Rosemary Garlic Pull-Apart Bread Recipe
Introduction
Rosemary Garlic Pull-Apart Bread is a delightful, aromatic treat perfect for sharing. Soft, buttery layers infused with garlic and fresh rosemary make this bread irresistibly flavorful and ideal for any meal or snack.
Ingredients
- Bread dough (enough for one loaf)
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 4 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Roll out the bread dough into a large rectangle.
- Step 2: Mix the melted butter with minced garlic and chopped rosemary.
- Step 3: Brush the butter mixture evenly over the dough.
- Step 4: Cut the dough into squares or strips and stack them in a greased loaf pan, layering to create a pull-apart effect.
- Step 5: Bake for about 30-35 minutes, or until the bread is golden brown and cooked through.
- Step 6: Let the bread cool slightly before serving warm.
Tips & Variations
- For extra flavor, sprinkle some grated Parmesan cheese between the layers before baking.
- Use dried rosemary if fresh is unavailable, but reduce the amount by half as it is more concentrated.
- Try adding a pinch of red pepper flakes to the butter mixture for a subtle spicy kick.
Storage
Store leftover bread in an airtight container at room temperature for up to 2 days. Reheat by warming in the oven at 300°F (150°C) for 5-10 minutes to restore freshness and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dough for this recipe?
Yes, store-bought bread dough works well and can save time. Just follow the instructions for stacking and baking as described.
How do I keep the garlic flavor from becoming too strong?
Using fresh garlic and mixing it evenly with melted butter helps distribute the flavor gently. If you prefer a milder taste, reduce the garlic amount or roast it beforehand to mellow the sharpness.
PrintRosemary Garlic Pull-Apart Bread Recipe
This Rosemary Garlic Pull-Apart Bread is a flavorful, aromatic treat perfect as a snack or side dish. Soft bread dough is generously coated with melted butter mixed with minced garlic and fresh rosemary, then layered in a pan. Baking until golden creates a deliciously tender, pull-apart loaf infused with rich herb and garlic flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Bread Dough
- 1 batch of bread dough (about 3 cups all-purpose flour dough)
Garlic Herb Butter
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
Instructions
- Prepare the Garlic Herb Butter: In a small bowl, combine the melted butter with the minced garlic and chopped rosemary. Mix well to infuse the flavors.
- Coat the Dough: Divide the bread dough into equal portions (about 12 pieces). Dip or brush each piece thoroughly with the garlic herb butter mixture, ensuring every piece is well coated.
- Stack in Pan: Arrange the buttered dough pieces tightly in a greased loaf pan, stacking them so the small pieces layer together to create a pull-apart texture.
- Bake the Bread: Preheat the oven to 375°F (190°C). Bake the stacked dough for 25-30 minutes, or until the bread turns golden brown on top and sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven, let it cool slightly in the pan for 10 minutes, then transfer to a wire rack. Serve warm and enjoy pulling apart the flavorful pieces.
Notes
- Use fresh rosemary for best flavor, but dried rosemary can be used if fresh is unavailable (reduce quantity).
- Ensure the bread dough is soft but firm enough to hold shape when stacked.
- Serve as a side with soups, salads, or pasta dishes.
- Store leftovers in an airtight container for up to 2 days; reheat gently before serving.
- Feel free to add a sprinkle of Parmesan cheese on top before baking for an extra savory touch.
Keywords: Rosemary garlic bread, pull-apart bread, herb bread, garlic bread, baked bread, savory bread
