Description
This Rosemary & Roasted Garlic Artisan Bread combines the earthy aroma of fresh rosemary with the rich, mellow flavor of slow-roasted garlic. Featuring a crispy crust and soft, flavorful interior, this homemade bread is perfect as a savory side or for making gourmet sandwiches.
Ingredients
Scale
For the Bread Dough
- 3 cups all-purpose flour
- 1 1/4 cups warm water (about 110°F)
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
For the Roasted Garlic
- 1 head of garlic
- Extra olive oil for roasting garlic
For Dusting
- Additional flour for dusting
Instructions
- Roast the Garlic: Preheat your oven to 400°F. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, then wrap tightly in aluminum foil. Roast for 30-35 minutes until cloves are soft and golden. Let cool, then squeeze out the cloves and mash them with a fork. Set aside.
- Activate the Yeast: In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
- Combine Ingredients: Add the mashed roasted garlic, olive oil, and salt to the yeast mixture. Stir well to combine.
- Add Flour: Gradually mix in the all-purpose flour one cup at a time until a shaggy dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Add Rosemary: Incorporate the finely chopped rosemary into the dough during the last few minutes of kneading for even distribution.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
- Shape the Dough: Punch down the risen dough to release air, shape into a loaf, and place on a parchment-lined baking sheet.
- Second Rise: Cover the shaped dough with a cloth and let it rise another 30-45 minutes.
- Prepare for Baking: Preheat oven to 375°F. Before baking, make shallow slashes on the loaf’s surface to allow steam to escape and for visual appeal.
- Bake the Bread: Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool Down: Remove the bread from the oven and cool on a wire rack before slicing to ensure the best texture.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- Roasting garlic mellows the flavor and adds sweetness, enhancing the bread’s taste.
- You can substitute fresh rosemary with dried rosemary, but use half the amount as dried is more concentrated.
- For a crispier crust, place a pan of water in the oven while baking to create steam.
- The dough can be frozen after the first rise; thaw and proceed with shaping and second rise before baking.
