make half a batch? Only need it for one person
    TIA

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anne, you can certainly try halving the batch and making in a smaller pan. Let us know how it goes!

  10. Hi
    Can we skip cheese? Or would mozzarella work? Lockdown here and only have mozarella
    TIA

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anne, shredded mozzarella is OK since you’re using only a little between the dough pieces. The bread may take a bit longer to bake though. Enjoy!

  11. If I dont have milk, could I use water instead?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ray, yes, water will work in a pinch. Enjoy!

  12. Jennifer Casarella says:

    Loved it! Delicious. Was a great hit with teens and adults. You have a baking gift. All of your recipes have been hits for me so far.

  13. Made this tonight and wow! So delicious! We don’t consume dairy or eggs so I was a bit nervous making some substitutes, but worked perfectly!! I used a flax egg, almond milk, plant butter and dairy-free mozzarella…huge hit!! Thank youuuu!

  14. I used a flax egg for this recipe, came out perfect!

  15. Hi can we use brown sugar instead? Made this bread one AWESOME by the way and thistime I want to use brwn sugar but I don’t know if it will affect the yeast

    1. Trina @ Sally's Baking Addiction says:

      Hi Cascadia! You can use brown sugar instead if desired.

      1. THanks, I used it and turned out slightly darker than original but made not even the slightest difference in taste or texture, thanks for amazing recipe! 🙂

  16. This bread is amazing! I made this with sharp cheddar cheese and my inner Wisconsinite is so happy!! Thank you for writing a thorough step-by-step process to help make this!! I look forward to making this again. 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Thank you for the positive feedback, Megan — we’re thrilled you enjoyed it!

  17. Made this tonight for dinner, and loved it! The whole house smelled delicious. Only comment was that my dough was VERY wet. I probably ended up adding at least another 1/3 cup flour before my dough was firm enough to handle. Was super tasty though!

    1. Trina @ Sally's Baking Addiction says:

      Hi Andie! We’re so glad you enjoyed this recipe. A lot of factors go into dough consistency such as mixing time, speed, weather, yeast, and temperature of water. Feel free to add a little more flour to make a soft, yet workable dough.

  18. Being very new to baking, and being very apprehensive about using yeast, I was not sure how it would turn out. Made this 2 days back. Was trying to figure out whether I should refrigerate it or freeze it as its just two of us. My husband has a bite and told me to leave it out. No doubt, it didn’t last enough to go in the fridge. Thank you so much for this amazing recipe.

  19. This absolutely slapped. I made the dough at night, put it in the fridge after the first proof, and then assembled it to go with dinner the day after. I also used a combination of mozzarella and parmesan and thought that was a happy medium. Will def be making this again, my roommate and I loved it!

  20. Hey, is it okay if I use cream cheese in the filling instead of Parmesan? I’ve run out of Parmesan 🙁 Will the result be bad if I use cream cheese?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Swetha, if using cream cheese, we recommend following this everything bagel pull apart bread instead as a guide. It’s the same method, but you can play around with the seasoning to make it more like this rosemary garlic pull apart bread. Let us know if you give it a try!

  21. This is a wonderful recipe that produced a fragrant loaf of exquisitely tasting bread. Thank you for the great instructions with the accompanying photos and video. It would be hard to mess this recipe up with your detailed directions.

  22. Thanks for a delish sounding/looking recipe to try.
    I convert all recipes to use sour dough starter instead of commercial yeast… and always use roasted garlic instead of powder and raw.
    Can’t wait to try this!

  23. My Yeast/milk mixture wont froth up. I used fresh yeast and let it sit for 10 minutes. Any idea what is going wrong here?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Addy, is it possible that your yeast is expired? Or, that the milk was too hot when added to the yeast and sugar mixture? If it’s too hot, that can “kill” the yeast and make it no longer effective. If you can, it’s best to start over with new yeast. This baking with yeast guide might also be a helpful tool to review. Hope this helps!

      1. I’m guessing the milk is the culprit. I redid it and this is the best recipe i’ve ever made! That’s how my family rated it after we had it with dinner last night. Thank you!

      2. Lexi @ Sally's Baking Addiction says:

        We’re so glad it was a success for you, Addy — thank you for reporting back!

  24. I found this while on the hunt for a buttery dill pull apart bread. None of the recipes I found were what I was looking for, so I adapted this one and used onion powder and dill in the dough (like my oma did) and then just plain butter in between the layers. THANK YOU!!! After losing her recipe, it’s been so heart-filling to make a very similar version to her bread (and, um, I think it might even be better…)

  25. This bread is deliriously good. Made it with extra sharp cheddar. I had a little less butter than it asked for but it still worked out great. So tasty with red wine. Top recipe.

  26. This bread is so good! It didn’t pull apart easily, so I used a bread knife to help it along.

  27. Hi
    Can we use fresh rosemary instead of dried ?
    Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shilpa, absolutely. You can use 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried).

  28. Damn delicious!

  29. I’ve made this bread twice and it gets better every time! Love this so much.

  30. I have tried a lot of your bread recipes and they all turned our great and delish. Thank you.

    It’s my first time to make it ahead and refrigerate it overnight, i noticed the dough did not rise as I expected the second time after i placed in the loaf pan. Why is this? Or this is okay?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Aimee, If the dough was still cold from being refrigerated the second rise in the pan may take longer than the 45 minutes. Not a problem – just give it time to warm back up and rise.

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