Introduction

This Rosemary & Roasted Garlic Artisan Bread offers a fragrant, flavorful twist on classic homemade bread. With tender crumb and a crispy crust, it’s perfect for sandwiches or simply enjoyed with butter. The roasted garlic adds a subtle sweetness that complements the fresh rosemary beautifully.

The image shows a round loaf of bread with a golden-brown crust that is cracked open at the top, revealing a soft, airy white inside. The crust has a slightly burnt, crispy texture in some parts and is dusted with white flour. Green rosemary sprigs are scattered on top, adding color and texture. The bread rests on a white parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head garlic
Extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
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)

Instructions

Step 1: Preheat your oven to 400°F (204°C). Slice the garlic head in half, drizzle with olive oil, and season with coarse sea salt and freshly ground black pepper. Wrap it in foil and roast for about 40 minutes until soft.
Step 2: In a bowl, combine the active dry yeast with room temperature water and let it sit until frothy, about 10-15 minutes.
Step 3: In a separate large bowl, mix the flour, dried oregano, kosher salt, and chopped rosemary.
Step 4: Add the frothy yeast mixture, the roasted garlic (smashed), and a drizzle of olive oil to the dry ingredients. Use a spatula to combine until just mixed.
Step 5: Cover the bowl and let the dough rise in a warm place until doubled in size, about 8-10 hours.
Step 6: Turn the dough onto a floured surface and shape it into a ball. Place it seam side up in a floured bowl, cover, and refrigerate overnight or for up to 48 hours.
Step 7: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
Step 8: Shape the chilled dough onto a piece of parchment paper, seam side down. Score the top with a sharp knife and sprinkle with extra rosemary if desired.
Step 9: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Step 10: Remove the bread and cool on a wire rack before slicing.

Tips & Variations

For a stronger garlic flavor, use two heads of garlic or add finely minced fresh garlic to the dough.
If you prefer a softer crust, brush the loaf with olive oil after baking instead of water.
Try swapping rosemary with thyme or sage for a different herb aroma.
Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.

Storage

Store the bread wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 1 month. Reheat slices in a toaster or oven for best results.

How to Serve

A round loaf of bread with a golden brown crust on the outside and a light, airy, white inside visible through the cracks. The top has small green rosemary leaves scattered across with a few white flour spots dusted around the edges. The texture shows a mix of crispy areas and soft, fluffy parts inside. The bread is resting directly on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a Dutch oven?

Yes, you can bake the loaf on a baking stone or sheet. To mimic the steam environment of a Dutch oven, place a pan of hot water in the oven to create steam, which helps develop a crusty exterior.

How long does the dough need to rise?

The dough should rise until doubled in size, which generally takes 8 to 10 hours at room temperature. For best flavor and texture, a slow rise is recommended.