Buttery Pull-Apart Rosemary-Garlic Bread For Comforting Meals

The Pull-Apart Rosemary-Garlic Bread recipe is a cheesy, herbaceous wonder, ideal for impressing guests or treating yourself to a homemade delight.

Buttery Pull-Apart Rosemary-Garlic Bread

Delight your senses with the aromatic Pull-Apart Rosemary-Garlic Bread, where every bite offers the herb-infused, cheesy goodness of this easy-to-make loaf. A combination of fragrant rosemary, rich Parmesan, and soft, pillow-like dough make this bread a perfect accompaniment to any meal or a standalone treat. Its golden crust hides layers infused with savoury flavours, ensuring that each pull-apart piece is as delicious as the last.

Ingredients

Dough

• 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

Instructions

Make the dough

• Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment.
• With the mixer running on low speed, beat in the warm milk and butter until just combined, about 30 to 45 seconds.
• Exchange the paddle attachment for the dough hook and beat on medium speed until the dough is smooth and elastic, roughly 6 minutes.
• Transfer the dough to a medium bowl coated with cooking spray, cover with plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 hour and 30 minutes.
• Meanwhile, make the filling
• Stir together the soft butter, Parmesan, parsley, rosemary, grated garlic, salt, and pepper in a small bowl until well combined. Set aside.

Assembly

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

Baking

• Preheat the oven to 325°F.
• Bake the loaf in the preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning.
• Transfer the loaf pan to a wire rack and let it cool for 10 minutes.
• Invert the loaf onto a wire rack, turn it upright, and let it cool for about 20 minutes.
• Brush with melted butter and sprinkle with sea salt.

Serving Suggestions

• Creamy Tomato Soup
• Roasted Vegetable Salad
• Pasta Aglio e Olio
• Charcuterie Board
• Grilled Chicken or Fish
• Ratatouille

Tips and Tricks

• When adding ingredients to the mixer, ensure the yeast and salt are separated at first to avoid inhibiting the yeast’s activity. The flour will act as a buffer once mixing starts.
• Warm the milk to no more than 130°F. Higher temperatures can kill the yeast, affecting dough rise.
• For a deeper flavour, consider letting the butter, garlic, and herb mixture sit for a while before you spread it on the dough. This will intensify the aromatics.