The Crusty Roasted Garlic and Rosemary Bread Recipe is a true labor of love that transforms simple ingredients into an irresistibly fragrant loaf. Imagine biting into a crust that crackles delightfully under your teeth, revealing a soft, garlicky, and herb-infused interior that makes every slice unforgettable. This homemade bread combines the rich aroma of roasted garlic with the fresh piney notes of rosemary, all wrapped in a perfectly crunchy crust. Whether you are a seasoned baker or a curious kitchen adventurer, this recipe will quickly become a favorite that fills your home with warmth and mouthwatering scents.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect balance of texture and flavor in this bread. Each component plays a special role, whether it’s creating the rise, adding moisture, or infusing aromatic charm.
- 1 head garlic: Roasting the whole head softens the garlic and brings out a mellow, sweet flavor perfect for the bread.
- 1 teaspoon olive oil: Helps roast the garlic beautifully and adds richness to both the garlic and dough.
- Salt to taste: Enhances flavor complexity in the roasted garlic and the dough.
- 2 ¼ teaspoons active dry yeast: The essential leavening agent that gives the bread its light, airy texture.
- 1 teaspoon honey or sugar: A touch of sweetness to activate the yeast and boost fermentation.
- 1 ¼ cups warm water (about 100 degrees Fahrenheit): Perfect temperature to gently awaken the yeast.
- 1 ½ teaspoons Kosher salt: Balances the bread’s flavor and strengthens gluten development.
- 2 tablespoons fresh chopped rosemary: Adds an herbal brightness that pairs beautifully with roasted garlic.
- 8-10 roasted garlic cloves, roughly chopped: The star flavor, folded right into the dough for bursts of garlicky goodness.
- 3 cups (360 grams) all-purpose flour, plus extra for dusting: Provides structure and helps create the perfect crumb.
- 1 tablespoon olive oil: Keeps the dough tender and enhances browning during baking.
How to Make Crusty Roasted Garlic and Rosemary Bread Recipe
Step 1: Roast the Garlic
The magic begins by roasting the garlic head. By cutting the top off and drizzling it with olive oil and salt, the garlic softens and caramelizes in the oven, mellowing its pungency and developing a rich, buttery texture that will later elevate the bread’s flavor. This step takes about 30 to 45 minutes at 400 degrees Fahrenheit, filling your kitchen with incredible warmth and rosemary-like mystery.
Step 2: Prepare the Dough and First Rise
Once your garlic is cooling, you activate the yeast by mixing it with warm water and a little honey. Watching the foamy bubbles appear is always satisfying—it means the yeast is awake and ready! Into this mixture, you stir salt, chopped rosemary, and the luscious roasted garlic, followed by gradually adding flour to form a shaggy but promising dough. Coating it with olive oil and leaving it covered allows the dough to rise and double in size over about an hour, setting the stage for an airy loaf.
Step 3: Shape the Dough and Final Rise
Handling the dough carefully without punching it down preserves the delicate air pockets inside, which is critical for a light crumb. Shaping the dough into a round loaf using gentle folds gives it structure and a rustic look. Placing it seam-side down in a floured proofing basket or bowl, then letting it rise for another 30 minutes, readies the bread for that spectacular oven spring.
Step 4: Bake the Bread to Perfect Crustiness
Heating a Dutch oven to 450 degrees Fahrenheit creates a steamy environment that gives this bread its trademark crusty exterior. Carefully placing the dough seam side up inside the hot pot locks in moisture while baking. The first 30 minutes with the lid on cooks the bread evenly, and removing the lid for the last 10 to 20 minutes deepens the crust’s color and crunch. The result is a gorgeous, golden loaf that cools just enough to slice and enjoy.
How to Serve Crusty Roasted Garlic and Rosemary Bread Recipe
Garnishes
To complement the bold flavors of this bread, consider brushing warm slices with melted herb butter or drizzling with a bit of extra virgin olive oil and a sprinkle of flaky sea salt. A light spread of whipped goat cheese or softened cream cheese can elevate each bite and add a creamy contrast.
Side Dishes
This bread pairs wonderfully with hearty soups, such as tomato basil or creamy potato leek, soaking up the broth and adding an extra layer of texture. It’s also fantastic alongside fresh salads dressed in tangy vinaigrettes or served with grilled vegetables and cheeses for a simple yet impressive meal.
Creative Ways to Present
For a cozy gathering, slice your loaf into thick, rustic pieces and serve them in a warm cloth-lined basket to keep them inviting and fresh. Adding small bowls of flavored butters or tapenades turns this bread into a stunning centerpiece that invites guests to tear off pieces and savor every moment together.
Make Ahead and Storage
Storing Leftovers
If you have any leftover bread, wrap it tightly in a linen or paper bag to maintain its crust without trapping moisture inside. Keep it at room temperature for up to two days to enjoy that fresh-baked feel, but avoid storing it in plastic as it can lead to sogginess.
Freezing
This Crusty Roasted Garlic and Rosemary Bread Recipe freezes beautifully! Allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by foil to protect it from freezer burn. It will keep for up to three months, so you can enjoy a homemade treat any time the craving strikes.
Reheating
To revive frozen or day-old bread, unwrap it and place it in a preheated oven at 350 degrees Fahrenheit for about 10 to 15 minutes. This will help restore its crispy crust and warm the soft, flavorful interior, making it taste freshly baked again.
FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary, but since it is more concentrated, use about one-third the amount and crush it slightly before adding to release its oils. Fresh rosemary provides a brighter flavor, but dried still makes a lovely aromatic addition.
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work. Alternatively, bake the bread on a preheated baking stone or sheet and create steam by placing a pan of hot water in the oven or spraying water inside before baking to encourage crust development.
Is this bread suitable for beginners?
Absolutely! While the recipe requires patience for rising times, the actual steps are straightforward. Handling the dough gently and following the timing will help anyone, even first-time bakers, achieve wonderful results.
Can I add other herbs or ingredients?
Definitely! This recipe serves as a great base—try adding thyme, oregano, or even chopped olives for different flavor profiles. Just be careful not to overload the dough with extra ingredients, which can affect the texture and rise.
How do I know when the bread is fully baked?
Properly baked bread will have a deep golden-brown crust and sound hollow when tapped on the bottom. Using a kitchen thermometer to check for an internal temperature of around 200 degrees Fahrenheit ensures it’s baked through without being doughy inside.
Final Thoughts
Trying out this Crusty Roasted Garlic and Rosemary Bread Recipe will reward you with a loaf that is as delightful to bake as it is to eat. The aroma that fills your kitchen while it bakes is truly inviting, and the taste? Simply unforgettable. Treat yourself and your loved ones by making this bread—it’s sure to bring warmth and joy to any table.
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Crusty Roasted Garlic and Rosemary Bread Recipe
This Crusty Roasted Garlic and Rosemary Bread recipe delivers a fragrant, golden loaf with a signature crackly crust and tender crumb. Roasting the garlic first softens its flavor and adds a sweet depth, perfectly balanced by fresh rosemary in the dough. Baked in a hot Dutch oven, the bread boasts a rustic artisan texture that’s ideal for slicing and spreading with butter or your favorite toppings.
- Total Time: 3 hours 40 minutes
- Yield: 1 loaf
Ingredients
For the Roasted Garlic:
- 1 head garlic
- 1 teaspoon olive oil
- Salt to taste
For the Bread:
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon honey or sugar
- 1 ¼ cups warm water (about 100°F)
- 1 ½ teaspoons Kosher salt
- 2 tablespoons fresh chopped rosemary
- 8–10 roasted garlic cloves, roughly chopped
- 3 cups (360 grams) all-purpose flour, plus extra for dusting
- 1 tablespoon olive oil
Instructions
- Prepare the Roasted Garlic: Preheat your oven to 400°F. Trim the top off the head of garlic to expose the cloves inside. Place the garlic head in a small lidded baking dish, drizzle with olive oil, and sprinkle with salt. Cover and roast for 30-45 minutes until cloves are soft and lightly browned. Remove and let cool.
- Make the Dough and First Rise: In a large mixing bowl, combine yeast, honey, and warm water. Let the yeast proof for about 5 minutes until foamy. Add salt, chopped rosemary, and roasted garlic. Gradually add flour while stirring until a shaggy dough forms. Drizzle olive oil over the dough and turn to coat all sides. Cover with a clean towel and let rise at room temperature for about 1 hour or until doubled in size.
- Shape the Dough and Final Rise: Lightly flour a large cutting board. Gently transfer the risen dough onto it without punching down to preserve air bubbles. Fold each corner into the center repeatedly until the dough feels firm, then flip and shape into a round loaf by lightly twisting and pulling towards you. Place the loaf seam-side down into a floured proofing basket or small bowl. Cover and let rise for 30 minutes.
- Heat the Oven & Dutch Oven: While the dough rises, preheat your oven to 450°F and place an empty Dutch oven inside to heat for at least 30 minutes.
- Bake the Bread: Using oven mitts, carefully remove the hot Dutch oven and its lid. Gently tip the dough out of the proofing basket onto a floured surface with the seam side up for a rustic crackled look. Optionally, place on parchment paper for easy transfer. Place the loaf seam-side up into the Dutch oven, cover with the lid, and return it to the oven. Bake covered for 30 minutes.
- Finish Baking Uncovered: After 30 minutes, remove the lid to allow the crust to brown and continue baking uncovered for an additional 10-20 minutes until the crust deepens in color and becomes crisp.
- Cool and Serve: Remove the Dutch oven from the oven using oven mitts. Use a spatula to transfer the bread to a cooling rack. Let cool for at least 20 minutes before slicing. Enjoy with butter or your favorite spreads.
Notes
- Ensure the water temperature for proofing yeast is around 100°F to activate yeast properly without killing it.
- Do not punch down the dough after the first rise to retain the air bubbles that make the crumb light and airy.
- Using a Dutch oven traps steam, which helps develop the crusty exterior typical of artisan bread.
- Letting the bread cool before slicing prevents it from becoming gummy inside.
- Fresh rosemary should be finely chopped to evenly distribute flavor.
- You can substitute honey with sugar if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
