Rustic Rosemary Garlic Bread

Recently, I felt compelled to obey that bread-making compulsion that comes calling now and then.  Everyone knows the fall season is synonymous with a sudden onset of baking activity.  For me, that includes bread.   Armed with a craving for rustic bread, an addiction to garlic, and a fondness for the heady aroma of rosemary, I decided to bake the Best Rosemary Garlic Bread ever.  If such a thing can be decided :)

Rustic Rosemary Garlic Bread

Rustic Rosemary Garlic Bread

I was super thrilled that this actually resulted in the Best Rosemary Garlic Bread we’ve ever had.  It’s most definitely a family favorite now.  The mouth watering aroma from the oven is one big ridiculous temptation.  Seriously, we all sooo wanted to tear into this loaf the minute it came out.

Rustic Rosemary Garlic Bread

Rustic Rosemary Garlic Bread

Needless to say, once the dinner bell was officially rung, the bread lasted maybe seconds.   Oh-So-Good.  The exterior has that artisan, rustic texture – a gorgeous golden crisp crust.  The inside?  Everything I’d want in a hearty dinner bread… it’s chewy, soft, yet robust… delicious.  The roasted garlic and rosemary are absolutely meant for one another.  The seasoning flavors this bread perfectly.

Rustic Rosemary Garlic Bread

Rustic Rosemary Garlic Bread

I always make homemade bread by hand, only because I’ve never purchased a bread maker.  I’ve thought about getting one, but so far it’s been fine without; if you don’t have a bread maker, no worries.  You can absolutely make this fab bread at home with a little extra elbow grease.

Rustic Rosemary Garlic Bread

Rustic Rosemary Garlic Bread

Plan ahead to allow time for rising.  Depending on the temperature of your room, it could take a couple of hours for the dough to double.  I like to put mine in an oven that has been slightly warmed up, which helps the rise time go a bit faster.  No doubt, this bread is so worth it.   You’ll be one popular baker at the dinner table.  Enjoy!


Rustic Rosemary Garlic Bread
This fabulously hearty and chewy bread sends out delicious aromas of rosemary and garlic as it bakes. It's much tastier than many restaurant versions. We think you'll love this!
Serves: makes 1 round loaf
  • 1½ tsp active dry yeast
  • 1 cup warm water, 110-115F
  • 2 tsp white sugar
  • 2 tsp fine salt
  • 3 TB extra virgin olive oil
  • 2½ cups bread flour
  • 1 TB dried rosemary
  • ¼ tsp freshly ground black pepper
  • ½ tsp dried oregano
  • 1 head of roasted garlic
  • extra olive oil for brushing on top and serving
  • coarse sea salt for sprinkling on top
  • balsamic vinegar for serving
  • clean water in spray bottle
  1. In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine. Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
  2. After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
  3. After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully - bake just until top is a nice golden brown, taking care not to over bake.
  4. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!

by chewoutloud, adapted from Jo’s Rosemary Bread


  1. This looks so good. I’ve got the baking itch too, as soon as fall rolls around it hits me!

  2. This looks delicious!!

  3. Looks delicious! I love homemade bread, and rosemary and garlic are a perfect combo. We just made rosemary, garlic, and chive foccacia last week and the whole family loved it!

  4. That is a beautiful loaf of bread! Rosemary and garlic is my favourite flavour combo for home-made bread. I can almost smell it baking up in my apartment. Wish I had a hunk of this to dip into olive oil right now!

  5. Rosemary is my FAVORITE herb! I’m always looking for an excuse to use it. I used to have some growing in the back yard, but it died off. Which reminds me, I have to replant that!

  6. This look great ive some rosemary in the fridge that needs using up so going to make it tomorrow once i buy more bread flower. YUM

  7. This looks SO amazing! Bread making is an art, one I don’t really have – *sigh* Thanks for the inspiration in knowing it CAN be done!

  8. I made this last night and it was absolutely delicious! Thank you!

  9. Debi Topping says:

    Hi, at 29 years age I’m not a very good cook and leave it all up to the man of the house who is excellent. Recently I’ve felt an urge to have a go at making bread. I stumbled across your recipe yesterday and couldn’t wait to start making it. I had a great afternoon making this and the result was absolutely amazing. The taste of this bread is devine and the house filled with a beautiful aroma. My family have all raved about it! Would love to send a picture if there’s a way? Thanks for this recipe. It is the first I’ve ever baked and will be made over and over again. I’m making another dough today to freeze for Sunday :-)


  10. Debi Topping says:

    Also, when is a good time to freeze this dough? At what stage? Would I need to use double the amount of yeast if freezing it?

  11. I did double it and it worked great. This is a great recipe. I made it last night but I didn’t have any garlic roasted so I skipped that and served it on the side to smear on the bread. I was yummy, tender, and love the pepper addition.

  12. I made this today, it was absolutely delicious! My 4-year old son even helped knead :) I didn’t have bread flour, but I did use AP unbleached flour and added 1 tsp/cup of wheat gluten. Thank you for sharing this recipe!

  13. Possibly the first recipe I have ever used that ended up looking exactly like the photograph. I have made this twice now; it is my new snow day tradition! Thanks for sharing!

  14. No mention in the recipe of how to prep garlic. Is it crushed, chopped, etc?

    • Hi, James! The garlic is a whole entire one, roasted. In the post, there is a link that brings you to specific directions on how to roast your own whole garlic :). It is deeelicious, and can be used for so many things besides this bread :). Click on the link, and let me know if you still need info. Happy bread making! :)

  15. Hi, Great site, Your Rustic Rosemary Garlic Bread looks so scrumptious, flaky, appetizing and great comfort food. Bread is too die for. I am a great bread lover can make a meal out of bread. Garlic bread is my favorite Awesome

  16. This bread was good but a bit too salty for my taste – I would cut the salt down to 1tsp at most.

  17. I just made this, filled the house with a fantastic aroma! Can’t wait to have this with dinner, thanks for the recipe!

  18. Margaret says:

    Would fresh rosemary work as well, do you think?

  19. This is, without a doubt, my favorite bread recipe. The only thing I do differently is I use fresh rosemary instead of dried, but that was only because the first time I made it I happened to have fresh rosemary in the house. I’m actually waiting for my dough to rise right now. I think I might be addicted! Thank you for sharing the recipe!

  20. When do you bump up the temp to 425? Half way through?

  21. Do I bake it for the 25 or so minutes, then bump up temp or do I bump up temp in the middle of the 25 or so minutes? And if I spray it with water in the middle, when do I spray it again?
    Just a little confused by that part.


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