11 Must-Bake Breads for Winter Celebrations and Beyond

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Rosemary and Olive Oil Pull-Apart Bread

Rosemary and olive oil pull-apart bread is the ultimate crowd-pleaser for parties and potlucks. Soft, pillowy rolls are infused with fragrant rosemary and a generous drizzle of olive oil, creating a savory bread that’s perfect for sharing. Serve it with dipping sauces like balsamic vinegar, marinara, or herb-infused olive oil for a warm, comforting addition to any table.

Ingredients (for 6-8 servings):

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water (110°F/45°C)
• 3 tbsp olive oil, plus extra for drizzling
• 1 tbsp fresh rosemary, chopped (plus more for garnish)
• Garlic cloves, chopped (optional, to taste)

Instructions:

1. In a large mixing bowl, combine the flour, yeast, salt, and sugar. Gradually add the warm water and olive oil, mixing until a soft dough forms.
2. Transfer the dough to a lightly floured surface and knead for about 8 min., or until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball and then roll out into sqaures. Layer the squares vertically in a greased loaf pan, spacing them slightly apart adding chopped rosemary and garlic between each layer.
4. Drizzle the top with olive oil and sprinkle with chopped rosemary. Cover loosely and let the rolls rise again for 20-30 min., or until puffed.
5. Preheat the oven to 375°F (190°C). Bake the bread for 20-25 min., or until golden brown.
6. Let the bread cool slightly before serving. Drizzle with more olive oil and sprinkle with additional rosemary if desired.