Roasted Garlic Rosemary Artisan Bread
Experience the magic of freshly baked bread with this unbelievably easy, no-knead artisan loaf. Featuring sweet, mellow roasted garlic and fragrant rosemary, this recipe delivers a crusty exterior and tender crumb with minimal hands-on effort, perfect for impressing guests or simply enjoying at home.
Equipment
- Oven
- Aluminum Foil
- Small bowl
- Large mixing bowl
- Sturdy Spatula
- Clean kitchen towel
- Proofing Bowl or Basket (or large bowl lined with floured kitchen towel)
- Dutch Oven with Lid
- Parchment paper
- Bread Lame or Razor Blade
- Wire rack
Ingredients
- 1 whole head garlic
- 1 tbsp extra-virgin olive oil divided
- coarse sea salt and freshly ground black pepper for roasting garlic
- 1.5 cups water room temperature (~70°F / 21°C)
- 1 tsp active dry yeast
- 3 cups bread or all-purpose flour plus more for dusting
- 0.5 tsp dried oregano
- 1 tsp kosher or fine sea salt
- 2 tsp fresh rosemary finely chopped, plus more for topping
Instructions
- Step 1: Roast the Garlic. Preheat your oven to 400°F (204°C). Carefully cut the whole head of garlic in half horizontally, exposing the cloves. Drizzle the cut sides with a little extra-virgin olive oil, then sprinkle generously with coarse sea salt and freshly ground black pepper. Wrap snugly in foil and roast in the preheated oven for about 40 minutes, or until cloves are soft and golden brown. Let cool, then squeeze or scoop the mashed roasted cloves out of their skins.
- Step 2: Mix the Dough. In a small bowl, pour in the room temperature water and sprinkle the active dry yeast over it. Stir gently and let sit for 10-15 minutes until foamy. In a large mixing bowl, combine flour, kosher or fine sea salt, dried oregano, and finely chopped fresh rosemary. Once the yeast mixture is bubbly, add it to the dry ingredients, along with the mashed roasted garlic and the remaining olive oil. Mix with a sturdy spatula until a sticky, shaggy dough forms.
- Step 3: First Rise. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot at room temperature for 8 to 10 hours, or until it has doubled in size.
- Step 4: Shape and Cold Ferment. Lightly flour a clean work surface. Gently turn the dough out onto the floured surface and gently shape it into a loose ball. Carefully transfer the dough, seam-side up, into a floured proofing bowl or a regular bowl lined with a floured kitchen towel. Cover and place in the refrigerator for 1 to 24 hours (or up to 48 hours for deeper flavor).
- Step 5: Preheat Oven & Score. When ready to bake, place your Dutch oven (with its lid) into your oven and preheat to 450°F (232°C). While heating, remove dough from refrigerator. Invert the dough onto a piece of parchment paper, seam-side down. Using a sharp blade (like a bread lame or razor blade), make one deep score or slash across the top surface of the dough.
- Step 6: Bake. Carefully transfer the dough along with the parchment paper into the preheated Dutch oven. Pop the lid on tight and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Step 7: Cool & Slice. Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let the bread cool completely for at least 1 hour before slicing to allow the internal structure to set. Slice and serve immediately.
Notes
Substitutions & Additions: For different flavors, swap rosemary with fresh thyme, a mix of Italian herbs, or finely chopped chives. For cheesy bread, fold in ½ cup of shredded Parmesan, Gruyere, or sharp cheddar cheese during dough mixing. For a Mediterranean twist, add ½ cup of pitted and chopped Kalamata olives or oil-packed, drained, and chopped sun-dried tomatoes. For more fiber, swap 1 cup of all-purpose flour for whole wheat flour. Add a pinch of red pepper flakes to dry ingredients for a spicy kick.
Tips for Success: Measure flour carefully, ideally using a kitchen scale. Ensure yeast is fresh and active by checking for foam when mixed with water. Don't rush the long rise times, as they are crucial for flavor and texture. A preheated Dutch oven creates the best crust; if you don't have one, use a baking sheet with a pan of hot water on the bottom rack for steam. Always cool the bread completely for at least 1 hour before slicing to prevent a gummy texture. Scoring the dough helps control expansion and ensures a beautiful rise.
Storage: At room temperature, store in an airtight container or bread bag for 2-3 days. For longer storage, once completely cooled, wrap the loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw at room temperature and warm in a preheated oven at 350°F (175°C) for 10-15 minutes for a 'fresh from the oven' feel.