I present to you the best way in the universe to enjoy garlic bread.
This roasted garlic parmesan herb pull-apart loaf is fluffy, savory, and utterly irresistible. Layers of tender yeast bread are brushed with melted butter, studded with caramelized roasted garlic and parmesan, then finished with a shower of fresh chopped herbs. It’s the ultimate garlic bread experience.
This is a perfect way to use the last herbs of summer — plenty of basil, oregano and rosemary bring brightness and aroma to every bite. Roasted garlic adds that deep, caramelized, slightly sweet flavor that pairs so well with butter and parmesan.
Recently I’ve been obsessed with pull-apart breads — I’ve made a few variations and this garlic parmesan version is one of my favorites. Pull-apart bread has a comforting, slightly nostalgic charm while still feeling fresh and exciting when filled with bold savory ingredients.
I first tried a sweet orange cinnamon pull-apart loaf years ago and adapted the same dough for savory versions. The dough is soft and slightly sticky, producing a tender crumb that soaks up all the butter and garlic flavors. It’s an ideal canvas for the roasted garlic-parmesan filling.
Today’s loaf was baked to celebrate a birthday, because who wouldn’t want pull-apart garlic bread for a party? Even humble, early-days garlic bread made with olive oil and garlic powder can be elevated into something luxurious with roasted garlic, real butter and freshly grated parmesan.
For this version, the dough is spread with melted butter, roasted garlic is mashed over the surface, and finely grated parmesan is sprinkled on top. The dough is sliced into strips, stacked, then cut into squares and arranged in a loaf pan. After a final rise and a bake until golden, the loaf gets an extra brushing of butter, more cheese and a generous sprinkle of herbs.
The result is a pull-apart loaf that’s crisp on the edges, pillowy between the layers, and packed with savory, garlicky goodness. Tear off a piece and enjoy it plain or alongside soups, salads and roasted mains — it’s versatile and wildly satisfying.
Once baked, the loaf is finished with extra melted butter, extra parmesan and a scattering of fresh herbs from the garden. The aroma alone is enough to gather everyone at the table.
No other bread seems necessary when this is on the menu — it’s a show-stopping side that doubles as a centerpiece.
Roasted Garlic Parmesan Herb Pull-Apart Bread
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makes one 9×5 inch loaf
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Ingredients
Roasted garlic
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Bread
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milkwhole or 2%
- 1/4 cup unsalted butter
- 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
- 2 large eggs
Filling
- 6 tablespoons unsalted butter, melted
- 1/2 cup finely grated parmesan cheese
Instructions
Roasted garlic
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Preheat the oven to 350°F. Slice off the top of each garlic head to expose the cloves, remove excess papery skin, drizzle with olive oil, wrap tightly in foil and roast for 45–60 minutes until the cloves are caramelized and golden. Let cool slightly.
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Squeeze the roasted cloves into a bowl, add the salt and mash with a fork until smooth.
Bread
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In the bowl of a stand mixer, whisk together 2 cups of the flour, sugar and yeast.
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Warm the milk and butter together just until the butter melts. Let cool 2–3 minutes, then stir in the water. With the dough hook attached, add the milk mixture to the flour mixture, then add basil, oregano, rosemary, salt, garlic powder and the eggs one at a time, beating well after each. The dough will be very sticky. Gradually add the remaining 3/4 cup flour and beat 2–3 minutes until the dough comes together; it should remain slightly sticky. Place in an oiled bowl, cover and let rise in a warm place for 1 hour.
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Punch the dough down and turn onto a floured surface. Roll into a large rectangle about 12×20 inches. Brush with melted butter, spread the roasted garlic over the surface, and sprinkle with parmesan. Cut the dough into five lengthwise strips, stack the strips, then cut the stack into six sets of squares.
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Butter a 9×5-inch loaf pan. Place the dough squares cut-side down into the pan, pressing them together. Cover and let rise in a warm place for 45 minutes.
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Preheat the oven to 350°F. Bake the loaf 35–40 minutes until golden and set. Let cool 10 minutes, then turn out onto a flat surface. Sprinkle with fresh herbs and additional parmesan before serving.
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Comfort level: completely ready to nap in the middle of this warm, buttery loaf.