Roasted Garlic Rosemary Loaf

This easy roasted garlic rosemary artisan bread brings bakery-level flavor right to your own kitchen with surprisingly simple steps. The golden crust is deeply flavorful from roasted garlic and fresh rosemary while the tender crumb is chewy and aromatic.

I first tackled this loaf because I wanted a warm homemade bread that would impress friends at a weekend dinner party and it turned out to be the star of the table.

Ingredients

• One head garlic: Roasting brings out a sweet mellow depth so pick a firm fresh head
• Extra-virgin olive oil: Adds richness and helps brown the crust use a good full-bodied oil
• Coarse sea salt: Brings out all the flavors of the garlic and herbs
• Freshly ground black pepper: Gives a subtle savory spice
• Water around seventy degrees: Ensures yeast activates reliably
• Active dry yeast: Choose fresh packets for a good rise
• Bread or all-purpose flour: Higher protein in bread flour creates the chewiest bite but all-purpose works fine in a pinch
• Dried oregano: Hints of earthy flavor choose a fragrant dried herb
• Kosher or fine sea salt: Properly seasons and balances flavor
• Finely chopped fresh rosemary: Fresh always makes a difference chop just before adding
• Extra rosemary for topping: Adds an herbal pop and looks beautiful
• One whole head roasted garlic smashed: Blends into the dough for sweet garlicky bites throughout

Step-by-Step Instructions

Roast the Garlic:

Slice the garlic head in half horizontally to expose the cloves. Drizzle with olive oil and season the cut sides with sea salt and black pepper. Wrap tightly in foil place on a baking sheet and roast at four hundred degrees for about forty minutes. Once cool squeeze out each clove and set aside. Roasting caramelizes the garlic bringing a soft sweetness you will taste in every bite.

Prepare the Dough:

Pour water into a small bowl and sprinkle the yeast over top. Let stand for about ten to fifteen minutes to bloom and become cloudy which means the yeast is active. Meanwhile stir together flour dried oregano kosher salt and chopped rosemary in a large bowl.

Mix the Dough:

Add the yeast water mixture to the dry ingredients along with all the roasted garlic cloves and olive oil. Use a rubber spatula to mix scraping down the sides until you have a shaggy sticky ball. Do not worry if some flour clings to the bowl this comes together during the rise.

Let the Dough Rise:

Cover the bowl loosely with a clean kitchen towel and set in a warm spot. Allow it to rise undisturbed for eight to ten hours until it doubles in size with a bubbly surface. The slow rise builds flavor and a beautiful texture.

Shape the Dough:

Generously dust a clean countertop with flour. Turn the dough out and fold it onto itself a few times forming a soft round ball. Place it seam side up in a floured bowl or proofing basket. Dust the top with more flour cover and let the dough chill in the fridge for at least one hour or up to a full day for tangier flavor.

Preheat the Oven:

Set your Dutch oven or heavy lidded pot in the oven and preheat to four hundred fifty degrees for a good half hour. This ensures the pot traps steam giving your bread a crisp crust.

Shape and Score the Dough:

Turn the chilled dough out onto parchment paper seam side down. Gently nudge it into a round. Use a sharp blade or knife to slash a decorative pattern in the top which helps the loaf open up and rise.

Bake the Bread:

Lift the parchment and dough together and place in the hot Dutch oven. Cover tightly and bake for thirty minutes to create steam. After thirty minutes remove the lid and bake another fifteen to twenty minutes to brown the top deeply. The bread should sound hollow when tapped.

Cool and Serve:

Transfer the finished bread to a wire rack. Let it cool for at least one hour before slicing. This allows the crumb to set and keeps the loaf moist.

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My favorite part is folding in the sweet roasted garlic cloves and seeing them melt into the dough. Last Thanksgiving my kids made swirly designs with the rosemary and scored the top themselves it was a proud little family moment.

Storage Tips

Keep leftover bread wrapped in a clean towel or in a paper bag at room temperature for up to two days. For longer storage slice and freeze wrapped tightly then pop straight from freezer to toaster or oven for warm fresh bread anytime. Avoid storing in airtight plastic which can soften the crust.

Ingredient Substitutions

You can use all-purpose flour if bread flour is not handy the crumb will just be a bit softer. Swap fresh oregano if you have it or another soft herb like thyme for the dried oregano. Dried rosemary can work in a pinch but the flavor of fresh really shines here.

Serving Suggestions

This bread makes amazing sandwiches especially with sharp cheese or roasted veggies. Toast thick wedges and serve with olive oil dip or alongside soups. I love to top slices with butter and an extra sprinkle of flaky salt for an afternoon snack.

Cultural and Historical Context

Artisan bread baking has roots in European countryside kitchens where slow fermentation was the norm. This no knead method owes a lot to classic French boule style and traditional Mediterranean flavors. Garlic and rosemary recall rustic loaves from southern France and Italy that have filled markets and homes for generations.

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Nothing beats the pride in slicing into a golden loaf you made by hand especially one that fills your kitchen with the scents of garlic and rosemary. Enjoy every cozy bite

Frequently Asked Questions

→ How does roasting garlic affect the bread flavor?

Roasting garlic transforms it into a sweet, mellow spread that infuses the bread with deep, savory notes and rich aroma.

→ Can I substitute dried rosemary for fresh?

Fresh rosemary gives brighter flavor and aroma, but dried can be used—use less since it’s more concentrated.

→ What’s the best way to achieve a crisp crust?

Baking in a preheated Dutch oven traps steam, creating a perfectly crisp, golden crust that contrasts the tender crumb.

→ How long should the bread cool before slicing?

Letting the loaf cool on a wire rack for up to an hour allows the crumb to set and prevents a gummy texture.

→ Can this bread dough be made in advance?

Yes, refrigerate shaped dough for up to 24 hours for enhanced flavor and even better texture before baking.

→ What’s the best way to store the bread?

Store cooled bread in a paper bag or wrapped in a clean towel at room temperature for up to 2 days.