Homemade Garlic Rosemary Bread Recipe

Introduction

This homemade garlic rosemary bread is fragrant, flavorful, and perfect for any meal. With a crisp crust and soft interior, it’s an easy bread recipe that fills your kitchen with the wonderful aroma of fresh herbs and garlic.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let it rise for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.

Tips & Variations

• For a deeper garlic flavor, roast the garlic before adding it to the dough.
• Try substituting fresh rosemary with thyme or oregano for a different herb twist.
• If you don’t have a pizza stone, a baking sheet works perfectly fine.
• Use bread flour instead of all-purpose for a chewier texture.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days. To keep it longer, freeze the bread wrapped in plastic wrap and foil for up to 3 months. Reheat by toasting slices or warming the whole loaf in a 350°F (175°C) oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without fresh rosemary?

Yes, you can substitute fresh rosemary with dried rosemary, but use about 1 tablespoon since dried herbs are more concentrated.

How do I know when the bread is fully baked?

The crust should be golden brown and when you tap the bottom of the loaf, it should sound hollow. An internal temperature of about 190-200°F (88-93°C) also indicates doneness if you use a thermometer.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.6 from 472 reviews

This Homemade Garlic Rosemary Bread is a fragrant and flavorful artisan loaf perfect for any meal. Made with simple ingredients like fresh garlic and rosemary, this bread features a golden crust and a soft, chewy crumb. Ideal for serving alongside soups, salads, or as a savory sandwich base, this recipe uses traditional kneading and baking techniques to create a delicious homemade bread experience.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 25 minutes
• Yield: 1 large round loaf (about 10–12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 3½ cups (420g) all-purpose flour
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt

Wet Ingredients

• 1½ cups (360ml) warm water
• 2 tbsp (30ml) olive oil

Flavorings

• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Activate the yeast: Combine warm water and active dry yeast in a small bowl. Let it sit for 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
2. Mix the dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the foamy yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, developing the gluten for structure.
4. First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel, and leave it in a warm spot for about 1 hour, or until it doubles in size.
5. Shape the dough: After the first rise, punch down the dough to release the air, then shape it into a round loaf. Place the shaped loaf onto a baking sheet or pizza stone prepared for baking.
6. Second rise: Cover the shaped loaf with a towel and allow it to rise again for 30 minutes. During this time, preheat your oven to 450°F (230°C).
7. Score and bake: Using a sharp knife, score the top of the loaf with a few diagonal slashes to allow for expansion during baking. Bake the bread for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes before slicing to finish the setting of the crumb.

Notes

• Ensure your water is warm but not hot, around 100-110°F (37-43°C), to properly activate the yeast without killing it.
• Use a sharp knife or bread lame for scoring to get clean cuts on the loaf.
• Letting the bread cool completely before slicing helps maintain its texture and prevents it from becoming gummy.
• For an even crustier exterior, you can place a pan of water in the oven to create steam during the first 10 minutes of baking.
• Fresh rosemary can be substituted with dried rosemary; use about 1 tablespoon if dried.

Keywords: garlic rosemary bread, homemade bread, artisan bread, garlic bread, rosemary loaf, oven baked bread