Easy Roasted Garlic Rosemary Artisan Bread
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.
- 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)
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.
