Crusty Roasted Garlic and Rosemary Bread Recipe
There is something truly magical about biting into warm, fluffy bread with a perfectly golden, crackling crust infused with the fragrant notes of garlic and rosemary. This Crusty Roasted Garlic and Rosemary Bread is one of those recipes that fills your kitchen with irresistible aromas and your heart with cozy delight. The roasted garlic adds a mellow sweetness while fresh rosemary adds an earthy, piney hint that elevates every bite. If you’ve been searching for a homemade bread that looks impressive but is surprisingly simple to make, this recipe will be your new go-to. Let me show you how this Crusty Roasted Garlic and Rosemary Bread can become the star of your table and your new favorite indulgence.
Ingredients You’ll Need
To create this divine Crusty Roasted Garlic and Rosemary Bread, you’ll need just a handful of straightforward, pantry-friendly ingredients. Each one plays a crucial role: yeast brings life and lift, rosemary infuses fresh aroma, and roasted garlic delivers mellow, sweet depth to the flavor. Together, they create a loaf that’s both rustic and refined.
- 1 head garlic: Essential for roasting to unlock that soft, caramelized garlic flavor that transforms the bread.
- 1 teaspoon olive oil: To drizzle over the garlic before roasting, boosting flavor and helping caramelization.
- Salt to taste: Enhances the garlic and overall seasoning.
- 2 1/4 teaspoons active dry yeast: The magic agent responsible for a beautifully risen, airy loaf.
- 1 teaspoon honey or sugar: Feeds the yeast to activate a perfect, foamy rise.
- 1 1/4 cups warm water (about 100 degrees Fahrenheit): The ideal temperature to awaken yeast without killing it.
- 1 1/2 teaspoons Kosher salt: For seasoning the dough and balancing flavors.
- 2 tablespoons fresh chopped rosemary: Adds that unmistakable fresh herb aroma and flavor.
- 8-10 roasted garlic cloves, roughly chopped: These soft cloves fold directly into the dough for bursts of intense garlic goodness.
- 3 cups (360 grams) All-Purpose flour, plus extra for dusting: The backbone of your bread, providing structure.
- 1 tablespoon olive oil: Coats the dough to keep it moist and give a tender crumb.
How to Make Crusty Roasted Garlic and Rosemary Bread
Step 1: Roast the Garlic
Start by heating your oven to 400 degrees F. Trim the top off your garlic head just enough to expose the cloves, place it in a lidded baking dish, drizzle with olive oil, and sprinkle with salt. Roasting garlic slow and low for about 30 to 45 minutes turns those sharp raw cloves into soft, caramelized treasure that will elevate this bread to another level.
Step 2: Proof the Yeast
Once your garlic is roasting, let’s get the dough going. Combine your yeast, honey (or sugar), and warm water in a large bowl or stand mixer fitted with a dough hook. Let it sit for 5 minutes until it foams – this proves your yeast is alive and ready to create beautiful rise in your bread.
Step 3: Mix the Dough
To your yeast mixture, add salt, fresh chopped rosemary, and the roasted garlic cloves that have cooled. Gradually add the flour, mixing with a wooden spoon or dough hook just until it forms a shaggy dough. Don’t overwork it here; you want a tender, airy texture in the baked bread.
Step 4: First Rise
Drizzle the dough with olive oil, turning it to coat all sides, then cover with a clean tea towel. Let it rise on the counter for about an hour, or until doubled in size. Watching the dough puff up is such an exciting early reward in bread making!
Step 5: Shape the Dough
After the first rise, lightly flour a large surface and gently tip your dough out. Resist the temptation to punch down the dough; keeping those air bubbles intact will guarantee fluffy bread. Fold each corner into the center like an envelope several times, then flip and gently twist the dough to form a nice round loaf.
Step 6: Final Rise
Flour a proofing basket or small bowl, place your shaped dough seam-side down, cover, and rest for 30 minutes to let the dough relax and puff wonderfully one last time before baking.
Step 7: Prepare to Bake
While your dough rises, place an empty Dutch oven inside your oven and preheat to 450 degrees F. This preheating creates the perfect environment for steam and heat to build that crave-worthy crust.
Step 8: Bake the Bread
Carefully remove the Dutch oven using oven mitts. Turn your loaf out onto a floured board with the seam side up; this will create the signature crackled top crust. If you like, place the bread on parchment to easily lift it in and out. Place the dough seam side up into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake uncovered for an additional 10 to 20 minutes until the crust reaches a deep, golden brown.
Step 9: Cool and Enjoy
Gently lift the bread out with a spatula and set on a cooling rack for at least 20 minutes. This resting time helps the inside finish cooking and keeps the crumb soft but structured. Now, slice that gorgeous loaf, slather with butter, and savor the delicious aroma and crusty texture of your Crusty Roasted Garlic and Rosemary Bread.
How to Serve Crusty Roasted Garlic and Rosemary Bread
Garnishes
While this bread is stunning on its own, a sprinkle of flaky sea salt or a light brush of herb-infused olive oil right before serving can take it to the next level. Fresh rosemary sprigs make for a lovely, aromatic garnish that hints to what’s inside.
Side Dishes
This bread pairs beautifully with rich soups and stews, roasted vegetables, or as a base for bruschetta. It’s also incredible alongside a cheese board featuring sharp cheddar or creamy goat cheese. The garlicky, herbaceous notes naturally complement savory dishes and spreads.
Creative Ways to Present
Impress guests by tearing the bread into rustic chunks for sharing platters or serve it sliced and lightly toasted with various flavored butters. You can even hollow out a loaf to make a rustic bread bowl filled with creamy dips like spinach-artichoke or cheesy fondue.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrapped in a clean kitchen towel or stored in a paper bag, this bread stays fresh at room temperature for 1 to 2 days. Avoid plastic bags as they can soften the crust.
Freezing
For longer storage, wrap the loaf tightly in plastic wrap and then foil, or place sliced bread in a freezer-safe container or bag. It freezes beautifully for up to 3 months, preserving the flavor and texture.
Reheating
Reheat slices or a whole loaf in a 350 degrees F oven for 10 to 15 minutes to restore its crispy crust and warm, fluffy interior. For sliced bread, a toaster or toaster oven works well for a quick revive.
FAQs
Can I use dried rosemary instead of fresh?
While fresh rosemary gives the best aroma and flavor, you can substitute dried rosemary; however, use about half the amount since dried herbs are more concentrated. Adding fresh rosemary is worth the little extra effort if you can!
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can bake this bread on a preheated baking stone or heavy baking sheet. To mimic steam, place a pan of water on the bottom rack of your oven to keep the environment humid and help develop a crusty exterior.
How do I know when the bread is fully baked?
Look for a deep golden brown crust and a hollow sound when you tap the bottom of the loaf. An internal temperature of about 200 degrees F also signals it’s done perfectly.
Can I make this bread gluten-free?
This recipe relies on the elasticity of gluten to develop its texture and crust, so it’s not easily adapted to gluten-free flours without major adjustments. However, experimenting with a gluten-free bread mix suited for artisan loaves can yield interesting results.
Can I add other herbs or spices?
Absolutely! While rosemary is classic here, thyme, oregano, or even a pinch of chili flakes can complement the roasted garlic nicely. Just be mindful not to overpower the delicate balance of flavors in this Crusty Roasted Garlic and Rosemary Bread.
Final Thoughts
Baking a homemade loaf like this Crusty Roasted Garlic and Rosemary Bread is such a rewarding experience, both for your senses and your soul. The fragrant garlic, fresh rosemary, and golden, crusty exterior combine to create something truly special from simple ingredients. I encourage you to try making this bread—you’ll fill your home with mouthwatering smells and end up with a warm, comforting centerpiece that everyone will love. Happy baking!
Print
Crusty Roasted Garlic and Rosemary Bread Recipe
- Total Time: 2 hours 35 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
This Crusty Roasted Garlic and Rosemary Bread features a perfectly crunchy crust infused with aromatic roasted garlic and fragrant fresh rosemary. Made with simple ingredients and a no-knead dough method, this artisan-style loaf is ideal for sandwich making, dipping in olive oil, or serving alongside soups and stews.
Ingredients
Roasted Garlic
- 1 head garlic
- 1 teaspoon olive oil
- Salt to taste
Dough
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon honey or sugar
- 1 1/4 cups warm water (about 100°F)
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons fresh chopped rosemary
- 8–10 roasted garlic cloves, roughly chopped
- 3 cups (360 grams) all-purpose flour, plus extra for dusting
- 1 tablespoon olive oil
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Trim the top off the head of garlic to expose the cloves inside. Place the garlic in a small lidded baking dish, drizzle with 1 teaspoon olive oil, and sprinkle with salt. Cover and roast for 30-45 minutes until the cloves are soft and lightly browned. Remove and set aside to cool.
- Make the Dough and First Rise: In a large mixing bowl or stand mixer, combine yeast, honey, and warm water. Let the yeast proof for about 5 minutes until foamy. Add salt, chopped fresh rosemary, and roasted garlic cloves. Gradually add flour, stirring until a shaggy dough forms. Drizzle 1 tablespoon olive oil over the dough and turn to coat all sides. Cover with a towel and let rise for about 1 hour or until doubled in size.
- Shape the Dough and Final Rise: Lightly flour a large cutting board. Turn out the risen dough without punching it down. Pull each corner into the center one at a time, repeating 4-5 times until the dough is relatively stiff. Flip over and twist lightly while pulling towards you to form a round loaf. Flour a proofing basket or bowl and place the dough seam-side down. Cover and let rise for 30 minutes.
- Preheat the Oven and Dutch Oven: During the final rise, place an empty Dutch oven in your oven and preheat to 450°F (230°C).
- Bake the Bread: When oven is hot, remove the Dutch oven carefully using oven mitts. Turn the dough out seam-side up onto a floured surface or parchment paper, giving it the signature crackly top. Place the dough seam-side up into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid and continue baking for 10-20 minutes uncovered until the crust is deeply browned and crisp.
- Cool and Serve: Remove the Dutch oven from the oven and carefully lift the bread out using a spatula. Transfer to a cooling rack and let cool at least 20 minutes before slicing. Enjoy your crusty bread with butter or your favorite spread!
Notes
- Do not punch down the dough after the first rise to preserve air bubbles for a light crumb.
- Using a Dutch oven helps create steam for a crispy crust.
- You can substitute fresh rosemary with dried rosemary but reduce the quantity by half to avoid overpowering the bread.
- Letting the bread cool before slicing prevents a gummy texture inside.
- If you don’t have a proofing basket, a well-floured bowl works just fine for the second rise.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Roasting, Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150 kcal
- Sugar: 1.2 g
- Sodium: 220 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: roasted garlic bread, rosemary bread, crusty bread, artisan bread, homemade bread, no-knead bread
