Rosemary & Roasted Garlic Bread
A simple, no-knead bread infused with roasted garlic and fresh rosemary. High in fiber and full of flavor, this artisan-style loaf requires minimal hands-on time, making it ideal for busy cooks seeking a wholesome, homemade bread that’s perfect for breakfast, sandwiches, or as a side with soups and salads.
Equipment
- 5.5–6 qt Dutch oven with lid
- Large Mixing Bowl
- Wooden spoon or dough whisk
- Parchment Paper
- Sharp Knife
- Small pot or aluminum foil for roasting garlic
- Oven Mitts
- Wire cooling rack
Ingredients
Roasted Garlic:
- 1 small garlic bulb whole
- 1 sprig fresh rosemary
- 1 pinch kosher salt
- 1 drizzle olive oil
Bread Dough:
- 520 g bread flour plus extra for dusting
- 2 tsp kosher salt
- 2 tbsp fresh rosemary chopped
- 7 g active dry yeast 1 packet
- 2 cups warm water 90–105°F / 30–40°C
Instructions
- Prepare the Oven and Garlic: Preheat your oven to 400°F (205°C) to begin roasting the garlic. Remove a few of the outer papery layers from a small garlic bulb, keeping it intact. Slice about ½ inch off the top of the bulb to expose the cloves. Place the garlic cut-side up on a small pot with a lid or wrap in aluminum foil. Drizzle with olive oil, add a pinch of kosher salt, and place a sprig of fresh rosemary on top. Cover loosely and roast for approximately 45 minutes, until the cloves are soft, golden, and fragrant. Allow the garlic to cool completely before handling.
- Mash the Roasted Garlic: Once cooled, remove the cloves from their skins and place them in a small bowl. Mash the garlic into a smooth paste using a fork or spoon. You should have approximately 8–10 cloves. Set aside for mixing into the dough later.
- Mix Dry Ingredients: In a large mixing bowl, combine 520 grams of bread flour, 2 teaspoons of kosher salt, and 2 tablespoons of chopped fresh rosemary. Whisk thoroughly to distribute the salt and rosemary evenly. Sprinkle 7 grams (1 packet) of active dry yeast over the mixture. This forms the base for your bread dough.
- Combine Wet Ingredients with Garlic: Measure 2 cups of warm water (90–105°F / 30–40°C) into a separate bowl. Stir the mashed roasted garlic into the warm water until fully combined. Slowly pour this mixture over the dry ingredients in the large bowl.
- Form the Sticky Dough: Using a wooden spoon or dough whisk, gently mix the ingredients together until no streaks of flour remain. The dough will be wet and sticky—this is normal for a no-knead bread. Avoid adding extra flour, as the high hydration contributes to a tender, airy crumb.
- Initial Room-Temperature Rest: Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 2 hours. During this period, the yeast activates, and the dough begins to rise, forming bubbles that indicate proper fermentation.
- Refrigerated Flavor Development: After the initial rise, place the bowl in the refrigerator. Allow the dough to rest for a minimum of 1 hour and up to 5 days. The longer resting period enhances the flavor and texture, while also offering flexible timing for meal preparation.
- Preheat for Baking: Approximately 45 minutes before baking, preheat your oven to 425°F (220°C). Place your 5.5–6 qt Dutch oven with its lid inside the oven to heat thoroughly. Preheating the Dutch oven ensures even heat distribution and promotes a crisp, golden crust.
- Shape the Dough: Remove the dough from the refrigerator. Lightly dust your countertop with flour and transfer the dough. With floured hands, gently shape it into a smooth ball, tucking the edges underneath until the top is round and taut. Pinch any seams on the bottom to seal.
- Prepare for Proofing Before Baking: Place the shaped dough seam-side down on a sheet of lightly floured parchment paper. Lift the dough with the parchment and place it into a bowl roughly the size of your Dutch oven. Cover with a clean kitchen towel and let it rest for 45 minutes while the oven and Dutch oven finish preheating. The dough should puff slightly during this time.
- Transfer to Dutch Oven: Carefully remove the preheated Dutch oven from the oven using oven mitts. Lift the dough with the parchment and lower it gently into the hot Dutch oven. Using a sharp knife, make 2–3 shallow slashes across the top of the dough to allow steam to escape and control expansion.
- Bake with Lid On: Cover the Dutch oven with its lid and bake for 40 minutes. This initial covered baking phase traps steam, helping to create a crisp crust while keeping the interior soft and moist.
- Bake with Lid Off: After 40 minutes, carefully remove the lid and continue baking for an additional 15–20 minutes. The crust will develop a deep golden-brown color, and the aroma of roasted garlic and rosemary will fill your kitchen.
- Cool Completely Before Slicing: Remove the bread from the Dutch oven using the parchment paper. Transfer to a wire cooling rack and allow it to cool completely for at least 1 hour. Cooling ensures the interior sets properly; slicing too early may result in a gummy texture. Once cooled, slice with a sharp bread knife and enjoy.
Notes
- Use a kitchen scale for accuracy when measuring flour; this ensures consistent texture.
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- Roasting garlic slowly brings out its natural sweetness and mellows the sharp flavor.
- Lightly flour your hands and surface when shaping the dough to prevent sticking but avoid over-flouring, which can make the crust dry.
- The dough is intentionally wet and sticky; resist the urge to add extra flour. This helps create an airy, tender crumb.
- For a more pronounced rosemary flavor, add an extra teaspoon to the dough or sprinkle lightly on top before baking.
