Homemade Garlic Rosemary Bread Recipe
This Homemade Garlic Rosemary Bread is a rustic, fragrant loaf perfect for pairing with soups, salads, or enjoying on its own. Infused with fresh garlic and aromatic rosemary, this bread boasts a golden, crispy crust and a soft, chewy crumb made from a simple, easy-to-follow yeast dough recipe.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf (about 12 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 3½ cups (420g) all-purpose flour
- 1½ tsp (9g) salt
- 2¼ tsp (7g) active dry yeast
Wet Ingredients & Flavorings
- 1½ cups (360ml) warm water
- 2 tbsp (30ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
Instructions
- Activate the yeast: Combine warm water and active dry yeast in a small bowl. Let the mixture sit for about 5 minutes, or until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large bowl, mix the all-purpose flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything together until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead by hand for approximately 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- First rise: Place the kneaded dough into a greased bowl, covering it with a clean towel. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.
- Shape the dough: Punch down the risen dough to release excess air. Shape it into a round loaf and place it on a baking sheet or pizza stone.
- Second rise: Cover the shaped loaf with a towel and allow it to rise for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C).
- Score and bake: Using a sharp knife, score the top of the loaf to allow for expansion while baking. Bake the bread in the preheated oven for 30-35 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 completely for at least 15 minutes before slicing to allow the crumb to set.
Notes
- Ensure water is warm, not hot, to avoid killing the yeast.
- Kneading by hand can be substituted with a stand mixer fitted with a dough hook for about 7-8 minutes.
- Using a pizza stone helps achieve a crispier crust but is optional; a baking sheet works fine.
- Fresh rosemary can be substituted with dried rosemary, using about 1 tablespoon.
- Store leftover bread in a paper bag or bread box to maintain crust crispness.
- For a softer crust, brush the loaf with olive oil after baking.
Keywords: garlic rosemary bread, homemade bread, yeast bread, artisan bread, rustic bread, garlic bread, rosemary bread
Find it online: https://dylangranv.com/homemade-garlic-rosemary-bread-recipe-2/
