Roasted Garlic Parmesan Herb Pull-Apart Bread.

I present to you… the best way in the universe to eat garlic bread.

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This is basically I-don’t-even-know-what-to-do-with-myself garlic pull apart bread. It is absolutely insane and fluffy and delicious and covered in melted butter and parmesan cheese and tons of fresh chopped herbs.

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I bet we can’t find any other better way to use up the last herbs of summer, right?!


And roasted garlic? I mean, just look at this caramely-ness.

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So something has come over me in the last few weeks where I’ve wanted alllllll the pull apart breads. I’ve actually already made THREE to share in the next three months which is legitimately insane but I love them all so much that I can’t not share them. This is the first and one and therefore the first warning that there is sooooo much more pull apart bread to come.

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Which is odd, because pull apart bread is kind of old school. But not, like, “old” old school, like oh-hey-I-made-it-in-the-90s old school. It’s more like pinterest-popular-in-2013 old school, sort of like the neon statement necklace I wore yesterday that most surely is out of style but still just so pretty.

It’s like that. And five hundred times more delicious.

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I first made this orange cinnamon pull apart bread back when I was super pregnant with max, so maybe it’s something that comes over me in the last few weeks of pregnancy? The base recipe is originally from my friend Cindy and it just makes the most perfect pull-apart bread ever. Can’t even find the words to tell you how much I love it!

Except… maybe I can because when am I not wordy and rambly? Huge question mark.

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Today is a super special day because it’s Eddie’s birthday! We’re celebrating with this garlic parm pull-apart bread because if there is anything else that Eddie loves as much as chocolate chip cookies, it might be garlic bread.

Like I actually remember us making “garlic bread” in his apartment shortly after we started dating which most likely was made up of two slices of Ezekiel bread, drizzled with olive oil and sprinkled with garlic powder and toasted in the oven. Things are just a leeeeettle better now, I think we can both say that for sure.

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Now for this fluffy goodness? We’re covering the dough with melted butter, cheese and roasted garlic. I’ve decided that should be the new trifecta because it’s 100% insane and one of the most fabulous combos I’ve ever eaten.

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Once it’s all sliced and smashed together and rises with the yeasty goodness (the best!), it’s covered in MORE butter, extra cheese and lots of fresh herbs from the garden that are THISclose to saying sayonara to the summer.

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Pretty sure we can ALL agree that no other bread needs to exist in this moment.

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Roasted Garlic Parmesan Herb Pull-Apart Bread


roasted garlic

  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt


  • 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
  • 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


  • 6 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese


roasted garlic

Preheat the oven to 350 degrees F. To roast the garlic, slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramely and golden. Let cool slightly.

Squeeze the cloves out into a bowl and add the salt. Mash the cloves and salt with a fork.


In the bowl of your electric mixer, stir together 2 cups of the flour, sugar and yeast.

Place the milk and butter in a small saucepan and heat over low heat just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water. With the dough hook attached to your mixer, stir in the milk and butter mixture until combined. Add the basil, oregano, rosemary salt, garlic powder and the eggs – one at a time – beating well after each addition. The dough will be very sticky! Add the remaining 3/4 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be sticky. Place it in a well oil bowl and cover with a towel. Let it rise in a warm place for 1 hour.

After one hour, punch the dough down and turn it out on a floured surface. Roll it into a large rectangle, about 12×20 inches if possible. Add the filling: brush the dough with the melted butter, gently spread the roasted garlic over the dough and sprinkle with the parmesan cheese. Use a pizza cutter to slice the dough into 5 strips from top to bottom – lengthwise. Stack the 5 strips together, then cut them into 6 sets of squares.

Brush a 9×5 loaf pan liberally with melted butter. Place the dough, cut side down, into the loaf pan, pressing it together. Cover with plastic wrap and let rise in a warm place again for 45 minutes.

Preheat the oven to 350 degrees F. Place the pan in the oven and bake the bread for 35 to 40 minutes, until the top is golden brown and set. Remove and let cool for 10 minutes, then gently turn the bread out onto a flat surface. Sprinkle with fresh herbs like basil, oregano and rosemary and give it an extra sprinkle of parmesan.

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Totally going to take a nap right in there.