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a round loaf of bread that has been cut into | roasted garlic and rosemary bread

Roasted Garlic and Rosemary Bread

This bread is amazing. And super easy to make!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Inactive Time 2 hours
Total Time 3 hours 40 minutes

Ingredients
  

  • 1 1/4 cup warm (100º) water
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp kosher salt
  • 2-4 Tabl fresh chopped rosemary
  • 1 head garlic - roasted and squeezed
  • 360 grams All purpose flour (or 3 cups) + extra for dusting
  • 1 Tabl olive oil

Instructions
 

For the Garlic:

  • Heat oven to 400º F
  • Cut off the top tips of the head of garlic to expose cloves
  • Place on aluminum foil and drizzle olive oil on top
  • Fold foil over the head
  • Roast for 35-45 minutes (until soft)
  • Remove from oven and let it cool

For the bread (dough) and first rise - 1 hour

  • Combine water and yeast in a large mixing bowl
  • Let stand for 5 minutes until mixture is foamy
  • Stir in salt, rosemary, and roasted garlic
  • Add the flour and stir with a spoon (I use the handle of a wooden spoon)
  • Just move the handle around until all of the flour is incorporated
  • Drizzle olive oil on top. Turn over so that oil is on both sides
  • Place in clean bowl and cover with a towel
  • Proof for about 1 hour (until dough is doubled in size). I put mine in the oven with the over light on (no temp) and let the heat of the oven help the proofing process

Shaping and final rise - 30 minutes

  • When dough has doubled in size - light flour a cutting board or silicone mat
  • Gently tip the dough out onto your floured surface. Do NOT punch it down - you want to keep those air bubbles that you created. It will be sticky at first
  • Pull each corner of the dough out a bit and then into the center of the dough. Do this for all 4 corners. Repeat 4-5 times until the dough is firm
  • Flip the dough over and form into a ball with your hands
  • Flour a proofing basket (banneton) or small mixing bowl. Place your loaf into the container seam side down.
  • Cover with a cloth and let it proof on the counter for 30 minutes

Preheat the oven and bake

  • Place an empty dutch oven into your oven (with the lid on) and heat to 450º
  • When bread is proofed the 2nd time and the oven is hot...take the dutch oven out of the oven. BE CAREFUL - IT IS HOT!
  • Very carefully tip your bread into the hot dutch oven. The seam should be facing UP. (this is what gives your bread that crusty top)
  • Place in oven with the lid ON. USE OVEN MITS - it is very hot.
  • After 30 minutes remove the lid.
  • Continue cooking 10-15 minutes more. Until your bread is a golden brown crust
  • Lift out of dutch oven with a long spatula.
  • Place on cooling rack and let cool for 20 minutes (if you can) before cutting into it!
  • Add butter and enjoy!

Notes

  • All tools used are linked in the blog post or you can find them HERE.
  • Use a baking scale to measure your flour - it gives you a more accurate measurement.
  • I love this Lodge Dutch Oven for many things...not just making bread. The 3qt is the prefect size.
  • You can double this recipe...just extend the baking time. 5-10 minutes with the lid on. 5 minutes with the lid off.
Keyword bread