I never knew homemade bread could turn out this crisp, golden, and packed with garlicky rosemary flavor with such little fuss. One slice of this artisan loaf, and the bakery version may never tempt me again.
I’m obsessed with this roasted garlic rosemary artisan bread because it tastes like I bought it from a tiny bakery with a line out the door, except I get to tear into it at my counter. The crust crackles hard, the inside stays chewy and tender, and that deep roasted garlic flavor hits before the fresh rosemary even shows up.
But then it does. Sharp, woodsy, a little wild.
I love slicing it thick, pairing it with dinner, or eating the end piece before I share. No fuss, just big flavor and a loaf I never ever get tired of it.
Ingredients
- All purpose flour keeps the loaf soft, chewy, and beginner-friendly.
No fancy flour drama.
- Warm water wakes things up and helps the dough turn stretchy and workable.
- Instant yeast gives you that airy crumb without making the process feel scary.
- Fine salt makes the bread taste like bread, not plain baked dough.
- Roasted garlic turns sweet and mellow, so it’s cozy instead of sharp.
- Olive oil helps the garlic roast soft, golden, and spreadable.
Basically, magic.
- Fresh rosemary adds that woodsy, herby bite you’ll smell before slicing.
- Extra virgin olive oil on top helps the crust brown and shine beautifully.
- Coarse sea salt gives little crunchy pops that make each bite better.
- Plus, these simple ingredients make the bread feel rustic without being complicated.
Ingredient Quantities
- 3 cups (360 g) all purpose flour
- 1 1/4 cups (300 ml) warm water
- 1/2 teaspoon instant yeast
- 1 1/4 teaspoons fine salt
- 1 head garlic
- 1 tablespoon olive oil for roasting the garlic
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon extra virgin olive oil for brushing the loaf
- Coarse sea salt for sprinkling, about 1/2 teaspoon
How to Make this
1. Preheat oven to 400 F (200 C). Slice off the top of the garlic head, drizzle 1 tablespoon olive oil over the exposed cloves, wrap in foil and roast 30 to 35 minutes until soft; cool, then squeeze out and mash the roasted garlic into a paste.
2. In a large bowl combine 3 cups (360 g) all purpose flour, 1/2 teaspoon instant yeast and 1 1/4 teaspoons fine salt.
3. Add 1 1/4 cups (300 ml) warm water to the dry ingredients and mix with a spoon until a shaggy dough forms.
4. Add the mashed roasted garlic and 2 tablespoons chopped fresh rosemary to the dough and stir until incorporated.
5. Turn the dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic, or perform a series of stretch and folds in the bowl for 10 minutes.
6. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1 to 2 hours.
7. Turn the dough out, shape into a round loaf by folding edges into the center and forming a tight ball; place seam side down on a piece of parchment, cover and let proof 30 to 45 minutes.
8. Meanwhile preheat a Dutch oven with lid in the oven to 450 F (230 C) for at least 30 minutes.
9. Brush the loaf with 1 tablespoon extra virgin olive oil, lightly score the top, sprinkle about 1/2 teaspoon coarse sea salt, transfer the loaf on the parchment into the hot Dutch oven, bake covered 25 minutes then uncovered 10 to 15 minutes until deep golden and crisp.
10. Remove loaf to a cooling rack and cool at least 30 minutes before slicing.
Equipment Needed
1. Oven
2. Dutch oven with lid (oven safe)
3. Baking sheet
4. Aluminum foil
5. Large mixing bowl
6. Measuring cups and spoons or kitchen scale
7. Wooden spoon or sturdy spatula
8. Knife and cutting board
9. Parchment paper
10. Cooling rack
FAQ
Perfect Your Baking With Easy Roasted Garlic Rosemary Artisan Bread – A Beginner’s Guide Recipe Substitutions and Variations
Perfect Your Baking With Easy Roasted Garlic Rosemary Artisan Bread — A Beginner’s Guide
This rustic loaf sings of caramelized garlic and piney rosemary. It is forgiving, hands-on, and perfect for first-time bread bakers. The crust becomes golden and crisp while the crumb stays tender and chewy. Follow these simple steps and you will have bakery-worthy bread that fills your kitchen with irresistible aroma.
Ingredients
– 3 cups (360 g) all purpose flour
– 1 1/4 cups (300 ml) warm water
– 1/2 teaspoon instant yeast
– 1 1/4 teaspoons fine salt
– 1 head garlic
– 1 tablespoon olive oil for roasting the garlic
– 2 tablespoons fresh rosemary, chopped
– 1 tablespoon extra virgin olive oil for brushing the loaf
– Coarse sea salt for sprinkling, about 1/2 teaspoon
Method
1. Roast the garlic: Preheat oven to 400 F (200 C). Slice the top off the garlic head to expose the cloves, place on a small piece of foil, drizzle with 1 tablespoon olive oil, wrap and roast 30 to 35 minutes until soft and golden. Let cool, then squeeze out the soft cloves and mash into a paste.
2. Make the dough: In a large bowl, whisk together the flour, instant yeast and fine salt. Add the warm water and mashed roasted garlic. Stir until a shaggy dough forms and all flour is hydrated.
3. First rest: Cover the bowl with a towel or plastic wrap and let rest 20 to 30 minutes. This helps the dough relax and develop.
4. Fold to build structure: With wet hands, perform 4 sets of stretch-and-folds every 15 minutes over one hour. To do this, grab one side of the dough, stretch it up gently and fold it over the top, turning the bowl and repeating from all sides.
5. Add rosemary: After the last fold, gently fold in the chopped rosemary so it is evenly distributed.
6. Bulk rise: Cover and let the dough rise at room temperature until it has increased by about 50 percent and looks puffy, 1 to 2 hours depending on room temperature.
7. Shape: Turn the dough onto a lightly floured surface, cup it with your hands and shape into a tight round by tucking edges underneath. Let rest seam-side down for 20 minutes, then tighten the shape by pulling the dough toward you on the work surface to create surface tension.
8. Final proof: Place the loaf seam-side up in a lightly floured banneton or a bowl lined with a floured towel. Cover and proof 45 to 75 minutes until puffy and slightly springy.
9. Preheat oven and baking vessel: Place a Dutch oven with its lid in the oven and preheat to 450 F (230 C) for at least 30 minutes.
10. Score and brush: When ready, carefully invert the loaf onto parchment, score the top with a sharp knife or lame, brush with the 1 tablespoon extra virgin olive oil and sprinkle with coarse sea salt.
11. Bake: Transfer the loaf on parchment into the hot Dutch oven, cover and bake 20 minutes. Remove the lid and bake another 15 to 20 minutes until deeply golden and crisp.
12. Cool: Transfer to a wire rack and let cool at least 45 minutes before slicing. This finishing rest sets the crumb.
Serving tips
– Warm slices with a smear of butter or extra virgin olive oil.
– Great with soups, salads or as the base for open-faced sandwiches.
Substitutions
- All purpose flour: Substitute bread flour for a chewier, higher-rise loaf or 50 percent whole wheat for more flavor and nutrition; reduce water slightly if using high-percentage whole wheat.
- Instant yeast: Substitute active dry yeast using 25 percent more by weight and dissolve it in the warm water first before mixing with flour.
- Roasted garlic: Substitute 1 1/2 to 2 teaspoons garlic powder mixed into the dry ingredients for a faster option, though fresh roasted garlic gives the best depth.
- Fresh rosemary: Substitute 1 teaspoon dried rosemary or 2 tablespoons chopped fresh thyme for a different herbal note.
Pro Tips
1. Roast the garlic ahead and let it cool completely before adding it to the dough. Warm garlic can make the dough slack and slow the gluten development, while cool garlic preserves rise and gives a cleaner, sweeter roasted flavor.
2. Use the stretch and fold method if you prefer less hands-on kneading. Do a set every 10 minutes for about 10 to 15 minutes total; you will build strength without overworking the dough and keep a light open crumb.
3. When transferring the loaf into the hot Dutch oven, grip the parchment paper rather than the dough. The parchment protects the shape and makes the move quick and steady so the loaf does not deflate.
4. Let the bread cool at least 30 minutes before slicing. Freshly baked bread continues to set as it cools, and slicing too soon gives you a gummy interior instead of a properly airy crumb.
Perfect Your Baking With Easy Roasted Garlic Rosemary Artisan Bread – A Beginner's Guide Recipe
I never knew homemade bread could turn out this crisp, golden, and packed with garlicky rosemary flavor with such little fuss. One slice of this artisan loaf, and the bakery version may never tempt me again.
8
servings
205
kcal
Equipment: 1. Oven
2. Dutch oven with lid (oven safe)
3. Baking sheet
4. Aluminum foil
5. Large mixing bowl
6. Measuring cups and spoons or kitchen scale
7. Wooden spoon or sturdy spatula
8. Knife and cutting board
9. Parchment paper
10. Cooling rack
Ingredients
-
3 cups (360 g) all purpose flour
-
1 1/4 cups (300 ml) warm water
-
1/2 teaspoon instant yeast
-
1 1/4 teaspoons fine salt
-
1 head garlic
-
1 tablespoon olive oil for roasting the garlic
-
2 tablespoons fresh rosemary, chopped
-
1 tablespoon extra virgin olive oil for brushing the loaf
-
Coarse sea salt for sprinkling, about 1/2 teaspoon
Directions
- Preheat oven to 400 F (200 C). Slice off the top of the garlic head, drizzle 1 tablespoon olive oil over the exposed cloves, wrap in foil and roast 30 to 35 minutes until soft; cool, then squeeze out and mash the roasted garlic into a paste.
- In a large bowl combine 3 cups (360 g) all purpose flour, 1/2 teaspoon instant yeast and 1 1/4 teaspoons fine salt.
- Add 1 1/4 cups (300 ml) warm water to the dry ingredients and mix with a spoon until a shaggy dough forms.
- Add the mashed roasted garlic and 2 tablespoons chopped fresh rosemary to the dough and stir until incorporated.
- Turn the dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic, or perform a series of stretch and folds in the bowl for 10 minutes.
- Place the dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1 to 2 hours.
- Turn the dough out, shape into a round loaf by folding edges into the center and forming a tight ball; place seam side down on a piece of parchment, cover and let proof 30 to 45 minutes.
- Meanwhile preheat a Dutch oven with lid in the oven to 450 F (230 C) for at least 30 minutes.
- Brush the loaf with 1 tablespoon extra virgin olive oil, lightly score the top, sprinkle about 1/2 teaspoon coarse sea salt, transfer the loaf on the parchment into the hot Dutch oven, bake covered 25 minutes then uncovered 10 to 15 minutes until deep golden and crisp.
- Remove loaf to a cooling rack and cool at least 30 minutes before slicing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 93.4g
- Total number of serves: 8
- Calories: 205kcal
- Fat: 3.95g
- Saturated Fat: 0.48g
- Trans Fat: 0g
- Polyunsaturated: 0.35g
- Monounsaturated: 2.5g
- Cholesterol: 0mg
- Sodium: 508mg
- Potassium: 73mg
- Carbohydrates: 36.26g
- Fiber: 1.34g
- Sugar: 0.2g
- Protein: 4.9g
- Vitamin A: 0IU
- Vitamin C: 1.9mg
- Calcium: 7.1mg
- Iron: 0.65mg
