Rosemary Garlic Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat Dutch Oven: Preheat your oven to 450°F (230°C) and place a Dutch oven inside for 30 minutes to heat thoroughly.
- 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.
- Bake Uncovered: Remove the lid and continue baking the bread for an additional 10 to 15 minutes until it turns golden brown and crusty.
- 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
Find it online: https://cookwithlea.com/rosemary-garlic-bread-recipe/
