Ingredients
Dough
- about 4 cups (500 g) bread flour (or all-purpose flour)
- 2¼ tsps (7 g / 1 packet) RapidRise yeast
- 2 tbsps (25 g) granulated sugar
- 1¾ tsps (10 g) table salt
- 1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
- 2 tbsps (30 ml) olive oil
Roasted Garlic Rosemary Mixture
- 2 medium garlic bulbs
- 2 tbsps (30 ml) olive oil
- 2 tbsps finely chopped fresh rosemary
Instructions
- Combine ingredients: In the bowl of a stand mixer or a large mixing bowl, mix the flour, RapidRise yeast, sugar, and salt. Add warm water and olive oil. Mix until a shaggy dough forms, then knead with a dough hook on medium-low speed for 6–8 minutes or knead by hand for 8–10 minutes until the dough is smooth, soft, and slightly tacky.
- Shape the dough and first rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot for 60–90 minutes, or until doubled in size.
- Prepare roasted garlic: Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, wrap bulbs individually in foil, and roast for 35–45 minutes until cloves are soft and golden. Allow to cool slightly.
- Make garlic-rosemary spread: Squeeze the roasted garlic cloves into a small bowl and mash them together with finely chopped fresh rosemary until spreadable. If the mixture feels too loose or oily, stir in a small pinch of flour to help it spread evenly.
- Shape and fold dough with garlic mixture: Turn the risen dough onto a lightly floured surface and gently stretch it into an 11 x 9-inch (28 x 23 cm) rectangle. Spread about two-thirds of the roasted garlic mixture over the dough. Fold the dough letter-style by bringing the bottom third upwards, the top third downwards. Spread the remaining garlic mixture lightly over the folded dough, then roll tightly into a log and pinch the seam closed.
- Second rise: Place the dough seam-side down into a floured banneton or a bowl lined with a floured towel. Cover and let it rise for 45–75 minutes until puffy and it slowly springs back when lightly pressed.
- Preheat Dutch oven: Place a Dutch oven with its lid into the oven and preheat the oven to 450°F (232°C) for at least 20 minutes before baking.
- Score and bake: Transfer the dough onto a sheet of parchment paper. Score the top of the dough with one confident slash using a sharp knife or bread lame. Using the parchment paper, carefully transfer the dough into the hot Dutch oven. Cover and bake for 25 minutes.
- Finish baking: Remove the Dutch oven lid and continue baking for an additional 15–20 minutes until the crust is golden brown and the internal temperature reaches 200–205°F (93–96°C).
- Cool: Transfer the bread to a wire rack and cool for at least 1 hour before slicing to allow the crumb to set and prevent a gummy interior.
Notes
- Using RapidRise yeast speeds up the rising process; if using regular yeast, allow additional rising time.
- Ensure water is warm but not hot to avoid killing the yeast.
- Roasting garlic mellows the sharpness and adds sweetness to the bread.
- Do not slice the bread immediately after baking to maintain a proper crumb texture.
- The Dutch oven creates steam that helps develop a crispy crust.
- Flour or cornmeal can be used to dust surfaces to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
