Rosemary and Roasted Garlic Artisan Bread Recipe

Introduction

This Rosemary and Roasted Garlic Artisan Bread is a flavorful and fragrant loaf perfect for any occasion. Infused with fresh rosemary and sweet roasted garlic, it offers a crispy crust and tender crumb that’s delightful fresh out of the oven.

Ingredients

• 1 head garlic
• Extra-virgin olive oil
• Coarse sea salt and freshly ground black pepper
• 1½ cups water, room temperature (at or near 70°F/21°C)
• 1 teaspoon active dry yeast
• 3 cups bread or all-purpose flour, plus more for dusting
• ½ teaspoon dried oregano
• 1 teaspoon kosher or fine sea salt
• 2 teaspoons finely chopped rosemary (plus more to sprinkle across the top)
• 1 whole head roasted garlic (smashed)
• 1 tablespoon extra-virgin olive oil

Instructions

1. Step 1: Slice the garlic head in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400ºF (204ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.
2. Step 2: When you’re ready to bake, sprinkle the yeast over the water and let it sit for 10-15 minutes. In a large bowl, stir together flour, oregano, salt, and rosemary and set aside.
3. Step 3: Add the yeast mixture, roasted garlic, and olive oil to the bowl. Use a rubber spatula to mix until just combined. The dough will be sticky and stringy with some flour still visible around the edges.
4. Step 4: Cover the bowl and let the dough rise in a warm spot until doubled in size, about 8-10 hours.
5. Step 5: Once risen, turn the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball forms. Place seam side up in a floured bowl. Dust with flour, cover, and refrigerate overnight (or up to 48 hours if necessary).
6. Step 6: Preheat the oven to 450ºF (232ºC) with a Dutch oven inside to heat.
7. Step 7: Remove the dough from the fridge and invert it onto a floured surface, seam side down. Shape gently into a loaf and place on parchment paper. Score the top with a sharp knife or razor blade to allow steam to escape.
8. Step 8: Carefully transfer the dough on the parchment into the heated Dutch oven. Cover and bake for 30 minutes. Then remove the lid and bake another 15 minutes until browned and hollow sounding when tapped.
9. Step 9: Lift the bread out using the parchment edges and transfer to a wire rack. Let cool up to an hour before slicing.

Tips & Variations

• For extra flavor, sprinkle additional fresh rosemary on top before baking.
• Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
• If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking sheet and place a pan of water in the oven to create steam.
• Allowing the dough to ferment longer in the fridge develops deeper flavors if time permits.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. To refresh the crust, warm the loaf in a 350ºF (175ºC) oven for 5-10 minutes. For longer storage, slice and freeze; toast slices directly from frozen for best results.

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 by using about three times the weight of active dry yeast. Dissolve it in water as you would with dry yeast and proceed with the recipe.

What if I don’t have a Dutch oven?

A heavy baking sheet or a baking stone will work as an alternative. To mimic the steam environment, place a shallow pan of hot water in the oven while baking to help create a crusty exterior.

Rosemary and Roasted Garlic Artisan Bread Recipe

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★★★★★

5 from 130 reviews

This Rosemary and Roasted Garlic Artisan Bread recipe offers a flavorful, homemade bread infused with aromatic rosemary and sweet roasted garlic. Slow-risen and baked in a Dutch oven, this crusty loaf is perfect for garlic lovers and pairs wonderfully with a variety of dishes or served as a standalone treat.

• Author: Yana
• Prep Time: 20 minutes (plus 8-10 hours for first rise and overnight refrigeration)
• Cook Time: 45 minutes
• Total Time: Approximately 10-12 hours (including rising and refrigeration time)
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan

Ingredients

Scale 1x2x3x

Roasted Garlic

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

Dough

• 1½ cups water, room temperature (at or near 70°F/21°C)
• 1 teaspoon active dry yeast
• 3 cups bread or all-purpose flour, plus more for dusting
• ½ teaspoon dried oregano
• 1 teaspoon kosher or fine sea salt
• 2 teaspoons finely chopped rosemary (plus more to sprinkle across the top)
• 1 whole head roasted garlic (smashed, from first step)
• 1 tablespoon extra-virgin olive oil

Instructions

1. Roast the garlic: Slice the garlic head in half horizontally. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap the garlic halves tightly in foil and place on a baking sheet. Roast in a 400ºF (204ºC) oven for 40 minutes. Once done, allow to cool, then peel the garlic cloves from their skins and set aside.
2. Prepare yeast mixture: Sprinkle the active dry yeast over the room temperature water and allow it to sit for 10-15 minutes until foamy, indicating the yeast is active.
3. Mix dry ingredients: In a large bowl, combine the flour, dried oregano, kosher salt, and finely chopped rosemary. Set aside.
4. Combine ingredients: Add the yeast mixture, smashed roasted garlic, and olive oil to the dry ingredients. Using a rubber spatula, mix gently just until the dough comes together. The dough will be slightly sticky and stringy with some flour still visible on the edges.
5. First rise: Cover the bowl loosely and place in a warm spot. Let the dough rise until it has roughly doubled in size, approximately 8-10 hours, allowing for a slow fermentation that builds flavor.
6. Shape and refrigerate: After the dough has doubled, turn it out onto a floured surface using your hands or a dough scraper. Gently fold it over itself several times to create a soft, floured ball. Place the dough seam-side up into a flour-dusted bowl, dust the top with flour, cover, and refrigerate overnight or up to 48 hours if needed.
7. Preheat oven and Dutch oven: When ready to bake, preheat your oven to 450ºF (232ºC) with a Dutch oven inside to heat thoroughly.
8. Prepare dough for baking: Remove the dough from the refrigerator. Invert the bowl and carefully turn the dough out onto a lightly floured surface seam side down. Gently shape it into a loaf if needed. Place the loaf on parchment paper and score the top with a sharp knife or razor blade to create cuts that allow steam to escape during baking.
9. Bake the bread: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and transfer it into the Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 15 minutes to brown the crust. The bread is done when the crust is golden brown and sounds hollow when tapped.
10. Cool the bread: Using the edges of the parchment paper, lift the bread out of the Dutch oven and place it onto a wire cooling rack. Allow it to cool for up to an hour before slicing to ensure the crumb sets properly.

Notes

• Ensure the water for the yeast is at room temperature (about 70°F/21°C) to activate yeast without killing it.
• A long, slow rise improves flavor and texture; don’t rush this step.
• The dough is sticky and soft, so use plenty of flour on your hands and surface when shaping.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be used but may affect baking time and crust texture.
• The bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
• Adjust rosemary quantity to taste for stronger or milder herb flavor.

Keywords: Rosemary bread, roasted garlic bread, artisan bread, homemade bread, Dutch oven bread, savory loaf, slow rise bread