Rosemary Garlic Bread
Ingredients
- 1 ½ tspactive dry yeast
- 1 cwarm water
110-115f
- 2 tspwhite sugar
- 2 tspfine salt
- 3 tbspextra virgin olive oil
- 2 ½ cbread flour
- 1 tbspdried rosemary
- ¼ tspfreshly ground black pepper
- ½ tspdried oregano
- 1 headroasted garlic
- extra olive oil for brushing on top and serving
- coarse sea salt for sprinkling on top
- clean water in spray bottle
- olive oil
extra virgin
- balsamic vinegar
good quality
Directions
- 1
In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams.
- 2
Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.
- 3
Add rosemary, black pepper, and oregano. Knead another 5 minutes.
- 4
Gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.
- 5
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap.
- 6
Place in a warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
- 7
After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet.
- 8
Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.
- 9
After dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate loaf at all.
- 10
Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking.
- 11
Bump oven up to 425F and spray loaf with water again. Watch carefully - bake just until top is a nice golden brown, taking care not to over bake (it should be pretty quick).
- 12
Let bread rest 5 minutes before cutting into it. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!
Rosemary Garlic Bread
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About this Recipe
Craving that authentic, rustic Rosemary Garlic Bread experience you find at your favorite Italian-inspired restaurants, but even better when baked fresh at home? This recipe delivers a truly golden brown crust, a soft, fluffy interior, and an abundance of rich garlic flavor, reminiscent of the best artisan bread you've ever tasted.
This Rosemary Garlic Bread stands out due to its thoughtful combination of ingredients and preparation. The use of bread flour provides the ideal structure for that coveted chewy-yet-fluffy interior, while active dry yeast ensures a beautiful rise and airy crumb. The star, however, is a whole head of roasted garlic, which delivers a deeply mellow, sweet flavor profile that's far more nuanced and less harsh than raw garlic.
Imagine pulling apart a warm slice of this bread, steam rising as you reveal the tender, airy crumb within. Each bite offers a satisfying crunch from the crisp, golden crust, followed by the pillowy softness infused with fragrant dried rosemary, subtle dried oregano, and the rich, sweet notes of perfectly roasted garlic. It's a wonderfully aromatic and comforting bread that promises a truly elevated experience for your taste buds. You'll find it deeply satisfying and incredibly versatile.
While this recipe shines with dried rosemary, you could substitute it with fresh rosemary for a more vibrant, piney aroma. For a slightly different spice balance, a touch more freshly ground black pepper could be added. And if you’re particularly fond of a salty finish, feel free to be generous with the coarse sea salt sprinkled on top before baking.
This bread is perfect as an impressive appetizer for dinner parties, a comforting side for any meal, or simply enjoyed on its own with a good quality extra virgin olive oil and balsamic vinegar for dipping. It's destined to be a crowd-pleaser.