Rosemary Garlic Pull Apart Bread
This delightful homemade bread features fluffy, buttery pieces infused with rosemary and garlic, perfect for pulling apart and sharing.
Ingredients
For the Dough
- 3.5 cups all-purpose flour Plus extra for kneading
- 1 tablespoon sugar
- 1 packet active dry yeast (2 ¼ teaspoons) Can be substituted with instant yeast
- 1 teaspoon salt
- 1 cup warm water About 110°F
- 0.25 cups unsalted butter, melted Plus extra for brushing
For Flavoring
- 4-5 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- to taste coarse salt for sprinkling (optional)
Instructions
Preparation
- In a small bowl, combine 1 cup of warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes, until frothy.
- In a large mixing bowl, whisk together the flour and salt.
- Pour the melted butter and activated yeast mixture into the dry ingredients. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- In the last minute of kneading, incorporate the minced garlic and fresh rosemary.
Rising
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- After the first rise, punch down the dough and divide it into small balls (about 1 inch in diameter).
- Grease a loaf pan and layer the dough balls in the pan. Sprinkle extra garlic and rosemary between the layers if desired.
- Cover the pan and let it rest again for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Bake the bread for about 25-30 minutes until golden brown.
- Remove the bread from the oven, brush it with melted butter, and sprinkle coarse salt on top if using.
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and foil, can last up to 3 months in the freezer. Reheat in the oven at 350°F for about 10-15 minutes.