Print

Rosemary & Roasted Garlic Artisan Bread Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/rosemary-and-roasted-garlic-artisan-bread-recipe/