Homemade Garlic Rosemary Bread Recipe

Introduction

Enjoy the comforting aroma and flavor of this homemade garlic rosemary bread. Crispy on the outside and soft inside, this loaf is perfect for sandwiches or as a side to your favorite meals.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape into a round loaf. Place on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let rise for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For a stronger garlic flavor, lightly roast the garlic before adding it to the dough.
• Add a sprinkle of coarse sea salt on top before baking for extra texture and flavor.
• Substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce the amount to 1 tablespoon.
• Use a pizza stone for a crisper crust when baking.

Storage

Store the bread in an airtight container or wrapped in a clean towel at room temperature for up to 2 days. To keep it longer, freeze the bread sliced in a freezer bag for up to 3 months. Reheat in a warm oven or toaster to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it does not require activation, mix it directly with the flour and adjust rising times as needed.

How do I know when the bread is fully baked?

The crust should be golden brown, and when you tap the bottom of the loaf, it should sound hollow, indicating the inside is baked through.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.8 from 139 reviews

• Author: Olivia
• Total Time: 2 hours 30 minutes
• Yield: 1 round loaf (about 8–10 servings) 1x

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Description

This homemade garlic rosemary bread is a fragrant and savory artisan loaf featuring fresh rosemary and minced garlic folded into a tender, fluffy dough. Baked to perfection with a golden crust and soft interior, it makes an excellent accompaniment to soups, salads, or enjoyed simply with butter.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil

Flavor Add-ins

• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

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Instructions

1. Activate the yeast: In a small bowl, combine warm water and active dry yeast. Let the mixture sit undisturbed for about 5 minutes until it becomes foamy, indicating the yeast is active.
2. Mix the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything until a rough, shaggy dough forms.
3. Knead the dough: Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes until it becomes smooth, elastic, and no longer sticky.
4. First rise: Lightly grease a large bowl and place the kneaded dough inside. Cover the bowl with a clean towel and let the dough rise in a warm spot for approximately 1 hour or until it doubles in size.
5. Shape the dough: Once risen, gently punch down the dough to release excess air. Shape it into a round loaf and transfer it onto a baking sheet or pizza stone lined with parchment paper.
6. Second rise: Cover the shaped loaf with a towel again and let it rise for an additional 30 minutes. Preheat your oven to 450°F (230°C) during this time.
7. Score and bake: Using a sharp knife, carefully score the top of the loaf with a few shallow cuts to allow for expansion. Bake in the preheated oven for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes before slicing to ensure the crumb sets properly.

Notes

• Ensure the water is warm but not hot to avoid killing the yeast (around 100°F/38°C).
• You can substitute fresh rosemary with 1 tablespoon dried rosemary if fresh is unavailable.
• For a crisper crust, place a pan of water in the oven during baking to create steam.
• Store leftover bread in a paper bag to maintain crust texture for up to 2 days.
• To refresh the bread, reheat briefly in the oven before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: garlic rosemary bread, homemade bread, artisan bread, easy bread recipe, fragrant bread, yeast bread, savory bread