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Crusty Roasted Garlic and Rosemary Bread

  • Author: Jessie
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Makes 1 loaf 1x
  • Category: Bread
  • Cuisine: American

Description

An easy homemade crusty bread recipe with roasted garlic and fresh rosemary!


Scale

Ingredients

FOR THE ROASTED GARLIC:

  • 1 head garlic
  • 1 teaspoon olive oil
  • salt to taste

FOR THE BREAD:

  • 2 and 1/4 teaspoons active dry yeast
  • 1 teaspoon honey or sugar
  • 1 and 1/4 cups warm water (about 100 degrees Fahrenheit)
  • 1 and 1/2 teaspoons Kosher salt
  • 2 Tablespoons fresh chopped rosemary
  • 810 roasted garlic cloves, roughly chopped
  • 3 cups (360 grams) All-Purpose flour, plus extra for dusting
  • 1 Tablespoon olive oil

Instructions

FOR THE ROASTED GARLIC:

  1. Heat oven to 400 degrees F.
  2. Trim the top off the head of garlic to expose the cloves inside.
  3. Place garlic in a small lidded baking dish.
  4. Drizzle garlic with olive oil and sprinkle with salt.
  5. Cover garlic and roast for 30-45 minutes or until cloves are soft and lightly browned. Remove from oven and let cool before adding to bread dough.

FOR THE BREAD:  Make the dough & first rise (1 Hour)

  1. Combine yeasthoney, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook!) Let the yeast proof for about 5 minutes until the mixture is foamy.
  2. Add saltrosemary, and roasted garlic to the bowl.
  3. Add flour to bowl a bit at a time and stir with a wooden spoon or stiff spatula until all flour is incorporated and ingredients have just come together to form a slightly shaggy dough.
  4. Drizzle dough with olive oil and turn the dough over to coat all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour or until dough has doubled in size.

Shape the dough and final rise (30 minutes)

  1. When dough has doubled in size, lightly flour a large cutting board.
  2. Tip the dough out of the bowl and onto the cutting board. DON’T PUNCH THE DOUGH DOWN! We want to preserve all those nice air bubbles.
  3. Pull each corner of the dough into the center of the loaf one at a time as if you’re folding an envelope. Repeat this process 4-5 times until dough feels relatively stiff, then flip the dough over and lightly twist while pulling it towards you across the cutting board until you have a nice round loaf. (Watch our Easy Crusty French Bread video to see how we do this!)
  4. Flour a proofing basket or a small mixing bowl and place your loaf into it seam-side down. Cover with a clean tea towel and let rise for 30 minutes.

Heat the oven

  1. While your bread does its final rise, place an empty Dutch oven into your oven and heat to 450 degrees F.

Bake!

  1. When the oven is hot, you’re ready to go! Use oven mitts to pull the Dutch oven out and remove the lid.
  2. Tip your bread dough gently out of the proofing basket back onto your floured cutting board. The seam side should face UP this time – that’s what gives it a nice crackly look on top! You can tip the bread onto a piece of parchment paper here to make it easier to lift the bread in and out of your Dutch oven if you like.
  3. VERY CAREFULLY (no burning yourself!) place the bread seam side up into your hot Dutch oven.
  4. Put your oven mitts back on, place the lid onto your Dutch oven, and slide the whole thing back into your hot oven.
  5. Cook bread for 30 minutes.
  6. After 30 minutes, remove the lid from your Dutch oven. The bread should be crusty and lightly browned. Continue cooking, uncovered, for 10-20 minutes more until the bread has deepened in color and you have a beautiful browned crust.
  7. When the bread is done, use oven mitts to pull the pot out of your oven.
  8. Use a long spatula to lift the bread out of the Dutch oven and onto a cooling rack. Let cool for at least 20 minutes before cutting into it.
  9. Slice, slather with butter, and enjoy!

Notes

Measuring Flour. If possible, use a baking scale here to measure your flour by weight (in grams)! No baking scale? No worries – use the cup measurements, but make sure you measure your flour correctly by scooping and leveling.

Ingredients and Equipment. We love our 5 1/2 quart Le Creuset Dutch oven here! We’ve also had great luck with this budget-friendly Dutch oven. Our Dutch oven lids do have the Le Creuset plastic knobs, and we have not personally had a problem at this temperature. If you’re worried about the plastic knob on your Le Creuset melting, you can replace it with a metal knob for relatively cheap! As always, please check the care instructions on your equipment. King Arthur Flour is our go-to flour for all our baking needs.

Use a piece of parchment paper to make it easier to lift your loaf in and out of your hot Dutch oven.

No Dutch oven? No problem! Check out our favorite tried-and-true ways to bake crusty bread without a Dutch oven in this tutorial.

You can double this recipe if you like – just keep an eye on the bread as it bakes and know that you may have to extend the bake time! I generally find an extra 5-10 minutes of bake time with the lid on and an extra 5 minutes or so with the lid off is plenty for a double loaf.

Store this bread as a full loaf or half loaf (place a half loaf cut-side down on a cutting board) uncovered on the counter for up to 24 hours or in an airtight container on the counter for 2-3 days. Avoid putting bread in the fridge – it will dry the bread out! Freeze sliced bread in an airtight container or airtight bag for 2-3 months and defrost as needed.

Additions and Substitutions. This recipe is very forgiving – mix it up however you like! Add more or less of the roasted garlic and fresh rosemary if you like. Use 1 Tablespoon dried rosemary in place of fresh. Use thyme (fresh or dried) in addition to or in place of the rosemary. Add 1/2 cup grated parmesan cheese if you like. Substitute 1/2 cup of wheat or rye flour for 1/2 cup of the all purpose flour if you like. Be sure to also check out our basic crusty bread and crusty asiago bread recipes!

Keywords: homemade, french bread, side dish