Rosemary Garlic Pull-Apart Bread is a joyfully aromatic, cheese-studded bread that turns any gathering into an irresistible occasion. Imagine warm, golden layers of tender bread, each infused with fragrant rosemary, mellow roasted garlic, and melty mozzarella, all ready to be devoured one blissful piece at a time. This recipe is a cherished favorite for its magical blend of comforting flavors and its utterly shareable spirit—perfect for cozy Sunday dinners, brunch spreads, or just about any situation where you want a crowd to sigh in delight.
Ingredients You’ll Need
The ingredients for this Rosemary Garlic Pull-Apart Bread are delightfully simple, but each one plays a starring role in making the loaf deeply flavorful and tempting. The dough bakes up beautifully, while the fresh herbs and cheese create a mouth-watering aroma and taste. Here’s what you need and how each builds the experience:
- Pizza Dough: Store-bought or homemade, this gives you a soft, chewy base that’s perfect for tearing and sharing.
- Unsalted Butter: Melted butter sinks deep into the bread, guaranteeing a tender crumb and rich flavor in every pull-apart layer.
- Fresh Rosemary: This fragrant herb adds both a woodsy aroma and a hint of color, making every bite sing with fresh flavor.
- Garlic: Minced garlic brings a mellow depth and irresistible zing, especially as it bakes and sweetens in the oven.
- Shredded Mozzarella Cheese: For gooey, stretchy perfection between the layers—don’t be shy here!
- Salt: A touch of salt balances the rich flavors and makes everything pop.
- Black Pepper: Just a hint adds pleasant warmth and complexity.
- Chopped Parsley (optional): A bright, herby finish that adds color and freshness at serving time.
How to Make Rosemary Garlic Pull-Apart Bread
Step 1: Prep Your Pan and Oven
Start by heating your oven to 375°F (190°C)—this gives your bread the ideal environment to bake up golden and springy. Grab a loaf pan and generously grease it, or line with parchment paper for easy removal later. This simple step makes cleanup a breeze and guarantees you won’t miss a single cheesy morsel!
Step 2: Mix the Rosemary Garlic Butter
In a small bowl, combine the melted butter, finely chopped rosemary, and minced garlic. Stir well until the herbs and garlic are evenly distributed. This mixture fills your kitchen with a heavenly aroma and infuses every layer of the Rosemary Garlic Pull-Apart Bread with herbal, garlicky richness.
Step 3: Roll and Brush the Dough
Roll your pizza dough into a rectangle—aim for a surface about a quarter-inch thick so your layers will be pillowy and soft inside, yet crispy on the edges. Brush the entire rectangle generously with the rosemary garlic butter, making sure every corner gets some of that liquid gold.
Step 4: Layer with Cheese and Seasonings
Sprinkle a thick, even layer of shredded mozzarella over the buttered dough, then follow with the salt and black pepper. The cheese melts into little pockets between each layer, so be generous! Feel free to sneak a little extra cheese if you’re feeling bold.
Step 5: Slice, Stack, and Layer
Use a sharp knife or a pizza cutter to slice the dough into roughly equal squares—four or five rows in each direction usually does the trick. Carefully stack these squares, cheese side up, and arrange them vertically in your loaf pan. This stacking creates that signature pull-apart effect, turning every baked edge into the best bite.
Step 6: Add Extra Flavor and Bake
Drizzle any remaining rosemary garlic butter over the top of the stacked dough in the pan. It’ll soak through every crevice, acting as both flavor booster and crust enhancer. Slide the pan into the oven and bake for 30 to 35 minutes or until the top is bubbling and beautifully golden brown.
Step 7: Cool, Garnish, and Enjoy
Let your Rosemary Garlic Pull-Apart Bread cool for at least 10 minutes—this helps the cheese set and makes pulling apart much cleaner. Finish with a scattering of fresh chopped parsley, if you like, for a hit of color and freshness. Now, tear off a warm, cheesy square and dig in!
How to Serve Rosemary Garlic Pull-Apart Bread
Garnishes
For an inviting presentation, scatter a handful of freshly chopped parsley over the warm bread just before serving. A sprinkle of flaky sea salt or even an extra dusting of Parmesan adds a gourmet touch that plays perfectly with the herbaceous, garlicky notes.
Side Dishes
Rosemary Garlic Pull-Apart Bread is positively dreamy with classic Italian dishes—think a big bowl of homemade pasta, hearty tomato soup, or a fresh green salad. It’s also wonderful as a savory brunch addition alongside eggs, roasted veggies, or your favorite antipasto platter.
Creative Ways to Present
For a party, arrange the pull-apart squares in a basket lined with a linen towel for a rustic, help-yourself experience. Or, if you’re entertaining, slice the loaf into “bread sticks” and serve with warm marinara, whipped ricotta, or garlic-infused olive oil for dipping. People will love trying every variation!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Rosemary Garlic Pull-Apart Bread (lucky you!), let it cool completely before storing. Wrap the loaf tightly in foil or transfer pieces to an airtight container, then keep the bread at room temperature for up to two days or in the refrigerator for up to a week. Its robust flavors hold up wonderfully, even as they deepen over time.
Freezing
This bread freezes beautifully—just wrap cooled slices or sections tightly in plastic and slip them into a freezer bag. The pull-apart pieces can be frozen for up to two months. When you’re craving that cozy, herby goodness, simply thaw at room temperature or in the fridge overnight.
Reheating
To reheat, place individual servings or the whole loaf (still wrapped in foil) in a 350°F (175°C) oven for about 10 minutes, or until warmed through and the cheese is melty once again. A quick stint in a toaster oven revives the crust, making every bite taste freshly baked.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! If fresh rosemary isn’t handy, dried rosemary works in a pinch—just use half the amount since dried herbs have a more concentrated flavor. Rub the dried rosemary between your fingers before adding to the butter to help release its oils.
What type of pizza dough is best?
You can use homemade pizza dough for the most flavor and texture control, but a good-quality store-bought dough will work just as well for Rosemary Garlic Pull-Apart Bread. Just be sure it’s plain (not pre-baked or seasoned) so the garlic and rosemary shine.
Can I add more or different cheeses?
Definitely! Mozzarella is classic for its gooey melt, but mixing in sharp cheddar, fontina, or even a bit of Parmesan takes the cheesiness to a whole new level. Feel free to experiment and create your own signature pull-apart bread.
Is it possible to make this bread ahead of time?
Yes, you can assemble the bread up to the point of baking, then cover tightly and refrigerate overnight. When ready to serve, pop it straight into the oven—just add a couple extra minutes to the baking time if it’s chilled.
How do I keep the loaf from sticking to the pan?
Generously greasing the loaf pan or lining it with parchment paper ensures easy removal. If using parchment, leave some overhang on the sides so you can lift the bread out with no trouble at all.
Final Thoughts
There’s something special about pulling apart a loaf of Rosemary Garlic Pull-Apart Bread with the people you love. It’s easy enough for weeknights, impressive enough for company, and unfailingly delicious. Give it a try, and get ready for the happy faces (and maybe some requests for seconds) around your table!
Print
Rosemary Garlic Pull-Apart Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 loaf 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Global
- Diet: Vegetarian
Description
Golden, buttery layers of warm bread infused with fresh rosemary, garlic, and melty cheese—this pull-apart bread is the ultimate savory centerpiece for any table. Soft and stretchy on the inside, crisp and fragrant on the outside.
Ingredients
Pull-Apart Bread:
- 1 pound pizza dough (homemade or store-bought)
Rosemary Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
Additional Ingredients:
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- Prepare Rosemary Garlic Butter: In a small bowl, mix together melted butter, chopped rosemary, and minced garlic.
- Roll Out Dough: Roll out the dough into a rectangle and brush generously with the rosemary garlic butter mixture.
- Add Cheese: Sprinkle evenly with mozzarella, salt, and black pepper.
- Stack Dough: Slice the dough into squares and stack them, cheese side up. Place stacks into the loaf pan vertically.
- Bake: Pour any remaining garlic butter over the top. Bake for 30–35 minutes, or until the top is golden brown and the cheese is bubbly and melted.
- Cool and Garnish: Let cool slightly before pulling apart. Garnish with chopped parsley if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
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