Roasted Garlic Rosemary Artisan Bread Recipe
Introduction
Roasted Garlic Rosemary Artisan Bread is a fragrant, crusty loaf perfect for pairing with soups, salads, or enjoying on its own. The roasted garlic adds a sweet depth of flavor, while fresh rosemary gives it a lovely herbal aroma.
Ingredients
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water
- 1 ½ tsp salt
- 4 cloves roasted garlic, mashed
- 2 tbsp fresh rosemary, chopped
Instructions
- Step 1: In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until it becomes frothy.
- Step 2: Add the flour, salt, roasted garlic, and rosemary to the yeast mixture. Stir until a rough dough forms.
- Step 3: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
- Step 4: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1 ½ hours or until doubled in size.
- Step 5: Punch down the dough to release air, then shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Step 6: Cover the loaf loosely and let it rise for another 30–45 minutes.
- Step 7: Preheat the oven to 425°F (220°C). Using a sharp knife, make a few shallow slashes across the top of the bread.
- Step 8: Bake for 25–30 minutes until the crust is deep golden and sounds hollow when tapped.
- Step 9: Let the bread cool completely on a wire rack before slicing.
Tips & Variations
- For a softer crust, place a small pan of water in the oven during baking to create steam.
- Substitute fresh rosemary with thyme or sage for a different herbal note.
- Use garlic powder if you don’t have roasted garlic, but reduce quantity to 1 teaspoon.
Storage
Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight bag. Reheat slices in a toaster or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. If using instant yeast, reduce the proofing time slightly as it activates faster, and you can mix it directly with the flour.
How do I roast garlic for this bread?
To roast garlic, cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for about 30–40 minutes until soft and golden. Then, squeeze out the cloves and mash before adding to the dough.
PrintRoasted Garlic Rosemary Artisan Bread Recipe
This Roasted Garlic Rosemary Artisan Bread features a perfect crusty exterior with a soft, flavorful interior infused with the rich aroma of roasted garlic and fresh rosemary. Ideal for serving alongside soups, salads, or as a delicious sandwich base, this recipe highlights simple ingredients transformed through slow baking into a rustic, homemade loaf full of character.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American, Artisan
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (about 110°F/45°C)
- 2 teaspoons salt
Flavoring Ingredients
- 4–6 cloves roasted garlic, mashed
- 2 tablespoons fresh rosemary, chopped
Instructions
- Prepare the yeast mixture. In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy, confirming the yeast is active.
- Mix the dough. Add the flour and salt to the yeast mixture. Stir with a wooden spoon or dough hook until the ingredients are fully combined and a sticky dough forms.
- Add roasted garlic and rosemary. Fold the mashed roasted garlic and chopped rosemary into the dough evenly to distribute the flavors throughout the bread.
- First rise. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.
- Shape the dough. Turn the risen dough onto a floured surface and gently shape it into a round loaf. Place the shaped dough on a parchment-lined baking sheet or a preheated baking stone if available.
- Second rise. Cover the shaped dough loosely and let it rest for 30 to 45 minutes to rise again until puffy.
- Preheat the oven. Preheat your oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam for a crisp crust.
- Bake the bread. Using a sharp knife, score the top of the loaf with a few shallow cuts. Place the bread in the oven and bake for 30 to 35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool before slicing. Remove the bread from the oven and allow it to cool completely on a wire rack to finish the cooking process and enhance flavor and texture before slicing.
Notes
- Roasting the garlic beforehand mellows its flavor and adds a sweet, caramelized depth to the bread.
- Creating steam in the oven with water helps develop a crisp, artisan-style crust.
- Use a baking stone if possible for a better crust and even baking.
- Allow bread to cool completely before slicing to avoid gummy texture.
- Fresh rosemary can be substituted with dried rosemary (use about 1 tablespoon) if fresh is unavailable.
Keywords: artisan bread, roasted garlic bread, rosemary bread, homemade bread, crusty bread, easy bread recipe
