Rosemary & Roasted Garlic Artisan Bread Recipe

Introduction

This Rosemary & Roasted Garlic Artisan Bread is a fragrant, flavorful loaf with a crispy crust and tender crumb. Roasting the garlic mellows its sharpness, blending beautifully with fresh rosemary for a perfect homemade bread experience.

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, 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.
2. Step 2: In a bowl, combine the yeast with room temperature water and let it sit until frothy, about 10–15 minutes.
3. Step 3: In a separate large bowl, mix the flour, dried oregano, kosher salt, and chopped rosemary until well combined.
4. Step 4: Once the garlic is cool enough, smash the roasted cloves and combine them with a splash of olive oil. Add this mixture along with the frothy yeast water to the dry ingredients. Use a spatula to mix 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 into 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 dough from the refrigerator, shape it onto parchment paper seam side down, and score the top with a sharp knife. Sprinkle extra rosemary on top if desired.
9. Step 9: Carefully transfer the dough on parchment into the preheated Dutch oven. Cover and bake 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 from the oven and cool on a wire rack before slicing to let the crumb set.

Tips & Variations

• For an even richer flavor, use fresh rosemary from your garden or a local market. You can also substitute dried thyme for a slightly different herb note.
• If you prefer a milder garlic taste, reduce the amount of roasted garlic or reserve some cloves to add after baking as a spread.
• Try adding a tablespoon of grated Parmesan cheese to the dough for a cheesy twist.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread, then toast slices directly from the freezer. Reheat the loaf in a 350°F (175°C) oven for 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount and mix it directly into the dry ingredients without proofing, though the rising time may be slightly shorter.

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, bake the bread on a preheated baking stone or inverted baking sheet and place a metal roasting pan filled with hot water on the bottom rack to create steam. This helps develop a crispy crust.

Rosemary & Roasted Garlic Artisan Bread Recipe

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★★★★★

5 from 119 reviews

This Rosemary & Roasted Garlic Artisan Bread is a rustic homemade bread featuring fragrant rosemary and sweet roasted garlic. Slow fermentation develops deep flavors, while baking in a Dutch oven creates a crisp, golden crust and tender crumb. Perfect as a savory side or for sandwiches.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 9 hours 15 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan, Western
• 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)
• Extra olive oil for mixing and drizzling

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 halves tightly in foil and roast in the oven for about 40 minutes until soft and fragrant.
2. Activate the Yeast: In a small bowl, combine the active dry yeast with room temperature water. Let it sit for 10 to 15 minutes until it becomes frothy, indicating the yeast is active.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, dried oregano, kosher salt, and finely chopped rosemary to evenly distribute the herbs and seasoning.
4. Combine Ingredients: Once garlic has cooled slightly, squeeze the roasted garlic cloves out and mash them with a spatula. Mix the mashed garlic and some olive oil into the yeast mixture. Add this wet mixture to the bowl with dry ingredients and gently fold together using a spatula until just combined into a sticky dough.
5. First Rise: Cover the bowl with a clean cloth or plastic wrap and set it in a warm place to rise until doubled in size, about 8 to 10 hours for slow fermentation and flavor development.
6. Cold Proof: Turn the risen dough out onto a floured surface and shape it into a ball. Place it seam side up in a floured bowl. Cover and refrigerate overnight or for up to 48 hours to develop flavor and improve texture.
7. Preheat Oven and Dutch Oven: Remove the dough from the refrigerator 30 minutes before baking to take the chill off. Preheat your oven to 450°F (232°C) with a Dutch oven (with lid) inside to heat thoroughly.
8. Shape and Score Dough: Carefully flip the dough out onto a piece of parchment paper, seam side down. Using a sharp knife or razor blade, score the top of the dough with slashes to allow steam to escape during baking. Sprinkle additional chopped rosemary on top if desired.
9. Bake Covered: Using the parchment paper, transfer the dough ball into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam, ensuring a crispy crust and well-risen loaf.
10. Bake Uncovered: Remove the lid and continue baking for another 15 to 20 minutes until the bread is deeply golden brown and crusty.
11. Cool and Serve: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This cooling step helps set the crumb texture.

Notes

• Slow fermentation (8-10 hours) enhances the bread’s flavor and texture, but can be shortened if needed.
• Using a Dutch oven mimics a professional steam oven, creating a perfect crust.
• Roasted garlic softens the pungency and adds a sweet, mellow flavor to the bread.
• Chilling the dough for cold proofing improves the depth of flavor and dough handling.
• This bread is best consumed within 2-3 days or can be frozen for longer storage.

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