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
