Rosemary Garlic Pull-Apart Bread
Ingredients for Dough:
- 2 1/4 cups all-purpose flour, plus more for work surface
- 2 Tbsp. granulated sugar
- 2 tsp. instant or quick-rising yeast
- 1 1/2 tsp. kosher salt
- 2/3 cup whole milk, warmed
- 3 Tbsp. unsalted butter, softened
Ingredients for filling and topping:
- 6 Tbsp. unsalted butter, softened
- 3/4 cup Parmesan cheese
- 2 Tbsp. finely chopped fresh flat-leaf parsley
- 1 Tbsp.finely chopped fresh rosemary
- 1 large garlic clove, grated
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 Tbsp. unsalted butter, melted
- 1/2 tsp. flaky sea salt
Directions:
- Place flour, sugar, yeast and salt in bowl of a stand mixer fitted with the paddle attachment.
- With the mixer running on low speed, beat in warm milk and butter until just combined, 30 to 45 seconds.
- Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes.
- Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
- Meanwhile, make the filling. Stir together butter, Parmesan, parsley, rosemary, garlic, salt and pepper in a small bowl until well combined. Set aside.
- Punch dough down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces, about 3 tablespoons each. Flatten each piece into a 4-inch round disk.
- Spread about 1 tablespoon filling onto 1 side of each disk. Butter and sprinkle with sea salt. Stack disks, cheese side up, on top of each other.
- Turn the stack of dough onto its side and place in a loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes.
- Preheat oven to 325 F.
- Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning.
- Transfer loaf pan to a wire rack and let cool for 10 minutes.
