Rosemary and Roasted Garlic Artisan Bread Recipe
This Rosemary and Roasted Garlic Artisan Bread is a flavorful homemade loaf infused with roasted garlic, fresh rosemary, and aromatic herbs. The bread features a crispy crust and a tender, chewy crumb, perfect for sandwiches, dipping in olive oil, or enjoying alongside soups and salads. Using a Dutch oven baking method creates a restaurant-quality artisan loaf right in your own kitchen.
- Prep Time: 20 minutes (plus 8-10 hours rising and overnight refrigeration)
- Cook Time: 45 minutes
- Total Time: Approximately 10-12 hours including rising and refrigeration
- Yield: 1 medium artisan loaf (about 8-10 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan, European-style
Ingredients
Scale
Roasted Garlic
- 1 head garlic
- Extra-virgin olive oil (for drizzling)
- Coarse sea salt and freshly ground black pepper (to season)
Dough
- 1½ cups water, room temperature (at or near 70ºF/21ºC)
- 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 rosemary (plus more to sprinkle on top)
- 1 whole head roasted garlic (smashed)
- 1 tablespoon extra-virgin olive oil
Instructions
- Roast the Garlic: Slice the garlic head in half horizontally, drizzle the exposed cloves with olive oil, and season with salt and pepper. Wrap it tightly in foil and roast on a baking sheet in the oven at 400ºF (204ºC) for 40 minutes. Allow it to cool, then remove the cloves from their skins and set aside.
- Activate the Yeast: Sprinkle the yeast over the warm water and let it sit undisturbed for 10-15 minutes until it becomes foamy, indicating the yeast is active and ready for use.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, dried oregano, kosher salt, and chopped rosemary. Stir these together so that the herbs and salt are evenly distributed.
- Combine Ingredients: Add the yeast mixture, smashed roasted garlic, and olive oil to the dry ingredients. Using a rubber spatula, mix gently until just combined. The dough will appear sticky and stringy with some flour still visible at the edges.
- First Rise: Cover the bowl with a clean towel or plastic wrap and place it somewhere warm to allow the dough to rise. Let it rise for about 8-10 hours or until it doubles in size.
- Shape the Dough: Once risen, lightly flour a clean surface. Transfer the dough onto it and with floured hands, fold the dough over itself several times to create a soft, smooth ball. Place the dough seam side up in a floured bowl, dust with additional flour, cover, and refrigerate overnight or up to 48 hours.
- Preheat the Oven and Dutch Oven: When ready to bake, preheat your oven to 450ºF (232ºC) and place a Dutch oven inside to heat thoroughly.
- Prepare the Loaf for Baking: Remove the dough from the refrigerator. Uncover and invert the bowl to release the dough onto a lightly floured surface with the seam side down. Shape gently as needed into a loaf. Place on a piece of parchment paper and score the top with a sharp knife or razor blade to allow steam escape during baking.
- Bake the Bread: Remove the hot Dutch oven from the oven carefully. Transfer the dough along with the parchment paper into the Dutch oven. Cover and bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool the Bread: Using the edges of the parchment paper, lift the bread out of the Dutch oven and transfer to a wire rack. Let cool for up to one hour before slicing to ensure the crumb sets properly.
Notes
- For best flavor, use fresh rosemary and freshly roasted garlic.
- The long rise time helps develop flavor; you can let the dough rise overnight in a warm place.
- You can refrigerate the dough for up to 48 hours after shaping for more convenience and flavor development.
- Using a Dutch oven mimics professional steam ovens, yielding a crusty exterior.
- Scoring the bread allows steam to escape and prevents random cracking in the crust.
Keywords: artisan bread, roasted garlic bread, rosemary bread, homemade bread, Dutch oven bread, crusty bread, savory bread, slow rise bread
