Easy Roasted Garlic Rosemary Artisan Bread
This Easy Roasted Garlic Rosemary Artisan Bread features a rich aroma and comforting flavors, making it the perfect homemade loaf to enjoy with any meal.
Ingredients
For the Bread Dough
- 1 whole whole head garlic For roasting and adding flavor
- 1 tablespoon extra-virgin olive oil (divided) For roasting garlic and mixing into dough
- Coarse sea salt & freshly ground black pepper To taste for roasting garlic
- 1.5 cups water Room temperature, approximately 70°F / 21°C
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour Plus more for dusting
- 0.5 teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons finely chopped fresh rosemary Plus more for topping
- 1 head roasted garlic cloves Smashed
Instructions
Roasting the Garlic
- Preheat the oven to 400°F (204°C). Cut the garlic head in half, drizzle the exposed cloves with olive oil, and sprinkle with salt and pepper.
- Wrap the garlic in foil and roast for 40 minutes. Once done, cool and remove the cloves from their skins.
Mixing the Dough
- In a small bowl, dissolve the yeast in room-temperature water and let it sit for 10–15 minutes.
- In a large bowl, combine the flour, salt, oregano, and rosemary. Add the yeast water, roasted garlic, and the remaining olive oil. Mix with a spatula until sticky.
First Rise
- Cover the bowl with a clean towel and let the dough rise at room temperature for 8–10 hours, until it has doubled in size.
Shaping and Cold Fermentation
- Turn the dough onto a floured surface and gently shape it into a ball.
- Place it seam-side up in a floured bowl or basket, cover, and refrigerate for 1–24 hours (up to 48 hours for a deeper flavor).
Preheat Oven & Score
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Remove the dough from the fridge, invert it onto parchment paper (seam-side down), and score the top with a sharp blade.
Baking the Bread
- Place the dough with the parchment into the preheated Dutch oven. Cover and bake for 30 minutes.
- Then uncover and bake for another 15–20 minutes until golden brown.
Cooling & Slicing
- Remove the bread from the Dutch oven and cool it on a wire rack for at least 1 hour before slicing.
Notes
This artisan bread can be served warm with butter or olive oil for dipping. It pairs wonderfully with soups, stews, and salads. Allow it to cool completely and store it in a paper bag at room temperature for up to three days.