Rosemary & Roasted Garlic Artisan Bread Recipe

Introduction

This Rosemary & Roasted Garlic Artisan Bread combines fragrant herbs and sweet, mellow roasted garlic for a rustic loaf that’s perfect for any occasion. With a chewy crust and soft interior, it’s a rewarding baking project that fills your kitchen with irresistible aromas.

Ingredients

• 1 head garlic
• Extra-virgin olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1½ cups water (room temperature)
• 1 teaspoon active dry yeast
• 3 cups bread or all-purpose flour
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• 2 teaspoons finely chopped rosemary (plus extra for topping)

Instructions

1. Step 1: Preheat your oven to 400°F (204°C). Slice the garlic head in half, drizzle with olive oil, season with coarse sea salt and freshly ground black pepper, then wrap in foil and roast for about 40 minutes until soft.
2. Step 2: In a bowl, combine the active dry yeast with room temperature water and let it sit until frothy, about 10-15 minutes.
3. Step 3: In a separate bowl, mix the flour, dried oregano, kosher salt, and finely chopped rosemary.
4. Step 4: Once the garlic has cooled, smash the roasted cloves and combine them along with a drizzle of olive oil into the yeast mixture. Add this mixture to the dry ingredients and stir with a spatula until just combined.
5. Step 5: Cover the bowl and let the dough rise in a warm place until doubled in size, about 8-10 hours.
6. Step 6: Turn the dough onto a floured surface and shape it into a ball. Place it seam-side up in a floured bowl, cover, and refrigerate overnight or up to 48 hours.
7. Step 7: Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
8. Step 8: Remove the dough from the fridge, shape it on parchment paper seam-side down, and score the top with shallow cuts.
9. Step 9: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until the bread is golden brown.
10. Step 10: Remove the bread and cool on a wire rack before slicing.

Tips & Variations

• For a deeper garlic flavor, roast the garlic a little longer until caramelized but not burnt.
• Try substituting fresh thyme for rosemary if you prefer a different herb profile.
• Use bread flour for a chewier texture, or all-purpose flour for a softer loaf.
• To make this bread gluten-free, use a gluten-free flour blend designed for baking and adjust water as needed.

Storage

Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days to maintain its crust. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of active dry yeast?

Yes, you can substitute fresh yeast. Use about three times the amount and dissolve it in the water before combining with the flour.

Do I need a Dutch oven to bake this bread?

While a Dutch oven helps create steam for a crisp crust, you can bake the bread on a preheated baking stone with a pan of water in the oven to achieve similar results.

Rosemary & Roasted Garlic Artisan Bread Recipe

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This Rosemary & Roasted Garlic Artisan Bread is a rustic, flavorful homemade loaf featuring aromatic rosemary and sweet roasted garlic. The bread is slow-risen for a tender crumb and baked in a hot Dutch oven for a perfect crusty exterior. It’s an ideal bread for sandwiches, dipping, or enjoying on its own with a drizzle of olive oil.

• Author: Rita
• Prep Time: 20 minutes (plus 8-10 hours rising and overnight refrigeration)
• Cook Time: 50 minutes
• Total Time: Approximately 10-12 hours (including rising and refrigeration)
• Yield: 1 medium-sized artisan loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

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Roasted Garlic

• 1 head garlic
• Extra-virgin olive oil
• Coarse sea salt
• Freshly ground black pepper

Dough

• 1½ cups water (room temperature)
• 1 teaspoon active dry yeast
• 3 cups bread or all-purpose flour
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• 2 teaspoons finely chopped rosemary (plus extra for topping)
• Additional olive oil for mixing

Instructions

1. Roast the garlic: Preheat your oven to 400°F (204°C). Slice the garlic head in half horizontally, drizzle with olive oil, and season with coarse sea salt and freshly ground black pepper. Wrap the garlic tightly in foil and roast for about 40 minutes until soft and caramelized.
2. Activate the yeast: In a small bowl, combine the active dry yeast with 1½ cups of room temperature water. Let it sit for 10-15 minutes until it becomes frothy, indicating the yeast is active.
3. Prepare dry ingredients: In a large mixing bowl, whisk together the flour, dried oregano, kosher salt, and the finely chopped rosemary. This mixture will provide herbal flavor and seasoning for the bread.
4. Combine wet and dry ingredients: Once the garlic is cool enough to handle, gently smash the roasted cloves to release their flavor. Add the roasted garlic along with a splash of olive oil and the yeast mixture to the dry ingredients. Using a spatula, mix until just combined and a sticky dough forms.
5. First rise: Cover the bowl with a clean towel or plastic wrap and set it in a warm place to rise for 8-10 hours, or until the dough has doubled in size and is bubbly.
6. Shape and refrigerate: Lightly flour your work surface and turn out the dough. Shape it into a smooth ball and place it seam side up in a well-floured bowl. Cover and refrigerate overnight or up to 48 hours to develop flavor.
7. Preheat oven with Dutch oven: When ready to bake, preheat your oven to 450°F (232°C) and place a Dutch oven with its lid inside to heat up for at least 30 minutes.
8. Shape dough for baking: Remove the dough from the fridge and place it seam side down onto a piece of parchment paper. Use a sharp knife or razor blade to score the top of the dough to allow expansion during baking. Sprinkle with additional chopped rosemary.
9. Bake the bread: Carefully transfer the dough on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
10. Cool and serve: Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. Cooling helps set the crumb and crust texture.

Notes

• Using a Dutch oven helps mimic the steam environment of professional bread ovens, yielding a crunchy crust and tender crumb.
• The slow rise and refrigerated fermentation develop complex flavors and make the bread easier to digest.
• Feel free to substitute fresh oregano for dried if available, adjusting quantity accordingly.
• Store leftover bread in a paper bag or bread box for up to 3 days; freeze any longer storage.
• Make sure the garlic is completely cool before mixing into the dough to prevent killing the yeast.

Keywords: rosemary bread, roasted garlic bread, artisan bread, homemade bread, Dutch oven bread, slow rise bread, bread recipe