Description
This Easy Roasted Garlic Rosemary Artisan Bread is a fragrant and flavorful homemade loaf featuring roasted garlic and fresh rosemary. Perfectly crusty on the outside with a tender, airy crumb inside, this bread is great for sandwiches, soups, or simply enjoyed with butter.
Ingredients
Scale
For the Bread Dough:
- 1 whole head garlic
- 1 tablespoon extra-virgin olive oil, divided
- Coarse sea salt & freshly ground black pepper, to taste
- 1½ cups water (room temperature, ~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 fresh rosemary (plus more for topping)
- Cloves from 1 head roasted garlic, smashed
Instructions
- Roast the Garlic: Preheat your oven to 400°F (204°C). Cut the garlic head in half horizontally to expose the cloves, drizzle with half of the olive oil, sprinkle with coarse sea salt and freshly ground black pepper, and wrap tightly in aluminum foil. Roast in the preheated oven for about 40 minutes until soft and fragrant. Let cool, then carefully remove the roasted garlic cloves from their skins.
- Mix the Dough: In a small bowl, dissolve the yeast in the room temperature water and let it activate for 10 to 15 minutes until foamy. Meanwhile, in a large mixing bowl, combine the flour, kosher salt, dried oregano, and chopped fresh rosemary. Add the activated yeast water, the smashed roasted garlic cloves, and the remaining olive oil. Stir everything together using a spatula until a sticky dough forms.
- First Rise: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 8 to 10 hours, or until it has doubled in size and developed a bubbly, airy texture.
- Shape and Cold Ferment: Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round ball without deflating it too much. Place the dough seam-side up in a floured bowl or proofing basket, cover with plastic wrap or a towel, and refrigerate for 1 to 24 hours (or up to 48 hours for a deeper flavor).
- Preheat Oven & Score: When ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven inside to heat up. Remove the dough from the fridge and invert it onto a sheet of parchment paper so the seam side is down. Use a sharp blade or bread lame to score the top of the dough with slashes to allow for expansion during baking.
- Bake: Carefully transfer the dough on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to trap steam, which promotes a crisp crust. After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes until the crust is deeply golden brown and crisp.
- Cool & Slice: Remove the bread from the Dutch oven and place on a wire rack. Let cool completely, at least 1 hour, before slicing. This resting time ensures the crumb sets perfectly and the flavors fully develop.
Notes
- Using a Dutch oven creates steam that is crucial for a crispy crust, but if you don’t have one, you can bake on a preheated baking stone and add a pan of water to the oven to create steam.
- Cold fermentation enhances flavor complexity, so don’t rush the chilling stage if you can plan ahead.
- Feel free to experiment with additional herbs or toppings like sesame seeds or flaky sea salt.
- If fresh rosemary is not available, increase dried rosemary slightly but avoid overpowering the bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Roasting, Fermentation, Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted garlic bread, rosemary bread, homemade artisan bread, easy bread recipe, no-knead bread
