Rosemary & Roasted Garlic Artisan Bread Recipe
This Rosemary & Roasted Garlic Artisan Bread is a flavorful homemade loaf featuring tender roasted garlic, fresh rosemary, and a crispy crust baked in a Dutch oven. The long, slow rise and overnight refrigeration develop complex flavors and a perfect artisan texture, making it an impressive yet approachable bread to bake at home.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 15 minutes (including rising and refrigeration)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Garlic & Olive Oil
- 1 head garlic
- Extra-virgin olive oil (for drizzling and dough)
- Coarse sea salt (for seasoning garlic)
- Freshly ground black pepper (for seasoning garlic)
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)
Instructions
- Roast the garlic: Preheat your oven to 400°F (204°C). Slice the garlic head in half horizontally. Drizzle the cut sides with olive oil, season with coarse sea salt and freshly ground black pepper, then wrap tightly in foil. Roast in the oven for about 40 minutes until soft and golden.
- Activate the yeast: In a bowl, combine the active dry yeast with room temperature water. Let it sit for 10-15 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the dry ingredients: In a separate large bowl, mix together the flour, dried oregano, kosher salt, and finely chopped rosemary to evenly distribute the herbs and seasoning.
- Mix the dough: Add the frothy yeast-water mixture, smashed roasted garlic cloves (from the cooled garlic head), and a drizzle of olive oil to the dry ingredients. Gently combine with a spatula until just mixed into a sticky dough.
- First rise: Cover the bowl with a clean towel or plastic wrap and place it in a warm area. Allow the dough to rise slowly until doubled in size, about 8-10 hours. This slow fermentation develops the flavor and texture.
- Shape and cold ferment: On a floured surface, shape the dough into a round ball. Place it seam-side up in a floured bowl, cover, and refrigerate overnight or up to 48 hours. This cold fermentation enhances the bread’s depth of flavor.
- Preheat for baking: About 30-45 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to get it extremely hot.
- Shape for baking: Remove the chilled dough from the fridge, transfer it onto a piece of parchment paper with the seam side down. Score the top of the dough with a sharp knife or razor blade to allow expansion during baking. Optionally sprinkle extra rosemary on top.
- Bake the bread: Carefully place the parchment with dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.
- Cool and serve: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing. This resting time allows the crumb to set properly for the best texture.
Notes
- Use room temperature water for activating yeast to ensure proper proofing.
- Slow fermentation and overnight refrigeration greatly enhance flavor and texture.
- Scoring the dough lets steam escape, preventing tearing and allowing controlled expansion.
- Using a Dutch oven mimics a steam oven environment, giving a crispy crust and airy crumb.
- For a stronger garlic flavor, you can add extra roasted garlic cloves to the dough.
