Description
Discover how to make Easy Roasted Garlic Rosemary Artisan Bread at home with this simple recipe. Try it today!
Ingredients
Scale
For the Bread Dough:
- 1 whole head garlic
- 1 tablespoon extra-virgin olive oil (divided)
- Coarse sea salt & freshly ground black pepper
- 1½ cups water (room temperature, ~70°F / 21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour (plus more for dusting)
- ½ 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
- Step 1: Step 1: Roast the Garlic Preheat oven to 400°F (204°C). Cut the garlic head in half, drizzle exposed cloves with olive oil, sprinkle with salt and pepper, and wrap in foil. Roast for 40 minutes, then cool and remove cloves from skins.
- Step 2: Mix the Dough. In a small bowl, dissolve yeast in room-temp water and let sit for 10–15 minutes. In a large bowl, combine flour, salt, oregano, and rosemary. Add yeast water, roasted garlic, and olive oil. Mix with spatula until sticky.
- Step 3: First Rise. Cover the bowl with a clean towel and let rise at room temperature for 8–10 hours, until doubled in size.
- Step 4: Shape and Cold Ferment.: Turn dough onto floured surface and gently shape into a ball. Place seam-side up in a floured bowl or basket, cover, and refrigerate 1–24 hours (up to 48 for deeper flavor).
- Step 5: Preheat Oven & Score. Preheat oven to 450°F (232°C) with a Dutch oven inside. Remove dough from fridge, invert onto parchment paper (seam-side down), and score top with a sharp blade.
- Step 6: Bake. Place dough with parchment into preheated Dutch oven. Cover and bake for 30 minutes. Uncover and bake another 15–20 minutes until golden brown.
- Step 7: Cool & Slice. Remove from Dutch oven and cool on wire rack at least 1 hour before slicing.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg