Easy Roasted Garlic Rosemary Artisan Bread
This Easy Roasted Garlic Rosemary Artisan Bread is a simple, delightful homemade loaf that features the sweet, buttery taste of roasted garlic and fragrant rosemary, perfect for any occasion.
Ingredients
For the Bread Dough
- 1 head garlic whole head
- 1 tablespoon extra-virgin olive oil divided
- to taste Coarse sea salt & freshly ground black pepper
- 1.5 cups water room temperature, ~70°F / 21°C
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour plus more for dusting
- 0.5 teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons finely chopped fresh rosemary plus more for topping
- 1 head roasted garlic cloves smashed
Instructions
Preparation
- Preheat oven to 400°F (204°C). Cut the garlic head in half, drizzle the exposed cloves with olive oil, and sprinkle with salt and pepper. Wrap in foil and roast for 40 minutes. Let it cool, and then remove the cloves from their skins.
- In a small bowl, dissolve yeast in room-temperature water and let it sit for 10–15 minutes.
- In a large bowl, combine flour, salt, oregano, and rosemary.
- Pour in the yeast water, roasted garlic, and olive oil. Mix with a spatula until the dough is sticky.
- Cover the bowl with a clean towel and let the dough rise at room temperature for 8–10 hours until it has doubled in size.
Shaping and Cooking
- Turn the dough onto a floured surface and gently shape it into a ball. Place it seam-side up in a floured bowl or basket, cover it, and refrigerate for 1 to 24 hours (up to 48 hours for a deeper flavor).
- Preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Take the dough out of the fridge, invert it onto parchment paper (seam-side down), and score the top with a sharp blade.
- Place the dough with parchment into the preheated Dutch oven. Cover and bake for 30 minutes. Then uncover and bake for another 15–20 minutes until it is golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Notes
Store this artisan bread in a paper bag at room temperature for up to 3 days, or slice and freeze it in an airtight container for up to 3 months. Ensure your dough has risen enough before shaping; it should be fluffy and double in size. Use a sharp blade when scoring the dough.