Description
This Rosemary & Roasted Garlic Artisan Bread recipe offers a flavorful and aromatic homemade bread with a crunchy crust and soft, fragrant interior. Infused with roasted garlic and fresh rosemary, this artisan bread is perfect for sandwiches, dipping, or enjoying on its own.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 2 teaspoons salt
Wet Ingredients and Flavorings
- 1 ½ cups warm water (110°F/43°C)
- 1 whole head of garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Additional rosemary sprigs for garnish (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the whole head of garlic, drizzle it with a little olive oil, wrap it in foil, and roast for 30-35 minutes until soft. Once cooled, squeeze the cloves out of their skins and mash them in a bowl until smooth.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to ensure even distribution of all dry components.
- Combine Wet Ingredients: In a separate bowl, mix the warm water with the mashed roasted garlic and olive oil. Stir thoroughly until the mixture is well combined.
- Form the Dough: Pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon, stir until a shaggy dough begins to form.
- Add Rosemary: Gently fold in the chopped fresh rosemary until it is evenly distributed throughout the dough.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the Loaf: After the dough has risen, punch it down to release the air. Transfer it to a floured surface and shape it into a round loaf.
- Second Rise: Place the shaped loaf onto a parchment-lined baking sheet. Cover it with a damp cloth and let it rise for another 30 minutes.
- Preheat Oven: During the second rise, preheat your oven to 450°F (230°C).
- Score the Bread: Once the dough has risen, use a sharp knife or bread lame to make a shallow cut on top of the loaf. This scoring allows steam to escape during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing. This ensures the interior sets properly for best texture.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- Roasting garlic mellows out the flavor, providing a sweet and rich depth to the bread.
- Kneading is essential for developing gluten, which gives the bread its structure and chewiness.
- Use a baking stone or preheated baking sheet if available for a better crust.
- For extra aroma, add additional rosemary sprigs on top before baking.
- Letting the bread cool fully before slicing prevents it from becoming gummy inside.
