Roasted garlic:
- 1 head Garlic
- 1 tsp Olive oil
- Saltto taste
Bread:
- 2 ¼ tsp Active dry yeast
- 1 tsp Honeyor sugar
- 1 ¼ cups Waterabout 95 °F
- 1 ½ tsp Kosher Salt
- 2 tbsp Rosemaryfresh chopped
- 8–10 cloves Garlicroasted, roughly chopped
- 3 cups All-purpose flourplus extra for dusting
- 1 tbsp Olive oil
Garlic Rosemary Bread
This easy Garlic Rosemary Bread recipe will fill your home with the comforting aroma of freshly baked bread. Just a few pantry staples and no kneading required. A preheated Dutch oven will do the rest.
First, roast the entire head of garlic. It may seem like an extra step, but roasting garlic brings out its sweetness and scrumptious flavor. You can make this step ahead or the previous day to cut short prepping time. Next, activate the yeast and mix all of the ingredients together, slowly adding the flour and mixing with a wooden spoon. The dough will be soft and slightly shaggy. Once it rises, transfer the dough to a well-floured board and shape it into a round. Use a bench scraper to lift the edges of the dough over the center. Repeat the process 4-5 times until the dough feels fairly stiff before flipping it over into a floured proofing basket. If you don’t have a proofing basket, line a mixing bowl with a clean kitchen towel, dust it with flour, and place the dough into it. Let the dough rise for half an hour. Meanwhile, place a Dutch oven with a lid into the oven to preheat. Finally, turn the dough out onto a large piece of parchment paper and bake the bread in the Dutch oven with the lid on for 30 minutes. Then remove the lid and bake for another 10-15 minutes. Carefully remove the Dutch oven from the oven and let cool for at least 20 minutes. Slice, eat, and enjoy!
To make the Garlic Rosemary Bread, you will need the following ingredients:
Steps to make Garlic Rosemary Bread
1 | Preheat oven and prepare garlic for roasting | 5 |
2 | Roast garlic | 40 |
3 | Activate yeast | 5 |
4 | Add salt, rosemary, and garlic | 1 |
5 | Make dough | 3 |
6 | 1st rise | 1h |
7 | Shape dough | 5 |
Onces doubled in size, flour a large cutting board and pour the dough onto it. Don’t punch the dough down. Pull each corner of the dough into the center of the loaf, repeating this process 4-5 times until the dough feels fairly stiff. Then flip the dough over and gently pull it towards you across the cutting board, tightening the outside skin, until you have a round loaf. | ||
8 | 2nd rise | 30 |
9 | Preheat oven | |
Meanwhile, place an empty 6-quart Dutch oven with a lid into the oven and heat to 450 °F. | ||
10 | Place dough into hot Dutch oven | 2 |
Tip the dough gently out of the proofing basket onto a large piece of dusted with flour parchment paper seam-side up. Using oven mitts, carefully pull the Dutch oven out of the oven and remove the lid. Carefully place the dough with the parchment paper into the hot Dutch oven, cover, and slide back into the hot oven. | ||
11 | Bake | 45 |
12 | Cool | 20 |
13 | Serve | |
Recipe Reviews
I love bread, especially crusty bread. Thanks for sharing the recipe!
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