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Garlic Rosemary Artisan Bread Recipe

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★★★★★

4.4 from 87 reviews

This Garlic Rosemary Artisan Bread is a rustic, flavorful homemade loaf featuring roasted garlic and fresh rosemary. With no kneading needed and a simple overnight rise, it delivers a crusty exterior and chewy crumb perfect for sandwiches or with butter.

Ingredients

Scale

For the Bread Dough:

  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil (divided)
  • Coarse sea salt & freshly ground black pepper (to taste)
  • 1½ cups water (room temperature, ~70°F / 21°C)
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour (plus more for dusting)
  • ½ 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

  1. Roast the Garlic: Preheat your oven to 400°F (204°C). Slice the top off the whole garlic head to expose the cloves, drizzle with olive oil, sprinkle with salt and pepper, then wrap tightly in foil. Roast for 40 minutes until the cloves are soft and caramelized. Allow to cool, then squeeze the roasted cloves out of their skins.
  2. Mix the Dough: In a small bowl, dissolve the active dry yeast in room temperature water and let it activate for 10 to 15 minutes. In a large bowl, combine the flour, kosher salt, dried oregano, and chopped fresh rosemary. Add the activated yeast water, roasted garlic cloves smashed, and the remaining olive oil. Mix thoroughly with a spatula until a sticky, cohesive dough forms.
  3. First Rise: Cover the bowl with a clean kitchen towel and leave it at room temperature for 8 to 10 hours, until the dough has doubled in size and shows bubbles on the surface, indicating proper fermentation.
  4. Shape and Cold Ferment: Lightly flour a work surface and turn out the dough gently. Shape it into a smooth ball without overworking. Place the dough seam-side up in a floured bowl or proofing basket, cover, and refrigerate for 1 to 24 hours (up to 48 hours for deeper flavor development).
  5. Preheat Oven and Score: About 45 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to heat thoroughly. Remove the dough from the refrigerator, invert it onto a piece of parchment paper so the seam is now on the bottom, and score the top using a sharp blade or knife to allow for expansion.
  6. Bake the Bread: Carefully place the parchment paper and dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 15 to 20 minutes until the crust is deeply golden and crisp.
  7. Cool and Slice: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool completely, at least 1 hour, before slicing to ensure the crumb sets properly.

Notes

  • Overnight cold fermentation enhances the bread’s flavor and texture, so do not skip this step.
  • Using a Dutch oven is essential for creating steam and developing a crusty artisan exterior.
  • Be gentle when shaping to preserve the air bubbles formed during fermentation.
  • Letting the bread cool fully before slicing results in the best texture and moisture retention.

Keywords: Garlic bread, Rosemary bread, Artisan bread, No knead bread, Homemade bread, Rustic bread, Sourdough style bread

Find it online: https://ellaeatsdaily.com/garlic-rosemary-artisan-bread-recipe/