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
Scale
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
