Easy Roasted Garlic Rosemary Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1 whole head garlic
02 -
1 tablespoon extra-virgin olive oil, divided
03 -
Coarse sea salt
04 -
Freshly ground black pepper
05 -
360 ml water, room temperature (approximately 21°C)
06 -
1 teaspoon active dry yeast
07 -
375 g bread flour or all-purpose flour, plus extra for dusting
08 -
0.5 teaspoon dried oregano
09 -
1 teaspoon kosher salt or fine sea salt
10 -
2 teaspoons fresh rosemary, finely chopped, plus additional for topping
11 -
1 whole head roasted garlic, smashed
# Instructions:
01 -
Preheat the oven to 204°C. Slice the garlic head in half, drizzle with olive oil, and season with coarse sea salt and black pepper. Wrap in foil, place on a baking sheet, and roast for approximately 40 minutes. Allow to cool, then squeeze out the roasted cloves and set aside.
02 -
In a small bowl, mix the active dry yeast into the room temperature water and let rest for 10 to 15 minutes until foamy.
03 -
In a large mixing bowl, combine the flour, dried oregano, kosher salt, and chopped fresh rosemary.
04 -
Add the yeast mixture, smashed roasted garlic, and 1 tablespoon olive oil to the dry ingredients. Stir with a rubber spatula until the dough comes together; expect a sticky consistency.
05 -
Cover the dough with a clean cloth and let rise in a warm area for 8 to 10 hours or until doubled in size.
06 -
Turn the risen dough onto a floured surface and gently fold it over itself several times to form a ball. Place into a bowl or proofing basket dusted with flour, seam side up. Dust the top with additional flour, cover, and refrigerate for 1 to 24 hours. For optimal flavor, allow up to 48 hours.
07 -
Place a Dutch oven or covered baking vessel in the oven and preheat to 232°C.
08 -
Remove dough from the refrigerator and invert onto a sheet of parchment paper, seam side down. Gently shape into a round loaf. Use a sharp knife or razor blade to score decorative patterns on the surface to facilitate even oven spring.
09 -
Using the parchment paper, transfer the shaped dough into the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and continue baking for 15 to 20 minutes until golden brown and hollow-sounding when tapped.
10 -
Carefully lift the bread from the Dutch oven using the parchment paper and place on a wire rack. Cool for up to 1 hour before slicing and serving.
# Notes:
01 -
For a crispier crust, leave the loaf to cool completely before slicing.
02 -
Refrigerating the shaped dough enhances flavor development and improves crumb structure.