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Rosemary & Roasted Garlic Artisan Bread Recipe

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4.2 from 2 reviews

This Rosemary & Roasted Garlic Artisan Bread is a fragrant, crusty loaf infused with the rich flavors of roasted garlic and fresh rosemary. Perfectly baked in a Dutch oven, it features a golden crust and tender crumb that makes it ideal for sandwiches or accompanying soups and salads. The long, slow fermentation process develops complex flavors and a delightful chewy texture.

Ingredients

Roasted Garlic

  • 1 head garlic
  • Extra-virgin olive oil (for drizzling)
  • Coarse sea salt (for seasoning)
  • Freshly ground black pepper (for seasoning)

Dough

  • 1½ cups water (room temperature)
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons finely chopped rosemary (plus extra for topping)
  • Extra-virgin olive oil (to mix with garlic and dough, approximately 1 tablespoon)

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (204°C). Slice the garlic head in half horizontally, drizzle each half with olive oil, and season with coarse sea salt and freshly ground black pepper. Wrap the garlic halves tightly in aluminum foil and roast in the oven for about 40 minutes until soft and fragrant.
  2. Activate the Yeast: In a medium bowl, combine the active dry yeast with the room temperature water. Let it sit for 10-15 minutes until the mixture becomes frothy, indicating the yeast is activated and ready.
  3. Mix Dry Ingredients: In a separate large mixing bowl, combine the flour, dried oregano, kosher salt, and finely chopped rosemary. Stir to evenly distribute the herbs and salt throughout the flour.
  4. Combine Ingredients: Once the garlic has roasted and cooled slightly, smash the soft roasted garlic cloves and mix them with a tablespoon of olive oil. Add this garlic-olive oil mixture and the frothy yeast water to the dry ingredients. Use a spatula to gently mix everything until just combined into a shaggy dough.
  5. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for 8-10 hours until it has roughly doubled in size. This slow fermentation develops flavor and texture.
  6. Shape and Refrigerate: On a floured surface, shape the dough into a tight ball and place it seam side up in a floured bowl. Cover it and refrigerate overnight or up to 48 hours to improve flavor and make handling easier.
  7. Preheat Dutch Oven: About 45 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven with its lid inside to heat thoroughly.
  8. Prepare for Baking: Turn the chilled dough out onto a piece of parchment paper, shaping it gently into a round loaf with the seam side down. Score the top of the dough with a sharp knife or razor blade to allow it to expand while baking. Sprinkle some extra finely chopped rosemary on top if desired.
  9. Bake the Bread: Carefully transfer the parchment with the dough into the hot Dutch oven. Cover and bake for 30 minutes to trap steam and create a crusty exterior. Then remove the lid and bake uncovered for an additional 15-20 minutes until the crust is a deep golden brown and crisp.
  10. Cool Before Slicing: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to allow the crumb to set properly.

Notes

  • For best flavor, allow the dough to ferment slowly overnight or up to 48 hours in the refrigerator.
  • Use a sharp blade to score the dough to control expansion while baking and prevent tearing.
  • Roasted garlic can be stored in the refrigerator and used in other recipes as well.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid to mimic steam baking.
  • Letting the bread cool fully helps prevent a gummy texture in the crumb.

Find it online: https://yumntasty.com/rosemary-and-roasted-garlic-artisan-bread-recipe-2/