Rosemary Garlic Pull Apart Bread (Printable Version)
# What You Need:
→ For the Dough
01 -
2 teaspoons Platinum Yeast
02 -
1 tablespoon granulated sugar
03 -
180ml whole milk, warmed to 43°C
04 -
43g unsalted butter, softened
05 -
1 large egg
06 -
291g all-purpose flour, plus more as needed
07 -
1 teaspoon salt
08 -
1 teaspoon garlic powder
09 -
1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
→ For the Filling
10 -
71g unsalted butter, extra soft
11 -
1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
12 -
1 tablespoon fresh parsley, finely chopped (or 2 teaspoons dried)
13 -
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
14 -
1/4 teaspoon salt
15 -
95g shredded parmesan, mozzarella, or cheddar cheese
→ Optional Topping
16 -
14g unsalted butter, melted
17 -
Coarse or flaky sea salt for sprinkling
# Steps to Follow:
01 -
In a stand mixer or large bowl, combine yeast, sugar, and warm milk (43°C). Stir gently, cover, and let it sit for 5-10 minutes until frothy.
02 -
Add butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed for 3 minutes until combined.
03 -
Knead the dough on medium speed for 5 minutes (or by hand for 5 minutes). If sticky, add flour gradually, 1 teaspoon at a time. Dough should be soft and slightly tacky but not sticky. Let it rise in a greased bowl for 60-90 minutes until doubled in size.
04 -
In a medium bowl, mix soft butter, rosemary, parsley, garlic, and salt. Set aside.
05 -
Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a 4-inch circle. Spread 1-2 teaspoons of the filling on each circle and sprinkle 1 tablespoon of cheese. Fold the circles in half and line them up in a greased 9×5-inch loaf pan, round side up.
06 -
Cover the pan with plastic wrap and let it rise for 45 minutes until puffy.
07 -
Preheat oven to 177°C. Bake for 50 minutes until golden brown. If the top browns too quickly, cover with foil.
08 -
Remove from the oven and let cool for 10 minutes. Optionally, brush with melted butter and sprinkle with flaky sea salt before serving.
# Additional Notes:
01 -
The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
02 -
Baked loaf can be frozen for up to 3 months.
03 -
The butter for filling should be extra soft for easy spreading. Microwave it for 10-15 seconds if necessary.