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y Artisan Bread – The Best Homemade Loaf Recipe

y Artisan Bread – The Best Homemade Loaf Recipe
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★★★★★

5.2 from 7 reviews

This Easy Roasted Garlic Rosemary Artisan Bread recipe delivers a flavorful, crusty homemade loaf infused with aromatic roasted garlic and fresh rosemary. Perfect for sandwiches, dipping, or enjoying with butter, this no-fuss bread requires simple ingredients and minimal hands-on time, offering a rustic touch to your baking repertoire.

Ingredients

Scale

For the Bread Dough:

  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil (divided)
  • Coarse sea salt & freshly ground black pepper, to taste
  • 1½ cups water (room temperature, ~70°F / 21°C)
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour (plus more for dusting)
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher or fine sea salt
  • 2 teaspoons finely chopped fresh rosemary (plus more for topping)
  • 1 head roasted garlic cloves (smashed)

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (204°C). Cut the garlic head in half horizontally to expose the cloves, drizzle them with olive oil, and sprinkle with coarse sea salt and freshly ground black pepper. Wrap the garlic tightly in aluminum foil and roast in the oven for 40 minutes until soft and caramelized. Allow to cool, then remove the roasted cloves from their skins for use in the dough.
  2. Mix the Dough: In a small bowl, dissolve 1 teaspoon of active dry yeast into 1½ cups of room temperature water (~70°F or 21°C) and let it sit for 10–15 minutes until frothy. In a large mixing bowl, combine 3 cups of bread or all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon dried oregano, and 2 teaspoons finely chopped fresh rosemary. Add the yeast mixture, roasted garlic cloves (smashed), and half of the olive oil. Stir with a spatula until the dough comes together into a sticky mass.
  3. First Rise: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 8–10 hours, or until it has doubled in size and shows lots of bubbles on the surface, indicating proper fermentation.
  4. Shape and Cold Ferment: Lightly flour your work surface and gently turn the risen dough out onto it. Shape the dough into a tight ball by folding the edges underneath gently. Place the shaped dough seam-side up into a floured bowl or proofing basket. Cover and refrigerate for 1 to 24 hours; you can extend this up to 48 hours for a deeper flavor development.
  5. Preheat Oven & Score: About 45 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to heat. Remove the dough from the fridge, carefully invert it seam-side down onto a piece of parchment paper. Use a sharp blade to score the top of the dough with a few slashes to allow expansion during baking.
  6. Bake: Using the parchment paper as a sling, transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then uncover and bake for an additional 15–20 minutes until the bread is a deep golden brown and crusty.
  7. Cool & Slice: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least 1 hour before slicing to ensure the crumb sets properly and the flavors develop fully.

Notes

  • Room temperature water is key to activate the yeast without killing it.
  • Long, slow fermentation in the fridge improves flavor and texture significantly.
  • Using a Dutch oven mimics a professional steamy oven environment for a crispy crust.
  • Letting the bread cool completely prevents gummy texture inside when sliced.
  • Adjust garlic quantity to taste for a milder or stronger garlic flavor.

Nutrition

Keywords: Roasted garlic bread, artisan bread recipe, homemade bread, rosemary bread, easy bread dough, no-knead bread, Dutch oven bread

Find it online: https://cookwithlea.com/y-artisan-bread-the-best-homemade-loaf-recipe/