Description
2 ½ cups all-purpose flour
1 packet (2 ¼ teaspoons) instant yeast
1 teaspoon salt
¾ cup warm water (110°F)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons unsalted butter, melted
½ cup shredded mozzarella cheese (optional)
¼ teaspoon black pepper
Directions:
In a large bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 5-7 minutes until
smooth.
Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Preheat oven to 375°F (190°C). Grease a 9-inch loaf pan or bundt pan.
In a small bowl, mix melted butter, minced garlic, rosemary, and black pepper.
Punch down the dough and tear it into small pieces. Dip each piece into the butter mixture and layer them into the pan. Sprinkle with mozzarella cheese if
using.
Bake for 25-30 minutes, or until golden brown and cooked through.
Let cool slightly before serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 45 minutes (including rise time)
Kcal: 220 kcal per serving
Servings: 6
Step-by-Step Guide
1. Mix the Dough: In a large mixing bowl, whisk together the flour, instant yeast, and salt. Create a well in the center and pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
2. Knead: Turn the dough out onto a lightly floured surface. Knead by hand for 5-7 minutes, adding a sprinkle of flour only if the dough is too sticky, until it becomes smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
4. Prepare Flavor: While the dough rises, combine the melted butter, minced garlic, chopped rosemary, and black pepper in a small bowl. Set aside. Grease your 9-inch loaf or bundt pan.
5. Shape & Assemble: Punch down the risen dough. Tear it into roughly 1-inch pieces. Dip each piece thoroughly in the garlic-rosemary butter, then layer them randomly in the prepared pan. Pour any remaining butter over the top and sprinkle with optional mozzarella.
6. Bake: Place the pan in the preheated 375°F (190°C) oven. Bake for 25-30 minutes until the top is a deep golden brown and the bread sounds hollow when tapped.
7. Cool & Serve: Let the bread cool in the pan for 5-10 minutes. Then, carefully invert it onto a wire rack or serving plate. Serve warm.
Serving Suggestions
This aromatic pull-apart bread is incredibly versatile. Serve it as a stunning centerpiece alongside a bowl of hearty tomato soup, a fresh garden salad, or a creamy pasta dish. For a party appetizer, place the whole loaf on a board with small bowls of olive oil for dipping, marinara sauce, or a whipped herb cheese. It also makes a fantastic accompaniment to a roast chicken or grilled steak.
How-to Summary
Combine dry ingredients, then mix with water and oil to form a dough. Knead until smooth, let rise for 1 hour. Tear the risen dough into pieces, dip in a garlic-rosemary butter mixture, and layer in a greased pan. Bake at 375°F for 25-30 minutes until golden. Cool slightly and pull apart to serve.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Activate it first by dissolving the yeast and a pinch of sugar in the warm water. Let it sit for 5-10 minutes until frothy, then proceed with the recipe.
How do I store leftovers? Store cooled bread in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-10 minutes to restore crispness.
Can I make the dough ahead? Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before tearing and assembling.
What can I use instead of rosemary? Fresh thyme, oregano, or a mix of Italian herbs are excellent substitutes. For a different twist, try adding grated Parmesan cheese to the butter mixture.
My bread is dense. What went wrong? This is usually due to over-measuring the flour or using water that was too hot, which killed the yeast. Spoon flour into your measuring cup and level it off. Ensure your water is between 105-110°F.
Common Mistakes to Avoid
- Using Hot Water: Water over 115°F can kill the yeast. Use a thermometer to ensure it’s just warm (110°F).
- Over-flouring the Dough: Adding too much flour during kneading creates a dry, tough bread. The dough should be slightly tacky but not overly sticky.
- Not Letting it Rise Fully: Rushing the first rise prevents proper flavor and texture development. The dough must double in size.
- Overbaking: This dries out the bread. Start checking at 25 minutes; it’s done when golden brown and sounds hollow.
Conclusion
This Garlic Rosemary Pull-Apart Bread is more than a recipe; it’s a guaranteed way to elevate any meal. The process is simple and rewarding, resulting in a fragrant, buttery, and shareable loaf with irresistible layers. By following the detailed steps and avoiding common pitfalls, you’ll create a beautiful, homemade bread that impresses with both its flavor and fun presentation. Perfect for cozy dinners or festive gatherings, it’s a versatile bake that will become a cherished favorite.
