Pull-Apart Rosemary-Garlic Bread

Made to share, this Pull-Apart Rosemary-Garlic Bread is perfect for bakers of all skill levels. Pockets of grated Parmesan cheese, fresh rosemary, garlic, and plenty of butter infuse each layer, flavoring this loaf from the inside out. Just barely sweet, the nearly effortless homemade dough comes together in mere minutes in a stand mixer.

Pull Apart Rosemary Garlic Bread
Photo: Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey
Active Time:
20 mins
Total Time:
3 hrs 45 mins


For the dough

  • 2 ¼ cups (about 9 5/8 ounces) all-purpose flour, plus more for work surface

  • 2 tablespoons granulated sugar

  • 2 teaspoons instant or quick-rising yeast (such as Fleischmann's Rapid-Rise) (from one [1/4-ounce] envelope)

  • 1 ½ teaspoons kosher salt

  • .6666 cup whole milk, warmed

  • 3 tablespoons unsalted butter, softened

For the filling and topping

  • 3 ounces (6 tablespoons) unsalted butter, softened

  • 3 ounces Parmesan cheese, grated (about 3/4 cup)

  • 2 tablespoons finely chopped fresh flat-leaf parsley

  • 1 tablespoon finely chopped fresh rosemary

  • 1 large garlic clove, grated on a Microplane

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1 tablespoon unsalted butter, melted

  • ½ teaspoon flaky sea salt


Make the dough:

  1. Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a paddle attachment. With mixer running on low speed, beat in warm milk and butter. Beat on low speed until just combined, 30 to 45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour, 30 minutes.

Meanwhile, make the filling:

  1. Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.

  2. Punch dough down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 1 1/2-ounce; 3 tablespoons each). Flatten each piece into a 4-inch-round disk (doesn't need to be perfectly round). Spread about 1 tablespoon filling onto 1 side of each disk. Stack disks, cheese side up, on top of each other. Turn stack of dough onto its side, and place in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes. Preheat oven to 325°F.

  3. Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning. Transfer loaf pan to a wire rack, and let cool 10 minutes. Invert loaf onto wire rack, turn upright, and let cool about 20 minutes. Brush with melted butter, and sprinkle with sea salt.

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