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Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf

Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf
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If you’re craving a warm, comforting dish that fills your kitchen with irresistible aromas, look no further than Easy Roasted Garlic Rosemary Artisan Bread. This delightful homemade loaf delivers a crusty exterior and a chewy, flavorful interior, making it an ideal companion for everything from family dinners to casual gatherings. The combination of roasted garlic and fragrant rosemary creates a taste sensation that’s hard to resist. Plus, with no kneading required, this recipe is approachable for bakers of all skill levels. Prepare the dough ahead of time and enjoy a freshly baked loaf whenever the mood strikes!

Ingredients

Scale
  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil (divided)
  • 1½ cups water (room temperature)
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher or fine sea salt
  • 2 teaspoons finely chopped fresh rosemary (plus more for topping)
  • Coarse sea salt & freshly ground black pepper

Instructions

  1. Roast the garlic by cutting a whole head in half, drizzling with olive oil, seasoning with salt and pepper, wrapping in foil, and baking at 400°F (204°C) for about 40 minutes until soft. Let cool before removing cloves.
  2. In a small bowl, dissolve yeast in water and allow it to froth for 10-15 minutes.
  3. In a large bowl, mix flour, salt, oregano, and rosemary. Add yeast mixture and roasted garlic cloves; stir until combined into a sticky dough.
  4. Cover the bowl with a towel and let rise at room temperature for 8-10 hours.
  5. Shape the dough into a ball on a floured surface; place seam-side up in a floured bowl or basket. Cover and refrigerate for 1 hour to up to 24 hours.
  6. Preheat your oven to 450°F (232°C). Place your Dutch oven inside to heat up.
  7. Transfer the dough onto parchment paper; score the top with a sharp knife.
  8. Bake covered for 30 minutes, then uncovered for another 15-20 minutes until golden brown.
  9. Cool on a wire rack for at least an hour before slicing.

Nutrition

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