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Crusty Roasted Garlic and Rosemary Bread Recipe

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4.3 from 6 reviews

This homemade crusty roasted garlic and rosemary bread offers a perfect blend of fragrant herbs and sweet roasted garlic, resulting in a flavorful loaf with a crisp crust and chewy interior. Ideal for artisan bread lovers looking to bake a delicious aromatic bread from scratch.

  • Total Time: 3 hours 40 minutes
  • Yield: 1 loaf

Ingredients

For the Roasted Garlic:

  • 1 head garlic
  • 1 teaspoon olive oil
  • Salt to taste

For the Bread:

  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon honey or sugar
  • 1 ¼ cups warm water (about 100°F)
  • 1 ½ teaspoons Kosher salt
  • 2 Tablespoons fresh chopped rosemary
  • 8-10 roasted garlic cloves, roughly chopped
  • 3 cups (360 grams) all-purpose flour, plus extra for dusting
  • 1 Tablespoon olive oil

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F. Trim the top off the garlic head to expose the cloves inside. Place the garlic in a small lidded baking dish, drizzle with olive oil, and sprinkle with salt. Cover and roast for 30-45 minutes until the cloves are soft and lightly browned. Remove and cool.
  2. Prepare the Dough and First Rise: In a large bowl or stand mixer, combine yeast, honey, and warm water. Allow yeast to proof for 5 minutes until foamy. Add salt, fresh rosemary, and chopped roasted garlic. Gradually mix in flour until a shaggy dough forms. Drizzle with olive oil and turn to coat the dough. Cover with a tea towel and let rise at room temperature for 1 hour until doubled.
  3. Shape the Dough and Second Rise: Lightly flour a cutting board. Gently tip dough onto it—do not punch down. Fold each corner into the center like an envelope, repeating 4-5 times until the dough feels stiff. Flip the dough over and shape into a round loaf by lightly twisting and pulling towards you. Place the shaped loaf seam-side down into a floured proofing basket or small bowl, cover with a tea towel, and let rise for 30 minutes.
  4. Preheat the Oven and Dutch Oven: While the dough completes its final rise, place an empty Dutch oven with its lid inside your oven and heat to 450°F.
  5. Bake the Bread: Remove the hot Dutch oven with oven mitts and take off the lid. Gently invert the loaf from the proofing basket onto a floured cutting board with the seam side facing up for a crackly top. Optionally place the dough on parchment paper for easier handling. Carefully place the dough into the Dutch oven, cover with the lid, and put back in the oven. Bake for 30 minutes.
  6. Finish Baking Uncovered: After 30 minutes, remove the lid and continue baking for another 10-20 minutes uncovered until the crust is deeply browned and crispy.
  7. Cool and Serve: Remove the Dutch oven from the oven using mitts, carefully lift the bread out onto a cooling rack, and let cool at least 20 minutes before slicing. Serve warm with butter.

Notes

  • Do not punch down the dough after the first rise to preserve air bubbles.
  • Using a Dutch oven simulates steam in a professional bread oven, which helps develop the crust.
  • Letting the bread cool properly ensures the crumb sets and prevents gummy texture.
  • Roasting garlic caramelizes and softens cloves, adding sweetness and depth to the bread.
  • Fresh rosemary provides an aromatic herbal note; finely chop it for even distribution.
  • Proofing times may vary slightly depending on room temperature; dough should double in size during the first rise.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/crusty-roasted-garlic-and-rosemary-bread-recipe/