If you have ever dreamed of baking a fragrant, golden crusted loaf right in your own kitchen, then this Rosemary & Roasted Garlic Artisan Bread: A Wonderful Ultimate Recipe is about to become your new best friend. Imagine the warmth of freshly roasted garlic melding perfectly with the earthy aroma of fresh rosemary, all wrapped up in a tender, chewy artisan crumb. This bread is not only a feast for your senses but a recipe that invites you to slow down, savor the simple joy of baking, and share a truly comforting creation with those you love. It’s genuinely an unforgettable bread experience, bursting with flavor and soul.
Ingredients You’ll Need
All the magic in Rosemary & Roasted Garlic Artisan Bread starts with a handful of simple, thoughtfully chosen ingredients. Each one plays a pivotal role in building that perfect combination of aroma, texture, and flavor that makes this bread stand out.
- 3 1/2 cups all-purpose flour: The sturdy base that provides structure to your bread’s chewy, artisan texture.
- 1 1/2 teaspoons salt: Enhances all the other flavors and balances the sweetness of the roasted garlic.
- 1 teaspoon sugar or honey: Feeds the yeast to create that beautiful rise and tender crumb.
- 2 teaspoons fresh rosemary, finely chopped: Gives the bread a fragrant, pine-like essence that pairs perfectly with garlic.
- 1 whole head garlic: Roasted until soft and caramelized, it infuses the loaf with rich, mellow garlic goodness.
- 1 tablespoon olive oil plus more for brushing: Adds moisture, depth, and a subtle fruity note to the crust.
- 1 packet (2 1/4 teaspoons) active dry yeast: The essential leavening agent that brings the dough to life.
- 1 1/2 cups warm water (about 110°F): Activates the yeast and hydrates the flour for perfect dough consistency.
How to Make Rosemary & Roasted Garlic Artisan Bread: A Wonderful Ultimate Recipe
Step 1: Roast Your Garlic to Perfection
Start the journey by preheating your oven to 400°F. Slice off the top of the garlic head to expose the cloves, drizzle generously with olive oil, wrap it all snugly in foil, and roast it for 35 to 40 minutes. Once done, you’ll have soft, golden cloves that you can easily squeeze out and mash, delivering concentrated roasted garlic flavor that makes this bread sing.
Step 2: Activate the Yeast
In a large bowl, stir your yeast and sugar or honey into the warm water. Let it rest for 5 to 10 minutes until it’s bubbly and foamy. This key step wakes up the yeast so that your bread will rise beautifully and develop lovely air pockets inside.
Step 3: Combine Ingredients and Form the Dough
Add your flour, salt, freshly chopped rosemary, mashed roasted garlic, and olive oil into the bowl. Stir everything together until a shaggy dough starts to form. This is where your kitchen begins to fill with the inviting scent of fresh rosemary and garlic mingling with yeast—a lovely reward for your efforts already.
Step 4: Knead for Elasticity
Turn your dough out onto a lightly floured surface and knead by hand for about 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. You can also use a stand mixer with a dough hook if you prefer. This kneading develops the gluten network for a perfect crumb.
Step 5: First Rise
Place your dough into a bowl lightly coated with olive oil, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free space for 1 to 1 1/2 hours. The dough will double in size, become airy, and full of springy life.
Step 6: Shape and Second Rise
Gently punch down the risen dough to release excess air. Shape it into a rustic round loaf and place it on a parchment-lined baking sheet. Cover loosely and allow to rise again for 30 minutes. This second rise ensures a beautifully light inside with a lovely open structure.
Step 7: Bake Your Artisan Masterpiece
Increase your oven temperature to 425°F. Brush the top of your loaf lightly with olive oil and score it with a sharp knife—these cuts help the bread expand and give it an artisan look. Optional but recommended: place a small oven-safe dish of water on the lower rack to create steam, giving you an extra crispy crust. Bake for 30 to 35 minutes until the crust is a deep golden brown and the loaf sounds hollow when you tap the bottom. Cool completely before slicing to let the crumb set.
How to Serve Rosemary & Roasted Garlic Artisan Bread: A Wonderful Ultimate Recipe
Garnishes
This bread is a star all on its own, but you can take it to the next level by brushing slices with more olive oil or melting some salted butter on warm to boost richness. A sprinkle of flaky sea salt or even a few more fresh rosemary leaves on top right before serving adds a fresh, vibrant note that makes every bite irresistible.
Side Dishes
Rosemary & Roasted Garlic Artisan Bread pairs beautifully with soups and salads, making it a perfect companion for hearty tomato basil soup, creamy butternut squash bisque, or even a fresh Mediterranean salad. Its robust flavors also complement cheeses and charcuterie boards wonderfully, turning any meal into a cozy feast.
Creative Ways to Present
Try hollowing out a portion for a rustic bread bowl filled with warm stew or dip. Or slice and toast it lightly to create bruschetta topped with feta, olives, and cherry tomatoes. The deep flavor combination works surprisingly well with both savory and slightly sweet toppings, giving you delicious versatility.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Rosemary & Roasted Garlic Artisan Bread wrapped loosely in a clean kitchen towel or paper bag at room temperature. This helps keep the crust crisp while preventing the bread from drying out. Use within 2 days for the best texture and flavor.
Freezing
You can freeze this artisan bread to enjoy later by wrapping the cooled loaf tightly in plastic wrap and then foil or placing it in a freezer bag. It will keep well for up to 3 months and be ready for any spontaneous craving for fresh homemade bread.
Reheating
To bring your bread back to life, preheat your oven to 350°F and pop the frozen or refrigerated loaf in for 10 to 15 minutes wrapped in foil to regain softness, then unwrap and bake a few extra minutes to crisp the crust again. This method beautifully revives that fresh-baked allure.
FAQs
Can I use dried rosemary instead of fresh?
Yes! While fresh rosemary offers the brightest flavor, dried rosemary works well too—just use half the amount to avoid overpowering the bread.
What if I don’t have active dry yeast?
Instant yeast can be used as a direct substitute. It may reduce your rising time slightly, so keep an eye on the dough’s size rather than the clock.
How important is the roasting of garlic?
Roasting transforms the garlic from sharp and pungent to sweet, mellow, and buttery, which complements the rosemary and creates a well-rounded flavor profile essential to this recipe.
Can I make this bread gluten-free?
This recipe works best with all-purpose flour, but you can experiment with gluten-free flour blends designed for baking. Expect a different texture and possibly shorter rise times.
How do I get a super crispy crust?
Adding steam during baking by placing a small water dish in your oven helps create a wonderful crust. Brushing the loaf with olive oil before baking also enhances browning and crispiness.
Final Thoughts
There’s something truly special about pulling a hot loaf of rosemary and roasted garlic artisan bread out of your own oven, filling your home with an irresistible aroma and bringing people together over slices of homemade comfort. I dare you to try this Rosemary & Roasted Garlic Artisan Bread: A Wonderful Ultimate Recipe and discover firsthand how easy and rewarding baking can be. Once you do, I promise this will be one of those recipes you return to again and again.
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Rosemary & Roasted Garlic Artisan Bread: A Wonderful Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 1 loaf, about 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Vegan
Description
This Rosemary & Roasted Garlic Artisan Bread is a delightful homemade bread recipe featuring fragrant fresh rosemary and sweet roasted garlic. Perfectly crusty on the outside and soft inside, this vegan artisan loaf is ideal for serving alongside meals or enjoying on its own.
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar or honey
- 2 teaspoons fresh rosemary, finely chopped
- 1 packet (2 1/4 teaspoons) active dry yeast
Wet Ingredients
- 1 1/2 cups warm water, about 110°F
- 1 whole head garlic
- 1 tablespoon olive oil, plus more for brushing
Instructions
- Roast the Garlic: Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Let it cool, then squeeze out the roasted garlic cloves and mash lightly.
- Activate Yeast: In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: Add the flour, salt, chopped rosemary, roasted garlic, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Knead the Dough: Knead the dough by hand or with a mixer for about 8 to 10 minutes until it is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Shape the Loaf: Punch down the dough, shape it into a round loaf, and place it on a parchment-lined baking sheet. Cover loosely and let it rise for another 30 minutes.
- Prepare for Baking: Preheat the oven to 425°F. Brush the loaf lightly with olive oil and score the top with a sharp knife to allow expansion during baking.
- Bake the Bread: Bake for 30 to 35 minutes until the crust is deeply golden and the loaf sounds hollow when tapped.
- Cool and Serve: Remove the bread and cool completely on a wire rack before slicing and serving.
Notes
- For a crispier crust, place a small oven-safe dish of water on the lower rack while baking to create steam.
- If fresh rosemary is unavailable, dried rosemary can be substituted, but use half the amount called for in fresh rosemary.
