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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
