Description
This Rosemary & Roasted Garlic Artisan Bread features a crusty exterior, soft chewy interior, and deep savory flavor from freshly roasted garlic and fragrant rosemary. Perfect for homemade bread lovers.
Ingredients
1 head garlic
Extra-virgin olive oil (for roasting)
Coarse sea salt and freshly ground black pepper (to taste)
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 for topping
1 whole head roasted garlic, smashed
1 tablespoon extra-virgin olive oil
Instructions
1. Preheat oven to 400ºF (204ºC). Slice garlic head in half, drizzle with olive oil, season, wrap in foil, and roast for 40 minutes.
2. Let roasted garlic cool, then remove cloves from skins and set aside.
3. In a bowl, sprinkle yeast over room-temperature water and let sit for 10–15 minutes.
4. In a large mixing bowl, combine flour, oregano, salt, and chopped rosemary. Stir to mix evenly.
5. Add yeast mixture, roasted garlic, and olive oil to the flour. Mix with a spatula until just combined. Dough should be shaggy and sticky.
6. Cover the bowl and let rise at room temperature until doubled in size (8–10 hours).
7. Transfer dough to a floured surface, gently fold into a round. Place seam-side up in a floured bowl or proofing basket.
8. Cover and refrigerate for at least 1 hour or up to 24–48 hours for added flavor.
9. Preheat oven to 450ºF (232ºC) with Dutch oven inside.
10. Invert dough onto parchment, seam-side down. Score the top with a sharp blade and sprinkle with rosemary.
11. Carefully place dough into hot Dutch oven, cover, and bake for 30 minutes.
12. Remove lid and bake uncovered for an additional 15–20 minutes until golden brown and hollow-sounding when tapped.
13. Cool on a wire rack for 1 hour before slicing.
Notes
You can adjust the amount of roasted garlic based on preference. Leftover garlic can be stored in the fridge for future use.
Rise times depend on room temperature. Cooler kitchens may require more time for dough to double.
Bread stores well at room temperature for 2–3 days, in the fridge for a week, or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American