Pull-Apart Garlic Rosemary Bread
Ingredients
Dough
2 teaspoons active dry yeast
1 tablespoon granulated sugar
¾ cup whole milk
3 tablespoons unsalted butter, softened
1 large egg
2⅓ cups all-purpose flour, 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
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 ½ teaspoon garlic powder
¼ teaspoon salt
¾ cup shredded Parmesan, mozzarella, or white cheddar cheese
Optional Toppings
1 tablespoon unsalted butter, melted
Flaky/coarse sea salt for sprinkling
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Instructions
To make the dough, start by placing the yeast and sugar in the Stand Mixer Bowl. Insert the Dough Hook or Paddle Attachment.
Heat the milk on the stove or in the microwave until warm to touch, about 110°F. Pour warm milk on top of yeast/sugar. Mix gently to combine, then loosely cover with a clean kitchen towel and allow to sit until “frothy,” about 5-10 minutes.
Once frothy, add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3-4 minutes. Dough will be soft.
To begin to knead the dough, switch to the Dough Hook if using the Paddle previously. With the dough still in the Stand Mixer Bowl, beat for an additional 5minutes.
After kneading, the dough should still feel a little soft. To check softness, poke gently, and if it slowly bounces back, the dough is ready to rise.
To begin the rising process, use hands to shape the kneaded dough into a ball. Place the dough in a greased bowl and cover with plastic wrap or aluminum foil. Place the bowl in the warmest part of the kitchen to rise until doubled in size, around 60-90 minutes.
While dough rises, begin preparing the filling. In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, it can be mixed simply by using a spoon or fork. Cover tightly and set aside until ready to use—do not refrigerate!
Grease a 9x5-inch loaf pan. To begin assembling the bread, punch down on the dough to release the air. Place dough on a lightly floured countertop. Divide into 12 equal pieces, each about ¼ cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up.
Once in baking pan, it’s necessary for the dough to sit for another 40-45 minutes to rise a second time. Cover the pan with plastic wrap or aluminum foil and let sit in the warmest part of the kitchen.
Adjust the oven rack to the lower third position then preheat oven to 350°F.
Bake until golden brown, about 45-50 minutes. If the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes—it will seep into the bread before it finishes.)
Remove from oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
Cool for 10 minutes in the pan, then remove from the pan and serve warm.
A savory restaurant appetizer right at home with no reservations required!
