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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.

Ingredients

Scale

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

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