Rosemary & Roasted Garlic Artisan Bread Recipe
This Rosemary & Roasted Garlic Artisan Bread is a flavorful homemade loaf featuring aromatic rosemary and sweet roasted garlic. The dough is slow-risen for a tender crumb and baked in a Dutch oven to create a perfect crust, ideal for sandwiching or enjoying on its own.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 15 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Western
Ingredients
Scale
Roasted Garlic
- 1 head garlic
- Extra-virgin olive oil (for drizzling)
- Coarse sea salt (to season)
- Freshly ground black pepper (to season)
Dough
- 1½ cups water (room temperature)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 teaspoons finely chopped rosemary (plus extra for topping)
- Olive oil (for mixing dough)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (204°C). Slice the garlic head in half horizontally, drizzle the exposed cloves with olive oil, and season with coarse sea salt and freshly ground black pepper. Wrap the halved garlic tightly in foil and roast for about 40 minutes until soft and caramelized.
- Activate the Yeast: In a bowl, combine the active dry yeast with room temperature water and let it sit for 10-15 minutes until frothy, indicating the yeast is alive and active.
- Mix Dry Ingredients: In a separate large bowl, mix together the flour, dried oregano, kosher salt, and finely chopped rosemary ensuring the herbs are evenly distributed throughout the flour.
- Combine Ingredients: Once the garlic is roasted and cooled slightly, smash the cloves into a paste. Add this roasted garlic paste and a drizzle of olive oil to the dry ingredients along with the frothy yeast mixture. Use a spatula to gently combine all ingredients until just mixed into a sticky dough.
- First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until it doubles in size, about 8-10 hours, developing flavor through slow fermentation.
- Shape and Refrigerate Dough: Turn the dough out onto a floured surface and shape it into a round ball. Place it seam side up in a floured bowl, cover, and refrigerate overnight or up to 48 hours. This cold retardation enhances flavor and texture.
- Preheat Dutch Oven: Remove dough from refrigerator about 30 minutes before baking. Preheat your oven to 450°F (232°C) and place a Dutch oven with its lid inside to heat thoroughly.
- Prepare Dough for Baking: Turn the chilled dough onto a piece of parchment paper seam side down. Using a sharp knife or razor blade, score the top of the dough to allow for expansion during baking. Sprinkle with extra chopped rosemary if desired.
- Bake the Bread: Carefully transfer the dough on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to trap steam and create crust. Then remove the lid and continue baking uncovered for 15-20 more minutes until the crust is deeply golden and crisp.
- Cool and Serve: Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing, allowing the crumb to set and flavors to develop fully.
Notes
- Using a Dutch oven helps create a steamy environment for the bread, essential for developing a crispy crust.
- For best flavor, allow the dough to rise slowly either at room temperature overnight or refrigerated for enhanced fermentation.
- Roasted garlic can be prepared ahead of time and stored in the fridge for up to 3 days.
- Make sure to score the dough before baking to control the expansion and create a beautiful loaf.
- This bread freezes well once baked; slice and freeze portions for convenient use later.
Keywords: rosemary bread, roasted garlic bread, artisan bread, homemade bread, Dutch oven bread, slow rise bread
