Name: Rosemary Garlic Pull Apart Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup warm water; 2¼ tsp active dry yeast; 1 tbsp granulated sugar; 1½ tsp salt; 2 tbsp olive oil; 4 tbsp unsalted butter (melted); 3 cloves garlic (minced); 1 tbsp fresh rosemary (chopped); ¼ tsp salt (for butter mixture); ¼ cup grated parmesan cheese (optional)

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Rosemary garlic pull apart bread is soft, fluffy, and bursting with savory flavor in every bite. I love making it for gatherings, dinners, or even just to enjoy with a bowl of soup. Each piece pulls apart perfectly, coated in buttery garlic and fragrant rosemary, making it the kind of bread that disappears fast from the table.

Why You’ll Love This Recipe

I love this bread because it’s fun to make, fun to eat, and filled with incredible flavor. The dough bakes up tender and golden, while the garlic butter seeps into every nook. The fresh rosemary adds a beautiful aromatic touch, and the pull-apart style makes it perfect for sharing—or pulling apart one bite at a time for myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Warm water
Active dry yeast
Granulated sugar
Salt
Olive oil

For the garlic rosemary butter:

Unsalted butter (melted)
Garlic (minced)
Fresh rosemary (chopped)
Salt
Grated parmesan cheese (optional)

Directions

I mix the yeast with warm water and sugar, and let it sit for about 5–10 minutes until foamy.
In a large bowl, I combine the flour and salt, then add the yeast mixture and olive oil. I mix until a soft dough forms.
I knead the dough for 7–8 minutes until smooth, then place it in a greased bowl, cover it, and let it rise for about 1 hour or until doubled.
While the dough rises, I mix the melted butter with garlic, rosemary, and a pinch of salt.
Once the dough has risen, I punch it down and divide it into small pieces—about 1 to 1½ inches each.
I dip each dough piece in the garlic rosemary butter, then layer them in a greased bundt pan or loaf pan.
If I want extra flavor, I sprinkle a bit of parmesan cheese between the layers.
I cover the pan and let the dough rise again for 30–40 minutes.
I preheat the oven to 350°F (175°C) and bake for 30–35 minutes, or until golden brown and cooked through.
I let it cool slightly before removing from the pan and serving warm.

Servings and timing

This recipe makes one loaf or bundt-sized pull apart bread, serving about 6–8 people. It takes about 20 minutes to prep, 1½ hours to rise, and 30–35 minutes to bake.

Variations

Sometimes I add shredded mozzarella or sharp cheddar between the dough layers for a cheesy version. I’ve also used dried herbs when fresh rosemary isn’t on hand—just a bit less since they’re more potent. For a spicy kick, I mix in crushed red pepper flakes with the butter.

Storage/Reheating

I store any leftovers wrapped in foil at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I wrap the bread in foil and warm it in a 300°F oven for 10–15 minutes. Individual pieces can be microwaved for about 15 seconds. This bread also freezes well—just wrap tightly and thaw before reheating.

FAQs

Can I use store-bought dough?

Yes, refrigerated pizza dough or biscuit dough works in a pinch. I just cut it into chunks and coat it the same way.

Do I have to use a bundt pan?

Not at all. I’ve made this in a loaf pan, round cake pan, and even a muffin tin for mini pull-apart bites.

Can I use dried rosemary?

Yes, but I use about half the amount of fresh. I crush it slightly between my fingers to release the flavor.

Why didn’t my bread rise?

The yeast may have been expired, or the water might have been too hot or too cold. I always make sure the yeast gets foamy before adding it to the dough.

Can I prep this ahead of time?

Yes, I assemble the bread in the pan, cover it, and refrigerate overnight. The next day, I let it come to room temp and rise before baking.

Conclusion

Rosemary garlic pull apart bread is one of those recipes that feels special without being complicated. I love how the aroma fills the kitchen and how each piece is buttery, garlicky, and full of flavor. Whether I’m serving it alongside dinner or enjoying it as a snack, it never lasts long once it hits the table.