Roasted Garlic Parmesan Herb Pull-Apart Bread.
Hey, friends! I’m beyond excited to share what I truly believe is the best garlic bread you’ll ever make at home.
Oh,
My,
Goodness gracious.
This pull-apart garlic bread seriously takes it to the next level: tender, fluffy bread soaked with melted butter, packed with sharp parmesan cheese, and bursting with freshly chopped herbs just the way I love.
Honestly, it’s a perfect way to use up those lingering fresh herbs from your garden before the season ends. Anyone else feel that way too?
Right?!
And that golden roasted garlic? Just look at that beautiful caramel color and imagine the sweet, mellow, mellow flavor it brings.
Pull-apart breads have quickly become one of my all-time favorites to bake—I’ve already made three different versions and can’t wait to share them all with you soon. It might sound a little extra, but truly, they’re just so cozy and addictive. Fair warning: pull-apart bread is kind of taking over my kitchen lately!
There’s something so nostalgic and fun about pull-apart bread, don’t you think? It’s not quite a ’90s family classic, but more like one of those trendy early 2010s recipes you pinned and still secretly adore—kind of like that neon necklace I actually wore just yesterday that’s definitely out of style but made me smile.
It feels playful, warm, and packed with flavor—honestly, way better than you remember.
If you know me, you know I don’t do quick and simple without a little love. So get comfy and let me take you through all the delicious details this bread deserves.
This bread is drenched in what I call the “magic trifecta”: warm melted butter, sweet roasted garlic, and piles of shredded parmesan cheese. Believe me, this flavor combo is one of my all-time favorites.
After layering and slicing the dough, then letting it rise until it’s pillowy soft, I add even more butter, extra parmesan, and a good sprinkle of fresh garden herbs right on top. It feels like a delicious goodbye to summertime, plated just perfectly.
Can we all just agree? No other bread deserves this kind of spotlight moment right now.
This bread is so cozy and inviting looking, I’m tempted to curl up and sneak a little nap right there in the loaf pan!
Storage Tips
If by some miracle you have leftovers (though I won’t blame you if it disappears fast!), keep the bread in an airtight container at room temperature for up to two days. For longer storage, wrap the loaf tightly in plastic wrap and then aluminum foil, and freeze it for up to three months. When you want to enjoy it again, thaw overnight in the fridge, then warm up in a 350°F oven for about 10 minutes to revive that amazing buttery crust and soft inside goodness.
Make-Ahead Tips
You can absolutely prepare the dough and roast the garlic a day ahead. After the first rise, cover the dough and pop it into the fridge. Take it out about an hour before baking to bring it to room temp and let it rise a bit more. The roasted garlic keeps beautifully in an airtight container in the fridge for up to a week. This makes your baking day tons easier and more relaxed.
Variations
- Switch up the herbs! Fresh thyme, parsley, or tarragon all make delightful replacements.
- For a little kick, toss in a pinch of red pepper flakes into the filling.
- Mix shredded mozzarella with parmesan for an ultra-gooey, irresistible pull-apart bread.
- Add some cooked crumbled bacon or sun-dried tomatoes for a savory flavor boost.
- If you’re short on roasted garlic, garlic powder works in a pinch, but honestly, roasted garlic brings a whole different depth of flavor.
Serving Suggestions
This pull-apart bread pairs wonderfully with pasta dinners, comforting soups, or fresh garden salads. It’s fantastic alongside a big plate of spaghetti and meatballs or with a cozy bowl of tomato basil soup on the side. You can also serve it as a fun appetizer—just put plates out and let everyone pull their own pieces. Pair with your favorite red wine or a cold beer for a relaxed family dinner or game night treat.
Recipe FAQs
- Can I make this bread without a mixer? Absolutely! You can mix and knead by hand. Just be ready to work that soft, sticky dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
- What if I don’t have fresh herbs? No worries! Dried herbs are totally fine. Just add them right in when mixing the dough with the flour and seasonings. Fresh herbs do give it an extra boost, but dried herbs keep it tasty.
- How do I know when the bread is done? Look for a beautiful golden brown top that feels firm to the touch. It should sound hollow when you tap the bottom. If you want to be exact, aim for an internal temp around 190°F.
- Can I double the recipe? Sure thing! Use a larger pan or bake two loaves. Just keep an eye on the baking time—it might need a little extra or less time depending on the size.
- Why is the dough so sticky? This dough is meant to be soft and sticky to create that tender, fluffy texture. Try not to add extra flour or your bread could end up heavy and tough.
Soft and fluffy pull-apart bread filled with roasted garlic, melted butter, Parmesan cheese, and fresh herbs. This bread is perfect as a side dish, bursting with rich flavors and a tender crumb.
- Total Time: 3 hours (including all rises and roasting garlic)
- Yield: 1 loaf (9x5 inch) 1x
Ingredients
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt (for roasted garlic)
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter (for dough)
- 1/4 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (for dough)
- 2 large eggs
- 6 tablespoons unsalted butter (for filling)
- 1/2 cup finely grated Parmesan cheese (for filling and topping)
- Fresh herbs (basil, oregano, rosemary) for topping
Instructions
- Preheat oven to 350°F. Slice the tops off the garlic heads, rub to loosen skin, drizzle with olive oil, wrap in foil, and roast 45-60 minutes until golden caramel. Cool slightly.
- Squeeze roasted garlic cloves into a bowl, sprinkle with 1/4 teaspoon salt, and mash until smooth and spreadable.
- In a mixer bowl, whisk 2 cups flour with sugar and yeast until combined.
- Warm milk and 1/4 cup butter together over low heat until butter melts; cool slightly, then stir in water.
- With a dough hook, pour milk mixture into flour mixture. Add dried basil, oregano, rosemary, salt, garlic powder, and eggs one at a time, mixing well after each.
- Slowly add remaining 3/4 cup flour and mix 2-3 minutes until soft, slightly sticky dough forms.
- Transfer dough to greased bowl, cover, and let rise about 1 hour until puffy.
- Punch down dough and roll out on floured surface to 12×20 inch rectangle.
- Brush dough with melted butter, spread mashed roasted garlic, then sprinkle Parmesan cheese.
- Slice dough lengthwise into 5 strips, stack these, then slice across into 6 square stacks.
- Butter a 9×5 inch loaf pan generously. Place squares cut side down into pan, close but not squished.
- Cover with plastic wrap and let rise 45 minutes until fluffy.
- Preheat oven to 350°F and bake for 35-40 minutes until golden brown and set.
- Cool 10 minutes, remove from pan, sprinkle fresh herbs and Parmesan cheese on top, and serve.
Notes
If no mixer, knead dough by hand on a floured surface for 8-10 minutes until smooth and stretchy., Dried herbs can be used instead of fresh though fresh herbs add better flavor., Internal temperature of bread should be about 190°F when done., Do not add extra flour even if dough feels sticky; it will result in dense bread., Double recipe by using a larger pan or baking two loaves; adjust baking time accordingly., Roasted garlic can be made ahead and kept refrigerated for up to a week in airtight container., Dough can be made a day ahead; refrigerate after first rise and allow extra rise before baking., Leftovers keep in airtight container at room temperature up to 2 days or freeze wrapped up to 3 months., To reheat frozen bread, thaw overnight in fridge and warm in 350°F oven for 10 minutes.
- Prep Time: 45 minutes (including first rise)
- Cook Time: 35-40 minutes (baking)
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 220 calories per serving (varies by slice size)
- Fat: Approximately 10 grams per serving
- Carbohydrates: Approximately 28 grams per serving
- Protein: Approximately 7 grams per serving
