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Rosemary & Roasted Garlic Artisan Bread Recipe

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★★★★★

4.8 from 59 reviews

This Rosemary & Roasted Garlic Artisan Bread is a fragrant, flavorful homemade loaf featuring roasted garlic, fresh rosemary, and a perfect golden crust baked in a Dutch oven. With a long rise time to develop depth of flavor and a crispier texture, this bread combines simple ingredients and rustic techniques for an impressive artisan result.

Ingredients

Scale

Roasted Garlic

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

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)
  • Extra olive oil for mixing

Instructions

  1. Roast the garlic: Preheat oven to 400°F (204°C). Slice the garlic head in half horizontally, drizzle with olive oil, season with coarse sea salt and freshly ground black pepper. Wrap tightly in foil and roast for about 40 minutes until soft and fragrant.
  2. Activate the yeast: In a bowl, combine the active dry yeast with room temperature water. Let it sit for 10-15 minutes until frothy, indicating the yeast is active.
  3. Prepare the dry ingredients: In a separate large bowl, mix together the flour, dried oregano, kosher salt, and finely chopped rosemary.
  4. Mix the dough: Add the frothy yeast mixture, the smashed roasted garlic cloves, and a drizzle of olive oil to the dry ingredients. Use a spatula to combine until just mixed into a shaggy dough.
  5. First rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 8-10 hours until it has doubled in size and developed flavor.
  6. Shape and refrigerate: Turn the dough out onto a floured surface and shape it into a tight round ball. Place it seam side up in a floured bowl, cover, and refrigerate overnight or up to 48 hours to slow ferment and improve texture.
  7. Preheat oven and Dutch oven: About 45 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat thoroughly.
  8. Shape and score the dough: Remove the chilled dough from the fridge, place it seam side down onto a piece of parchment paper. Using a sharp knife or lame, score the top with slashes for expansion. Optionally, sprinkle extra chopped rosemary on top for garnish.
  9. 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.
  10. Finish baking uncovered: Remove the lid and bake an additional 15-20 minutes until the crust is deep golden brown and crisp.
  11. Cool and serve: Remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing to allow the crumb to set perfectly.

Notes

  • Ensure the water for the yeast is lukewarm, not hot, to avoid killing the yeast.
  • Roasted garlic adds a soft, mellow garlic flavor that is less harsh than fresh garlic.
  • The long fermentation time enhances the bread’s flavor and texture – plan ahead for this.
  • Using a Dutch oven creates steam which helps develop a crusty, artisan-style crust.
  • Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • For gluten-free variation, substitute a gluten-free flour blend but expect some texture changes.

Keywords: artisan bread, roasted garlic bread, rosemary bread, homemade bread, Dutch oven bread

Find it online: https://mixitwitjoe.com/rosemary-and-roasted-garlic-artisan-bread-recipe/