Homemade Garlic Rosemary Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
