Easy Roasted Garlic Rosemary Artisan Bread

Why You’ll Love Easy Roasted Garlic Rosemary Artisan Bread Recipe

This Easy Roasted Garlic Rosemary Artisan Bread is crusty on the outside, soft and airy on the inside, and infused with the rich aroma of roasted garlic and fresh rosemary. It’s a bakery-quality loaf you can make right at home — perfect for soups, pastas, sandwiches, or just dipping in olive oil. Best of all, it requires minimal kneading and no special equipment!

Ingredients

• 3 ½ cups all-purpose flour (or bread flour)

• 2 tsp salt

• 1 packet (2 ¼ tsp) instant yeast

• 1 ½ cups warm water (about 110°F / 43°C)

• 1 whole head of garlic

• 1 tbsp olive oil (for roasting garlic)

• 2 tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)

• Extra flour for dusting

Directions

1. Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized. Cool, then squeeze out the cloves and mash.

2. Make the dough: In a large bowl, whisk together flour, salt, and yeast. Add warm water, mashed roasted garlic, and rosemary. Stir until a sticky dough forms.

3. First rise: Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 2–3 hours, or until doubled in size.

4. Shape the dough: Turn dough onto a floured surface. Gently shape into a round loaf. Don’t overwork it.

5. Second rise: Place dough on parchment paper, cover lightly, and let rest for 30 minutes. Meanwhile, preheat oven to 450°F (230°C) with a Dutch oven inside.

6. Bake: Carefully place the dough (with parchment) into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown and crusty.

7. Cool & serve: Let bread cool for at least 20 minutes before slicing.

Servings & Timing

• Servings: 10–12 slices

• Prep Time: 20 minutes

• Rise Time: 2–3 hours

• Bake Time: 40–45 minutes

• Total Time: ~3 ½–4 hours

Variations

• Cheesy Garlic Bread: Add 1 cup shredded mozzarella or parmesan to the dough.

• Herb Mix: Replace rosemary with thyme, oregano, or Italian seasoning.

• Whole Wheat Version: Swap half the flour with whole wheat flour.

• No Dutch Oven: Bake on a pizza stone or sheet pan with a tray of water in the oven for steam.

Storage & Reheating

• Store at room temperature, wrapped in a bread bag or foil, for up to 3 days.

• Freeze slices for up to 2 months; thaw at room temp or toast before serving.

• Re-crisp in a 350°F (175°C) oven for 10 minutes.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes — dissolve it in warm water for 5 minutes before mixing.

Q: Do I need a Dutch oven?
A: It gives the best crust, but you can bake on a tray with a pan of water in the oven for steam.

Q: Can I roast the garlic ahead of time?
A: Absolutely! Store roasted garlic in the fridge up to 3 days or freeze in small portions.

Conclusion

This Roasted Garlic Rosemary Artisan Bread is rustic, flavorful, and incredibly easy to make at home. With its golden crust and fluffy, fragrant interior, it’s the kind of bread that turns any meal into something special.

Easy Roasted Garlic Rosemary Artisan Bread

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This Easy Roasted Garlic Rosemary Artisan Bread is crusty on the outside, soft and chewy on the inside, and bursting with rich roasted garlic and fragrant rosemary. With just a few simple ingredients and no kneading required, this homemade bread is the perfect side for soups, pastas, or simply dipped in olive oil.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 14–18 hours
• Yield: 1 loaf
• Category: Bread
• Method: Baking
• Cuisine: American / European-Inspired
• Diet: Vegetarian

Ingredients

• 1 head garlic
• 1 tsp olive oil
• 3 cups all-purpose flour
• 2 tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water
• 1 tbsp fresh rosemary, chopped (plus extra for topping)
• 1 tbsp olive oil (for brushing)

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Instructions

• Roast garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 35–40 minutes, until soft and golden. Let cool, then squeeze out the roasted cloves and mash.
• Mix dough: In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, roasted garlic, and rosemary until a sticky dough forms. Cover with plastic wrap and let rest at room temperature for 12–18 hours.
• Shape dough: After resting, turn dough onto a floured surface, shape into a ball, and let rise for 30 minutes while the oven preheats.
• Preheat oven: Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
• Bake bread: Carefully place dough into the hot Dutch oven, brush with olive oil, sprinkle with extra rosemary, cover, and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown and crusty.
• Cool & serve: Let bread cool before slicing. Serve warm with butter or olive oil.

Notes

• No Dutch oven? Bake on a parchment-lined baking sheet with a pan of water in the oven for steam.
• Add Parmesan or Asiago cheese to the dough for extra flavor.
• Bread keeps well in an airtight container for 2–3 days, or freeze slices for longer storage.