Description
This Rosemary & Roasted Garlic Artisan Bread is a fragrant, crusty homemade loaf infused with the savory flavors of roasted garlic and fresh and dried rosemary. Perfect for sandwiches or alongside soups, this bread combines simple ingredients with a classic baking method to create a rustic Italian-style artisan loaf with a flavorful garlic punch.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F)
- 1 tablespoon olive oil (plus 1 tablespoon for roasting garlic)
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
Roasted Garlic
- 1 whole head garlic
Instructions
- Roast the Garlic: Preheat the oven to 400°F. Slice the top off the whole head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap the garlic head tightly in foil. Roast in the oven for 35 to 40 minutes until the cloves are soft and golden. Remove and let cool. Once cool, squeeze the roasted garlic cloves out of their skins and mash into a smooth paste.
- Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Dough: Stir in 1 tablespoon olive oil, the mashed roasted garlic paste, chopped fresh rosemary, dried rosemary, salt, and black pepper into the yeast mixture. Gradually add the all-purpose flour, mixing continuously until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic, which helps develop gluten for structure and texture.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover the bowl with a clean towel and set it in a warm place. Allow the dough to rise for about 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough to release excess air. Shape it into a round loaf and place it on a baking sheet lined with parchment paper. Cover it loosely with a towel and let it rise again for 30 to 40 minutes to puff up before baking.
- Prepare for Baking: Preheat your oven to 425°F. Using a sharp knife, score the top of the loaf with shallow slashes, which allows the bread to expand during baking and creates an artisan look.
- Bake the Bread: Bake the loaf for 25 to 30 minutes until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. Cooling helps the crumb set and improves the texture.
Notes
- For a crispier crust, place a shallow pan of hot water on the lower oven rack during baking to create steam, which helps develop a crunchier crust.
- This bread is best enjoyed fresh but can be stored at room temperature in an airtight container for up to 2 days.
- For longer storage, freeze the bread; thaw completely before slicing and serving.
