Rosemary Garlic Bread Recipe

Introduction

Rosemary garlic bread is a fragrant and flavorful loaf perfect for any meal. Crispy on the outside and soft inside, it combines fresh herbs and garlic for a comforting homemade treat.

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ¾ cups warm water (about 110°F)
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ½ teaspoon black pepper (optional)
• Extra flour for dusting

Instructions

1. Step 1: In a large mixing bowl, combine flour, salt, yeast, rosemary, garlic, and black pepper. Add warm water and olive oil, stirring until a sticky dough forms.
2. Step 2: Cover with plastic wrap and let sit at room temperature for 12-18 hours, until doubled in size and bubbly.
3. Step 3: Lightly flour a surface, turn out the dough, and gently shape it into a round loaf. Avoid over-handling.
4. Step 4: Place on floured parchment paper, cover, and let rest for 30-45 minutes while the oven preheats.
5. Step 5: Heat oven to 450°F (230°C), placing a Dutch oven inside for 30 minutes.
6. Step 6: Carefully transfer the dough (on parchment paper) into the hot Dutch oven. Cover and bake for 30 minutes.
7. Step 7: Remove the lid and bake for 10-15 more minutes until golden brown.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• Use fresh rosemary for a brighter flavor, but dried rosemary works well if that’s what you have.
• For an extra garlicky kick, roast the garlic before adding it to the dough.
• Add a sprinkle of coarse sea salt on top of the loaf before baking for added texture.
• If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking sheet and place an oven-safe dish of water inside to create steam.

Storage

Store the bread in an airtight container or paper bag at room temperature for up to 2 days. To keep it longer, slice and freeze; reheat slices in a toaster or oven to refresh. Avoid refrigerating as it may dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate it first by dissolving in warm water with a pinch of sugar and letting it sit for 5-10 minutes before mixing with the other ingredients.

What if I don’t have a Dutch oven?

No problem! You can bake the bread on a preheated baking stone or heavy baking sheet. To mimic steam, place an oven-safe pan with water in the oven while baking.

Rosemary Garlic Bread Recipe

Print Recipe

★★★★★

4.4 from 99 reviews

This Rosemary Garlic Bread recipe creates a flavorful, aromatic loaf with a crispy crust and soft, chewy interior. Infused with fresh rosemary and minced garlic, this bread is perfect as a side for meals or enjoyed on its own. The long fermentation time enhances the bread’s taste and texture, baked to golden perfection in a Dutch oven for a rustic finish.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 13 to 18 hours (including fermentation)
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• ½ teaspoon black pepper (optional)

Wet Ingredients

• 1 ¾ cups warm water (about 110°F)
• 3 cloves garlic, minced
• 2 tablespoons olive oil

Additional

• Extra flour for dusting

Instructions

1. Mix Ingredients: In a large mixing bowl, combine the flour, salt, instant yeast, chopped rosemary, minced garlic, and optional black pepper. Add the warm water and olive oil, stirring the mixture until a sticky dough forms.
2. First Rise: Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, until it has doubled in size and appears bubbly on the surface.
3. Shape the Dough: Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round loaf, taking care not to over-handle to preserve air pockets.
4. Second Rise: Place the shaped dough on a piece of floured parchment paper, cover it loosely, and let it rest for 30 to 45 minutes while preheating the oven.
5. Preheat Dutch Oven: Preheat your oven to 450°F (230°C) and place a Dutch oven inside for 30 minutes to heat thoroughly.
6. Bake Covered: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to steam and develop crust.
7. Bake Uncovered: Remove the lid and continue baking the bread for an additional 10 to 15 minutes until it turns golden brown and crusty.
8. Cooling: Remove the bread from the oven and place it on a wire rack. Let it cool for at least 15 minutes before slicing to finish setting the crumb.

Notes

• The long fermentation period develops flavor and improves texture; do not rush this step.
• If fresh rosemary is unavailable, dried rosemary can be used at half the quantity.
• Be cautious transferring the hot Dutch oven to avoid burns.
• Letting the bread cool fully helps in achieving the best crumb texture.
• Optional black pepper adds a mild spicy note, but can be omitted if preferred.

Keywords: Rosemary garlic bread, homemade bread, artisan bread, rustic bread, Dutch oven bread, easy bread recipe