Pull-Apart Rosemary-Garlic Bread


Made to share, this rosemary garlic bread is perfect for bakers of all skill levels. The most challenging part is waiting 30 minutes for it to cool before digging in.

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

Pockets of grated Parmesan cheese, fresh rosemary, and plenty of butter infuse each layer of this garlic pull-apart bread, flavoring the loaf from the inside out. Just barely sweet, the nearly effortless homemade dough comes together in mere minutes in a stand mixer.

As you make the dough, there are two things to keep in mind to maximize the effectiveness of the yeast. First, when you add the flour, sugar, yeast, and salt to the mixer bowl, take care to initially keep the yeast and salt separate. If yeast comes in direct contact with salt, the yeast could be inhibited; the flour acts as a buffer between the two once you start mixing. Second, don't heat your milk past 130°F — anything warmer will begin to kill the yeast.



  • 2 1/4 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 1/2 teaspoons kosher salt

  • 2/3 cup whole milk, warmed

  • 3 tablespoons unsalted butter, softened

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

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon unsalted butter, melted

  • 1/2 teaspoon flaky sea salt


Make the dough

  1. Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with the paddle attachment. With mixer running on low speed, beat in warm milk and butter 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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