Roasted Garlic & Rosemary Pull-Apart Bread
Make Roasted Garlic & Rosemary Pull-Apart Bread, an European side dish recipe with Sourdough boule, Heads of garlic, Olive oil. It has about 55 min, about 380 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Roasted Garlic & Rosemary Pull-Apart Bread is an European side dish recipe that takes about 55 min, makes 6 servings, has about 380 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonRoasted Garlic & Rosemary Pull-Apart Bread ingredients
- 1 large loaf Sourdough boule
- 2 Heads of garlic
- 3 tbsp Olive oil
- 1/2 cup Unsalted butter
- 2 tbsp Fresh rosemary
- 1/4 cup Grated Parmesan cheese
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh parsley
How to make Roasted Garlic & Rosemary Pull-Apart Bread
- Preheat your oven to 400°F (200°C). Carefully slice off the very top of each of the 2 garlic heads to expose the cloves, but keep the head intact.
- Place the garlic heads on a small piece of aluminum foil. Drizzle 1 tablespoon of the olive oil over the exposed cloves, then wrap them tightly in the foil.
- Roast the garlic in the preheated oven for 30-35 minutes, or until the cloves are very soft and golden brown. Remove from the oven and allow to cool slightly.
- Once cool enough to handle, squeeze the softened roasted garlic pulp out of their skins into a small bowl. Mash the pulp with a fork until smooth.
- In a medium bowl, combine the 1/2 cup softened unsalted butter with the mashed roasted garlic pulp, 2 tablespoons finely chopped fresh rosemary, 1/4 cup grated Parmesan cheese, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir until well combined.
- Increase oven temperature to 375°F (190°C). Prepare the sourdough boule by making deep cuts across the top in a crosshatch pattern, approximately 1-inch apart, ensuring you do not cut all the way through the bottom crust.
- Carefully spoon and spread the roasted garlic butter mixture generously into all the cuts and over the top of the bread. Ensure the butter melts into the crevices.
- Place the prepared bread on a large piece of aluminum foil and drizzle the remaining 2 tablespoons of olive oil over the top. Wrap the loaf tightly in the foil.
- Bake the wrapped bread for 15 minutes. Then, unwrap the bread and continue baking for another 5-10 minutes, or until the top is golden brown and crispy.
- Remove the bread from the oven and immediately sprinkle with 2 tablespoons chopped fresh parsley. Serve warm and allow guests to pull apart the flavorful sections.
Roasted Garlic & Rosemary Pull-Apart Bread FAQ
How do I make Roasted Garlic & Rosemary Pull-Apart Bread?
Make Roasted Garlic & Rosemary Pull-Apart Bread by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Roasted Garlic & Rosemary Pull-Apart Bread?
The main ingredients include Sourdough boule, Heads of garlic, Olive oil, Unsalted butter, Fresh rosemary. The full ingredient list is included on this page.
How long does Roasted Garlic & Rosemary Pull-Apart Bread take?
This recipe takes about 55 min, depending on prep speed and kitchen equipment.
How many calories are in Roasted Garlic & Rosemary Pull-Apart Bread?
Recipe Genius estimates about 380 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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