Rosemary Garlic Pull Apart Bread (Cheesy & Fluffy!)
This Rosemary Garlic Pull Apart Bread is the ultimate comfort food centerpiece. As seen in the photos, this is not just a standard loaf, it is an interactive experience. Each tender, buttery layer is infused with aromatic rosemary and savory garlic, then generously stuffed with melted cheese that stretches beautifully when pulled apart. The golden-brown crust is brushed with even more herb butter, creating a rustic, savory treat that is impossible to resist.
What makes this bread truly special is its incredible texture. It falls somewhere between a soft dinner roll and a flaky savory pastry. The dough is enriched with milk, butter, and egg, ensuring a crumb that remains moist and fluffy. The cheese pull is the star of the show—strings of melted mozzarella or white cheddar weave through the layers, ensuring every bite is cheesy, garlicky perfection.
Secrets to the Perfect Rosemary Garlic Pull Apart Bread
Why It Works
This recipe works because of the flavor infusion. Unlike plain bread, the dough itself is seasoned with garlic powder and fresh rosemary, meaning the flavor is built right into the foundation. The filling acts as a savory glue, binding the layers with a rich mixture of butter, fresh herbs, and sharp cheese. Visually, the “layered lamination” technique creates those distinct, peelable sections seen in the image, making it fun to eat and beautiful to serve.
A specific technique visible in the photo is the “accordion fold” method. By stacking the dough squares vertically in the loaf pan, you create vertical layers that bake up into distinct, pullable sheets, maximizing the surface area for the crispy cheese edges and soft buttery centers.
Chef’s Tips
- Don’t Overheat the Milk: When activating your yeast, the milk should be warm (around 110°F), not hot. If it’s too hot, it will kill the yeast and your bread won’t rise. It should feel like warm bathwater.
- Room Temperature Butter: For the filling, make sure your butter is “extra soft” but not melted. This allows you to spread it easily over the delicate dough without tearing it, ensuring every inch gets coated in garlic goodness.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For the spectacular stretch seen in the pictures, grate a block of mozzarella or white cheddar yourself.
Serve this warm alongside a hearty bowl of tomato basil soup or as a show-stopping side for your holiday dinner.
Storage
This bread is best eaten fresh while warm. However, leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Reheat individual slices in the microwave for 20 seconds or the whole loaf in the oven at 300°F for 10 minutes to melt the cheese again.
Substitutions
Herbs: Thyme or oregano are great substitutes if you don't enjoy rosemary. Cheese: Gruyère or Gouda would add a delicious nutty depth to the bread. Yeast: You can use active dry yeast instead of instant, just ensure you let it bloom fully in the warm milk first.
Ingredients
2 tsp (or instant yeast)
1 tbsp, to feed the yeast
3/4 cup (180ml), warmed to 110°F
3 tbsp (43g), softened to room temperature
1 large, room temperature
2 1/3 cups (291g), spooned & leveled
1 tsp
1 tsp
1 tbsp, finely chopped
5 tbsp (71g), extra soft
1 tbsp, finely chopped
1 tbsp, finely chopped
2 cloves, minced (or 1/2 tsp garlic powder)
1/4 tsp
3/4 cup (95g), shredded parmesan, mozzarella, or white cheddar
1 tbsp, melted
For sprinkling
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Whisk the warm milk, sugar, and yeast together in the bowl of a stand mixer. Cover and let sit for 5 minutes until frothy.
Add the softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed until combined, then increase to medium-low and knead for 5-7 minutes until the dough is soft and slightly tacky (add a little more flour if too sticky).
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
In a small bowl, mix the extra soft butter, minced garlic, chopped herbs, and salt until smooth.
Punch down the risen dough. Roll it out on a floured surface into a 12x20 inch rectangle. Spread the herb butter filling evenly over the dough and sprinkle with the shredded cheese.
Cut the dough into 12 even squares. Stack the squares on top of each other in piles of 3 or 4.
Grease a 9x5 inch loaf pan. Place the stacks of dough into the pan sideways (like pages in a book). Cover and let rise for another 30-45 minutes until puffy.
Preheat oven to 350°F (177°C). Bake the loaf for 30-35 minutes until the top is golden brown. (Tent with foil if browning too quickly).
Brush the warm loaf with the melted topping butter and sprinkle with flaky sea salt. Let cool for 10 minutes before pulling apart.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Rosemary Garlic Pull Apart Bread (Cheesy & Fluffy!)
This Rosemary Garlic Pull Apart Bread is the ultimate comfort food centerpiece. As seen in the photos, this is not just a standard loaf, it is an interactive ex
Ingredients
Instructions
Whisk the warm milk, sugar, and yeast together in the bowl of a stand mixer. Cover and let sit for 5 minutes until frothy.
Add the softened butter, egg, flour, salt, garlic powder, and rosemary to the yeast mixture. Beat on low speed until combined, then increase to medium-low and knead for 5-7 minutes until the dough is soft and slightly tacky (add a little more flour if too sticky).
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
In a small bowl, mix the extra soft butter, minced garlic, chopped herbs, and salt until smooth.
Punch down the risen dough. Roll it out on a floured surface into a 12x20 inch rectangle. Spread the herb butter filling evenly over the dough and sprinkle with the shredded cheese.
Cut the dough into 12 even squares. Stack the squares on top of each other in piles of 3 or 4.
Grease a 9x5 inch loaf pan. Place the stacks of dough into the pan sideways (like pages in a book). Cover and let rise for another 30-45 minutes until puffy.
Preheat oven to 350°F (177°C). Bake the loaf for 30-35 minutes until the top is golden brown. (Tent with foil if browning too quickly).
Brush the warm loaf with the melted topping butter and sprinkle with flaky sea salt. Let cool for 10 minutes before pulling apart.
Rate This Recipe
Tools You'll Need
- Stand Mixer
- 9x5 Loaf Pan
- Rolling Pin
Recipe Tags
Welcome to Cozy Bites Kitchen
At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
LEARN MORE
