Best Roasted Garlic Rosemary Bread: A Simple, Flavorful Loaf
Roasted Garlic Rosemary Bread
There’s a special kind of magic that happens when the aroma of sweet, caramelized garlic mingles with fresh rosemary, filling every corner of your home. My first memory of making this Roasted Garlic Rosemary Bread transformed my kitchen into a cozy haven, proving it’s more than just baking; it’s an invitation to create warmth and pure culinary joy.
This Roasted Garlic Rosemary Bread began as one of those delightful ‘kitchen adventures,’ taking humble ingredients and transforming them into a beautiful, fragrant loaf that quickly became a family favorite. If you’re looking for another wholesome and fuss-free bread that delivers on taste and simplicity, you might also love my no-knead whole wheat bread recipe.
My secret to the perfect loaf truly lies in patience during the roasting process and not skimping on that vibrant, fresh rosemary—those little touches make all the difference, transforming a good bread into an unforgettable one. While this bread is pure heaven served warm from the oven, it’s also a wonderful reminder of bread’s versatility, making you wonder, for instance, if you should dry out bread for French toast casserole.
Roasted Garlic Rosemary Bread: A Simple, Flavorful Loaf
Course: BreadsCuisine: EuropeanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThis Roasted Garlic Rosemary Bread is a rustic, aromatic loaf featuring sweet roasted garlic cloves and fresh rosemary, perfect as a side or for dipping.
Ingredients
2 heads garlic
2 tablespoons olive oil, plus more for drizzling
3 cups (360g) all-purpose flour, plus more for dusting
1 teaspoon active dry yeast
1 teaspoon granulated sugar (or honey)
1 teaspoon salt
1 1/4 cups warm water (105-115°F / 40-46°C)
2 tablespoons fresh rosemary, chopped
Directions
- Prepare the roasted garlic: Preheat your oven to 400°F (200°C). Slice off the top 1/4 inch from the heads of garlic, exposing the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-40 minutes, or until very soft. Let cool, then squeeze out the roasted garlic cloves into a small bowl. Mash with a fork.
- Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes, until foamy. This indicates the yeast is active.
- Combine wet and dry ingredients: Add the mashed roasted garlic, remaining 1 tablespoon olive oil, and salt to the yeast mixture. Stir to combine. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Add the chopped fresh rosemary.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. If using a stand mixer, knead with a dough hook for 6-8 minutes.
- First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the loaf: Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a round or oval loaf. You can also place it in a greased loaf pan if preferred.
- Second rise: Place the shaped loaf on a baking sheet lined with parchment paper (or in the loaf pan). Cover loosely and let rise for another 30-45 minutes, or until visibly puffy.
- Bake the bread: While the dough is on its second rise, preheat your oven to 425°F (220°C). Just before baking, lightly score the top of the loaf with a sharp knife or razor blade. Bake for 25-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Cool and serve: Remove the Roasted Garlic Rosemary Bread from the oven and transfer it to a wire rack to cool completely before slicing. This helps to set the crumb and crust for the best texture.
Notes
- The Garlic Secret: Don’t rush the garlic roasting! Those extra minutes allow the garlic to truly caramelize and sweeten, which is crucial for the mellow, deep flavor of your Roasted Garlic Rosemary Bread.
- Yeast Wake-Up Call: Always check your yeast! If your water isn’t warm enough or too hot, your yeast won’t activate, and your bread won’t rise. Look for that foamy top before adding the rest of your ingredients.
- Cool Down Patience: I know it’s hard, but letting the bread cool completely on a wire rack is super important. It continues to cook and set as it cools, giving you that perfect texture inside and out for your roasted garlic rosemary bread.
