Instructions
1. Activate the Yeast
In a small bowl, combine the warm water (it should feel like bath water, not boiling), sugar, and instant dry yeast. Let it sit for about 5–10 minutes until it becomes slightly foamy.
2. Mix the Dough
In a large mixing bowl, whisk together the all-purpose flour, salt, finely chopped garlic, and rosemary. Create a well in the center and pour in the yeast mixture and the olive oil.
3. Knead
Mix until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 5–8 minutes until it is smooth and elastic.
* Note: If the dough is too sticky, add flour 1 tablespoon at a time.
4. First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
5. Shape the Pull-Apart Pieces
Punch the dough down to release air. Divide the dough into 8–10 equal-sized balls. Place them side-by-side in a greased loaf pan (as seen in your image).
6. Second Rise
Cover the pan and let the dough rise again for another 30 minutes. This ensures the bread stays light and fluffy.
7. Bake
Preheat your oven to 375°F (190°C). Brush the top with a little extra olive oil or melted butter if desired. Bake for 25–30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
8. Cool and Serve
Let it cool in the pan for 10 minutes before removing. Serve warm so you can easily pull the sections apart!
