Can I use pre-made dough?

Absolutely! Store-bought pizza dough works great for a quick shortcut.

What’s the best flour to use?

All-purpose flour works perfectly, but you can also use bread flour for a slightly chewier texture.

Yes! Use a good 1:1 gluten-free flour blend and check your yeast is gluten-free too.

Yep—assemble the loaf, cover it, and refrigerate overnight. Let it come to room temp before baking.

Not at all. Dried rosemary works—just use about one-third the amount, since it’s more concentrated.

No problem! Arrange the dough stacks in a round cake pan or even a muffin tin for mini versions.

The top should be golden brown, and a toothpick inserted in the center should come out clean or with just a few crumbs.

Scale

In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms. Knead on a floured surface for about 6–8 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
While the dough rises, melt butter and mix in minced garlic, rosemary, and a pinch of salt. Set aside.
Punch down the dough and roll it into a 12 x 16-inch rectangle. Brush generously with garlic rosemary butter.
Cut dough into 3×3-inch squares. Stack loosely and place vertically in a greased loaf pan like a deck of cards.
Cover the loaf and let it rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through.
Brush with extra melted butter and a sprinkle of sea salt, if desired. Let cool slightly before serving.

Try adding cheese between the layers for extra richness, or swap rosemary with thyme, oregano, or basil. Use plant-based butter for a vegan version.

Keywords: rosemary, garlic, pull apart bread, homemade bread, yeast bread