Description
When you’re craving something warm, fluffy, and irresistibly garlicky, Rosemary Garlic Pull Apart Bread hits the spot like no other. Each buttery, golden bite is layered with roasted garlic, fresh rosemary, and just the right amount of sea salt—making it the ultimate savory side or snack.
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Ingredients
For the Dough (or use store-bought pizza dough):
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3 cups all-purpose flour
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2¼ tsp instant yeast
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1 tsp sugar
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1 tsp salt
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¾ cup warm water
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2 tbsp olive oil
For the Garlic Butter & Topping:
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5 tbsp unsalted butter, melted
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3 garlic cloves, minced
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1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
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½ tsp sea salt flakes
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Optional: grated Parmesan for topping
Instructions
Step 1: Make the Dough
Mix flour, yeast, sugar, and salt. Add warm water and olive oil. Knead for 8–10 minutes (or 5 mins in a stand mixer) until soft and elastic. Cover and let rise for 1 hour or until doubled.
Short on time? Use 1 lb of store-bought pizza dough!
Step 2: Make the Garlic Butter
Melt butter and stir in garlic and rosemary. Let it infuse while the dough rises.
Step 3: Roll & Shape
Divide dough into small balls (about golf ball size). Dip each one into the garlic butter and layer them into your greased pan. Sprinkle with sea salt and optional Parmesan as you go.
Step 4: Second Rise
Let the shaped dough rest and rise again for 20–30 minutes until puffy.
Step 5: Bake
Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown and fragrant.
Step 6: Finish & Serve
Brush with any remaining garlic butter and top with extra rosemary or salt. Serve warm and pull apart with your hands—no knife needed.
Notes
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Don’t overstuff the pan – Leave some room for dough to rise and expand.
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Use fresh rosemary for best flavor and aroma.
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Add cheese! Sprinkle grated mozzarella or Parmesan between layers for an extra indulgent version.
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Make ahead: Assemble and refrigerate unbaked for up to 24 hours.
- Prep Time: 20 minutes (plus 1 hour rise)
- Cook Time: 25–30 minutes
- Cuisine: American / Italian-inspired