Cheesy Garlic & Rosemary Pull-Apart Bread

Published November 20, 2014 by Ch'kara

This is a totally awesome recipe.  We sometimes have it with a nice glass or three of wine.  Easy to make and better than anything you would buy ready made.

Cheesy Garlic & Rosemary Pull-Apart Bread

Pull Apart Bread

 Prep time   10 mins      Cook time   20 mins      Total time   30 mins

This is awesome garlic bread! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad. Or just with an awesome glass of wine.

Serves: 8 – 10


  • 1 crusty loaf, preferably sourdough or Vienna
  • 2 cups coarsely grated provolone (I use a pack from Perfect Italiano called 4 cheese melt)
  • ¾ cup finely grated parmesan
  • 75g butter, melted
  • 4 garlic cloves, crushed (more if you want)
  • 1 tablespoon finely chopped fresh rosemary (or other herbs if you prefer)
  • Salt and pepper to taste


  1. Preheat the oven to 180C/350F.
  2. Melt butter and then mix in with other ingredients.
  3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and push in the mixture. It might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the mixture drizzled over the crust.
  5. Wrap with foil and bake for 15minutes. Remove from oven, unwrap and bake for approx. 20 minutes more to make the bread nice and crusty.
  6. Serve hot or cold. It’s yummy either way.


  1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
    2. The denser the bread, the better the pieces will hold together when pulled off.
    3. Use already baked bread, not uncooked bread dough.

  Garlic Bread Nutrition


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Haley Newlin - Writer

Here to share my own writing, from poetry and short stories, to articles of all sorts. Enjoy!

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