Garlic Rosemary Pull-Apart Bread: the Recipe for a Super Soft and Flavorful Bread Perfect for Any Occasion!

Total time: 1 hr. + leavening time
Difficulty: Low
Serves: 6 people
By Cookist

There's no perfect meal without a loaf of bread. Think about it: how else would you accompany your side dishes? What else could you dip into sauces and vinaigrettes? And, more importantly, what else could you use to scoop up any remaining leftovers inside of the pan? Let's step it up a little bit, though. Because what we're about to present to you isn't just a classic loaf of homemade bread – nothing wrong with that, that's still yummy! – but a special type of bread: Garlic Rosemary Pull-Apart Bread! A soft and appetizing savory leavened product, ideal for accompanying your dishes, or even to enjoy as it is (we wouldn't judge!). Simple to make, it uses staple pantry ingredients: flour, dry yeast, eggs, melted butter, garlic and aromatic herbs. It has to leaven and be seasoned with a special mixture of butter and cheese before being baked to perfection. The result? A soft, moist, seasoned, pull-apart bread that will have you reaching for more every time your slice is over.

What is Garlic Rosemary Pull-Apart Bread?

Garlic bread has its roots in ancient Rome, where soldiers would rub garlic on toasted bread for flavor. The modern version, often associated with Italian-American cuisine, became popular in the mid-20th century, featuring French bread or baguette topped with garlic, butter, and herbs, then baked to golden perfection.

Garlic rosemary pull-apart bread is a more recent innovation, blending traditional flavors with a fun, interactive format. It likely emerged from the artisanal bread movement of the late 20th and early 21st centuries, combining the robust flavors of garlic and rosemary in a tear-and-share loaf, perfect for communal dining and social gatherings.

Tips to Get the Best Garlic Rosemary Pull-Apart Bread

  • Ensure the milk is warm, not hot (around 110°F or 43°C). Hot milk can kill the yeast, while cold milk won’t activate it. This step is crucial for a good rise.
  • Knead the dough until it’s smooth and elastic. This usually takes about 10 minutes by hand. Proper kneading develops the gluten, giving the bread structure and chewiness.
  • Place the dough in a warm, draft-free area to rise. If your kitchen is cold, you can turn on the oven to a low temperature for a few minutes, turn it off, and then let the dough rise inside the oven.
  • Choose a cheese that melts well, like mozzarella or cheddar, for a gooey, delicious center. Feel free to mix cheeses for added flavor complexity.
  • Allow the bread to cool slightly before serving. This helps set the structure and makes it easier to pull apart without tearing.

Is This The Same as Monkey Bread?

No, garlic rosemary pull-apart bread and monkey bread are not the same. While both are pull-apart breads, garlic rosemary pull-apart bread is savory, flavored with garlic and herbs. Monkey bread is sweet, typically made with dough balls coated in cinnamon sugar and baked with a sticky, caramel-like sauce.

What Types of Cheese Can I Use for This Pull-Apart Bread?

Use cheeses that melt well, such as mozzarella, cheddar, provolone, or a blend of these. These cheeses add a gooey, flavorful center that complements the garlic and rosemary. For extra flavor, you can also mix in Parmesan or Gruyère.

Can I Make This Ahead?

Yes, you can! Prepare the dough and assemble the bread as directed, then cover and refrigerate overnight before the second rise. Allow the dough to come to room temperature and rise for about 30 minutes before baking.

Can I Use Fresh Yeast Instead of Dry One?

Yes, you can! Substitute 21 grams (3 times the amount of dry yeast) of fresh yeast for 7 grams of dry yeast. Dissolve the fresh yeast in warm milk and follow the recipe as usual.

Why is My Bread Crumbly?

The bread can be crumbly if there isn't enough moisture in the dough, if it's overbaked, or if the dough wasn't kneaded sufficiently to develop the gluten.

Why Didn't My Bread Rise Properly?

The bread may not rise properly due to inactive yeast, insufficient kneading, or rising in a cold environment. Ensure the yeast is fresh and the liquid is warm, knead the dough well to develop gluten, and let it rise in a warm, draft-free place.

Can I Freeze This Garlic Rosemary Pull-Apart Bread?

Yes! After baking and cooling, wrap it tightly in plastic wrap and aluminum foil, then freeze. To serve, thaw at room temperature and reheat in the oven until warm. It can keep in the freezer for about 2 months.

More Bread Recipes You Can Try as Side Dishes This Summer

Spinach Feta Bread

Cheese Potato Bread

Flourless Lentil Bread

Hasselback Bread

Cheese Twisted Bread

How to Store Garlic Rosemary Pull-Apart Bread

You can store Garlic Rosemary Pull-Apart Bread at room temperature, covered with cling film, up to 2 days. You can also freeze it, as aforementioned.


Dry yeast
7 grams
13 grams
200 ml
All-purpose flour
400 grams
Melted butter
60 grams
Garlic powder
30 grams
Dry rosemary
30 grams
6 grams
For the seasoned butter
90 grams
30 grams
dry parsley
30 grams
2 cloves
to taste
Grated cheese
120 grams

How to Make Garlic Rosemary Pull-Apart Bread

In a bowl, add the dry yeast, the sugar and milk and mix to combine and dissolve the two dry ingredients. Cover with a cloth and let it sit for 10 minutes to activate the yeast.

After 10 minutes, add the flour, egg, garlic powder, dry rosemary and salt and mix with a spatula. When the dough starts to form knead it with your hands to obtain a smooth dough.

When the dough is smooth and elastic, cover it with cling film and let it rise for 2 hours, or until it has doubled in volume.

In the meantime, in a bowl, add the butter, rosemary, dry parsley, garlic and salt and mix with a spatula to combine and create the seasoning for the bread.

After the leavening time has elapsed, transfer the dough to the working surface and split it into 12 pieces.

Flatten each piece into a circle with your hands and spread the seasoned butter. Add the cheese on top.

Fold the piece in half.

Line all the folded pieces inside of a prepared baking pan, round side up.

Cover with cling film and let it rise for 30 minutes. After the second leavening, remove the cling film and transfer to the oven. Bake at 360°F (180°C) for about 40 minutes.

Wait for the bread to cool before serving it. Enjoy!

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