Go Back
–+ servings
Easy Roasted Garlic Rosemary Artisan Bread

Easy Roasted Garlic Rosemary Artisan Bread for Cozy Nights

An aromatic Easy Roasted Garlic Rosemary Artisan Bread recipe combining delicious roasted garlic and rosemary, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 50 minutes
First Rise 12 hours
Total Time 13 hours 50 minutes
Servings: 12 slices
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 whole head garlic Adds deep, sweet, roasted flavor; substitute fresh garlic if unavailable, but note that it will have a sharper taste.
  • 2 tablespoons extra-virgin olive oil Provides moisture and enhances flavor; can substitute with any neutral oil, but olive oil is preferred for taste.
  • 1 teaspoon coarse sea salt Essential for developing taste in bread and enhancing flavor and texture.
  • 1 teaspoon freshly ground black pepper Essential for developing taste in bread and enhancing flavor and texture.
  • 1 cup water Activates yeast and hydrates flour; use room temperature water (~70°F/21°C) for optimal results.
  • 1 teaspoon active dry yeast Leavens bread for a soft texture; ensure it’s fresh for best results.
  • 3 cups bread or all-purpose flour Forms the structure of the bread; bread flour yields a chewier texture, while all-purpose works well too.
  • 0.5 teaspoon dried oregano Adds aromatic flavor; can substitute with Italian seasoning for more complexity.
  • 1 teaspoon kosher or fine sea salt Essential for flavor and texture; never skip this step.
  • 2 teaspoons fresh rosemary Adds a fragrant herbal note; can substitute with thyme or sage if preferred.
  • 1 head smashed roasted garlic cloves Infuses the dough with a mellow, buttery garlic flavor; only use roasted for best results.

Equipment

  • Dutch oven
  • Mixing Bowls
  • Whisk
  • Parchment Paper
  • Kitchen towel
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Slice the top off the whole head of garlic, drizzle with 1 tablespoon of extra-virgin olive oil, and sprinkle with salt and pepper. Wrap it tightly in foil and roast for about 40 minutes until soft and caramelized.
  2. In a medium bowl, combine 1 teaspoon of active dry yeast with 1 cup of warm water and let it sit for 5 minutes until frothy. In a large bowl, whisk together 3 cups of flour, 1 teaspoon of kosher salt, ½ teaspoon of oregano, and 2 teaspoons of rosemary. Add the smashed garlic and yeast mixture, along with 2 tablespoons of olive oil, and stir until a sticky dough forms.
  3. Cover the mixing bowl with a towel and let it rest at room temperature for about 12 to 18 hours or overnight.
  4. Generously flour a clean surface, gently turn the dough out, and shape it into a round ball. Place seam-side up in a floured bowl, cover, and refrigerate for 1 to 24 hours for further flavor enhancement.
  5. Preheat your oven to 450°F (230°C) with a Dutch oven inside. Turn the dough out onto parchment paper, seam-side down. Score the top with a knife, lift with parchment, and place it into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes.
  6. Transfer the bread to a wire rack. Allow it to cool completely for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 1mgIron: 4mg

Notes

Check your yeast for freshness, allow sufficient fermentation time, preheat the Dutch oven for a crispy crust, and let the bread cool before slicing.

Tried this recipe?

Let us know how it was!