This Rosemary Garlic Bread recipe yields a wonderfully golden brown crust on the outside and a soft texture on the inside. It’s just as good as (if not better) than restaurant bread. Taste and see for yourself…
Rosemary Garlic Bread From Your Own Kitchen is the Best
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 🙂
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 emerged.
Golden chewy crust and soft fluffy center
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.
No need for special equipment
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 and I actually like the cathartic kneading of dough. You can absolutely make this magical bread at home with no special equipment at all.
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!
Watch this bread being made:
Rustic Rosemary Garlic Bread
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
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!
Ingredients
- 1 1/2 tsp active dry yeast
- 1 cup warm water, 110-115F
- 2 tsp white sugar
- 2 tsp fine salt
- 3 TB extra virgin olive oil
- 2 1/2 cups bread flour
- 1 TB dried rosemary
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1 head of roasted garlic
- extra olive oil for brushing on top and serving
- coarse sea salt for sprinkling on top
- clean water in spray bottle
Optional: good olive oil and balsamic vinegar for serving
Instructions
- 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/hook) 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, but still should be manageable.
- 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.)
- After dough is doubled, gently 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, approximately 1 hour.
- After dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate loaf at all.
- 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.
- Let bread rest 5 minutes before cutting into it. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!
Notes
Be sure your yeast is very fresh, to ensure a good rise. Replace yeast if it’s been sitting in pantry a long time.
Measure ingredients carefully, taking care not to “tap down” flour when measuring. Always use dry measuring cups and use scoop/scrape method as described here.
You can roast several heads of garlic ahead of time and keep them airtight in fridge to use for recipes like this. Roasted garlic can last nicely for up to a week.
If you enjoyed this recipe, please come back and give it a rating ♡
- Prep Time: 25 min
- Cook Time: 25 min
- Category: bread
- Method: bake
- Cuisine: American
Keywords: Rosemary Garlic Bread, Rosemary Bread, Garlic Bread, Artisan Bread
Rosemary is one of my favorite flavors in the whole world. I cannot wait to make this.
I am so gonna bake this. Think I will try little buns
I would definitely love to have this rosemary garlic bread. It looks so good.
This was a huge hit. I’m at altitude, and I was using instant yeast, so I used 3 g yeast. I weigh my flour, and 300 g (2 1/2 cps) wasn’t enough, so I added to hit the right level of sticky but manageable, maybe as much as 340 g? not sure. But what i am sure about is how much of a hit this was. We are hosting a French exchange student this year, and he has struggled with bread, and this was the first loaf of savory breads I have tried baking. It went perfectly with the soup, , and we had no leftovers, despite the fact that my husband HATES garlic; the kids and I demolished the loaf completely.
★★★★★
I have been baKing for 50 years. Was in the mood for rosemary bread to accompany homemade soup.
Bottom line, after doubling the recipe, I had to freeze the second loaf as we were unable to stop eating this perfectly delicious bread! Kudos to you for such a simple and delicious bread recipe. Your explicit directions are great for even a first time bread maker. Thank you so much for sharing.
That’s a wonderful compliment; thank you, Mary!
Love this bread, make it often. I add sun-dried tomatoes and Parmigiano and use the oil from roasting the garlic..so yummy.
★★★★★
I’ve made this 5 times already it’s delicious!!
★★★★★
This sounds so good! Have you tried making this in a Dutch oven? I would love to know time and temp if you have had success with it. Thanks!
The best bread I have ever made!
★★★★★