Description
This easy roasted garlic rosemary artisan bread is crusty on the outside, soft and chewy on the inside, and infused with fragrant garlic and rosemary. No kneading required—just mix, rest, and bake for a bakery-style loaf at home.
Ingredients
3 cups all-purpose flour
1 ¾ teaspoons salt
½ teaspoon active dry yeast
1 ½ cups warm water
1 bulb roasted garlic (about 8–10 cloves), peeled and mashed
2 tablespoons fresh rosemary, finely chopped
Additional flour or cornmeal for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt, and yeast.
- Stir in the warm water, mashed roasted garlic, and chopped rosemary until a shaggy dough forms.
- Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for 12–18 hours.
- Preheat the oven to 450°F (230°C) and place a Dutch oven (or heavy pot with lid) inside to heat.
- Turn the dough out onto a well-floured surface and shape it into a ball using floured hands or a bench scraper.
- Let the dough rest uncovered for 30 minutes while the Dutch oven finishes heating.
- Carefully remove the Dutch oven, place the dough inside (seam side up), cover it, and bake for 30 minutes.
- Remove the lid and bake for an additional 10–15 minutes until the crust is golden brown.
- Transfer the loaf to a wire rack and let it cool completely before slicing.
Notes
Use dried rosemary if fresh isn’t available—reduce to 1 tablespoon.
Substitute herbs like thyme or oregano for variety.
Add-ins like sun-dried tomatoes, olives, or cheese can elevate the flavor.
Use instant yeast for a quicker rise (3–4 hours), though flavor will be milder.
Ensure the bread cools completely to avoid a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
