Description
A flavorful and aromatic rosemary garlic pull apart bread featuring a soft, fluffy dough layered with herb butter and cheese, perfect for sharing as a savory side or snack.
Ingredients
Scale
Dough
- 2 teaspoons Platinum Yeast from Red Star
- 1 Tablespoon granulated sugar
- 3/4 cup whole milk (180ml)
- 3 Tablespoons unsalted butter, softened (43g)
- 1 large egg
- 2 and 1/3 cups all-purpose flour (291g), plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
Filling
- 5 Tablespoons unsalted butter, extra soft (71g)
- 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 shredded parmesan, mozzarella, or white cheddar cheese (95g)
Optional Topping
- 1 Tablespoon unsalted butter, melted (14g)
- Coarse or flaky sea salt for sprinkling
Instructions
- Make the dough: Place yeast and sugar in a mixing bowl or stand mixer bowl. Warm the milk to about 110°F (43°C) and pour over the yeast mixture. Whisk gently and cover with a kitchen towel. Let stand for 5-10 minutes until frothy. Add softened butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed until dough forms and pulls from sides, about 3 minutes, adding flour if needed.
- Knead the dough: Using a dough hook in the mixer or by hand on a floured surface, knead the dough for 5 minutes until soft and slightly tacky, adding a tablespoon of flour at a time if too sticky. Perform the windowpane test to confirm readiness.
- First rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or foil, and let it rise in a warm place until doubled in size, about 90 minutes.
- Prepare the filling: In a medium bowl, mix softened butter, rosemary, parsley, minced garlic, and salt until well combined. Cover and set aside at room temperature until needed.
- Assemble the bread: Punch down the risen dough and divide into 12 equal pieces. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of herb butter filling on each circle, sprinkle with 1 tablespoon of shredded cheese, fold in half, and arrange folded side down in a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf pan with plastic wrap or foil and let the dough rise again in a warm place until puffy, about 45 minutes.
- Bake: Preheat oven to 350°F (177°C) with rack in the lower third position. Bake the bread for about 50 minutes until golden brown, tenting with foil if browning too quickly. Remove from oven and place pan on a wire rack.
- Optional topping: Brush the top with melted butter and sprinkle with flaky sea salt while warm.
- Cool and serve: Let the bread cool for 10 minutes in the pan, then remove and serve warm.
- Storage: Store leftovers at room temperature for up to 2 days or refrigerate for up to 1 week. Reheat in a 300°F oven for 10-15 minutes or microwave briefly to soften.
Notes
- Make Ahead: Freeze baked bread up to 3 months; thaw at room temperature or overnight and reheat before serving.
- Dough can be refrigerated after first rise for up to 2 days before proceeding with assembly.
- To freeze dough, punch down after first rise, wrap tightly and freeze up to 3 months; thaw overnight and let rest 30 minutes before shaping.
- Use bread flour for a chewier texture or substitute 1 cup of flour with whole wheat for a nuttier flavor but avoid replacing all flour with whole wheat to maintain softness.
- Use extra soft butter for filling to prevent tearing the dough; microwave for 10-15 seconds if needed.
- If active dry yeast is used instead of instant yeast, increase rise times slightly.
- If the top browns too fast when baking, tent with aluminum foil to avoid burning.
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
