Garlic Rosemary Bread

crusty bread with roasted garlic
Crusty bread with roasted garlic
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Roasted garlic:
1 head Garlic
1 tsp Olive oil
Salt to taste
2 ¼ tsp Active dry yeast
1 tsp Honey or sugar
1 ¼ cups Water about 95 °F
1 ½ tsp Kosher Salt
2 tbsp Rosemary fresh chopped
8–10 cloves Garlic roasted, roughly chopped
3 cups All-purpose flour plus extra for dusting
1 tbsp Olive oil

Nutritional information

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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:

Ingridiens for Garlic Rosemary Bread

Steps to make Garlic Rosemary Bread


Preheat oven and prepare garlic for roasting


Preheat the oven to 400 °F. Trim the top off the head of garlic and place the garlic cut-side up on a piece of parchment paper large enough to wrap it. Drizzle the garlic with 1 teaspoon olive oil and sprinkle with a little salt. Wrap and twist the ends.


Roast garlic


Roast for 30-40 minutes or until the cloves are soft and lightly browned. Remove from the oven and leave to cool before proceeding with the recipe.


Activate yeast


In a large mixing bowl, combine 2 ¼ teaspoons active dry yeast, 1 teaspoon honey, and 1 ¼ cups warm water. Let the yeast proof for about 5 minutes until foamy.


Add salt, rosemary, and garlic


Add in 1 ½ teaspoons kosher salt, 2 tablespoons fresh chopped rosemary, and the roasted garlic cloves.


Make dough


Use a wooden spoon to gradually mix in 3 cups all-purpose flour until a slightly shaggy dough is formed.


1st rise


Drizzle the dough with 1 tablespoon olive oil and turn the dough over to coat. Cover with a clean kitchen towel and leave to rise in a warm spot for about 1 hour or until doubled in size.


Shape dough


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.


2nd rise


Gently transfer the shaped round to a floured proofing basket, seam-side down, for the final rise. Cover with a towel and let rise for 30 minutes.


Preheat oven

Meanwhile, place an empty 6-quart Dutch oven with a lid into the oven and heat to 450 °F.


Place dough into hot Dutch oven


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.




Bake for 30 minutes. Then carefully remove the lid from the Dutch oven and continue baking, uncovered, for 10-15 minutes more until the bread has deepened in color.




Remove the Dutch oven from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool for at least 20 minutes.



Slice, serve and enjoy!

If you are scared of bread making, please don’t be. You can’t go wrong with this easy Garlic Rosemary Bread recipe. Flavorful and delicious, this no-knead bread is baked in a Dutch oven resulting in a crunchy crust and soft crumb. Try it out and make sure you tag your baking posts with #cookmerecipes on Instagram.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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I love bread, especially crusty bread. Thanks for sharing the recipe!

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