Description
This Rosemary Garlic Pull-Apart Bread is soft, buttery, and bursting with fresh garlic and rosemary flavor. Made with simple ingredients and baked until golden brown, this bread is perfect for dipping in olive oil, pairing with soups, or serving alongside a holiday meal.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
For the Garlic Rosemary Butter:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Instructions
Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Make the dough: In a large bowl, combine flour and salt. Add yeast mixture and olive oil, mixing until a dough forms. Knead for 8-10 minutes until smooth and elastic.
First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Prepare the butter mixture: In a small bowl, mix melted butter, garlic, rosemary, salt, and pepper.
Shape the dough: Punch down the dough and divide it into small pieces (about golf ball size). Dip each piece in the garlic butter mixture, then place in a greased 9-inch round pan or loaf pan, layering as needed.
Second rise: Cover and let rise for another 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
Bake: Bake for 25-30 minutes, or until golden brown.
Serve: Let cool slightly before serving warm. Sprinkle with Parmesan cheese if desired.
Notes
Add red pepper flakes for a spicy kick!
Swap rosemary for thyme or Italian seasoning for a different flavor.
Serve with olive oil & balsamic vinegar for dipping.