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Rosemary Garlic Bread

This rustic rosemary garlic bread is wonderfully golden brown on the outside with a soft, fluffy center and plenty of garlic flavor. Better than any restaurant bread, it pairs perfectly with olive oil and balsamic vinegar. Everyone can make this delicious bread!

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The delectable aroma of roasted garlic and warm bread fills your home as this recipe bakes.

Why You’ll Love This Rosemary Garlic Bread Recipe

  • Kneaded by hand, it’s quick and easy to make – no bread maker required! 
  • It’s crusty on the outside yet soft on the inside making it great for dipping
  • With 8 servings per loaf, it’s the perfect option for feeding a crowd. 
  • Simple pantry staples create bold, mouthwatering flavor with aromatics that will have you drooling as it bakes. 
  • Baked fresh and served warm, it blows even the best restaurant bread out of the water. 

Watch Rustic Rosemary Garlic Bread, In Action

Easy Rosemary Garlic Bread (Restaurant Style)
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This rosemary garlic bread is guaranteed to be a hit with all your guests.

Key Ingredients for Rosemary Garlic Bread

  • Active dry yeast combines with water, sugar, and salt to add flavor to the dough and provide structure to the bread, creating the fluffy texture we’re looking to achieve. 
  • Bread flour is then added to the mix to complete the base of the dough. 
  • High-quality olive oil is drizzled on top, acting as a tenderizer and keeping your rosemary garlic bread soft. 
  • Plenty of flavor belongs here! Rosemary, black pepper, oregano, and roasted garlic create a savory flavor that is out-of-this-world delicious. 

Pro-Tips for the Best Rosemary Garlic Bread

  • Be sure your yeast is very fresh to ensure a good rise.
  • Let the yeast sit long enough to activate. Otherwise, your bread won’t rise in the oven! You’ll know it’s ready when it begins to foam. 
  • Measure the ingredients carefully, taking care not to “tap down” flour when measuring. Always use dry measuring cups and the scoop and scrape method as described here
  • You can roast several heads of garlic ahead at a time and keep them airtight in the fridge to use for recipes like this. Roasted garlic can last nicely for up to a week.
  • To speed up the rising process, place your rosemary garlic bread in an oven that has been slightly warmed up. 
  • After 25-30 minutes of baking, bump up the temperature of your oven to 425F, and spray your loaf with water. This will help create that nice thick crust while preventing your bread from burning. 
  • Every oven bakes slightly differently. So, be sure to keep a close eye on your bread, and remove it from the oven as soon as the top has turned golden brown! 
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Pair your bread with olive oil and balsamic vinegar for the best appetizer!

Rosemary Garlic BRead Commonly Asked Questions

What Is Rustic Bread? 

In general, rustic bread is considered to be a type of bread that is made with simple ingredients including flour, water, salt, and yeast. Furthermore, it is shaped by hand rather than molded with a bread pan and baked at a higher temperature than other loaves. As a result, it has a thick, crusty, flaky exterior and a soft, fluffy interior

How should I store rosemary garlic bread?

This rustic garlic bread recipe is best eaten right away while still warm from the oven. However, on the rare chance you happen to have leftovers, they can be stored in an airtight container at room temperature for 2-3 days or in the freezer for up to 2-3 months

To enjoy, let your frozen bread thaw in the refrigerator overnight. Then, warm it in the microwave or oven at 300F for 10-15 minutes or until it is soft and heated through. 

How should I use this rustic bread?

Our favorite way to devour this recipe is dipped in olive oil and balsamic vinegar while it’s still warm. However, it would also taste incredible used in a garlicky breakfast sandwich, served alongside cozy soup or hearty chili, or used to soak up the last of your favorite homemade spaghetti sauce


More to Eat and Bake

  • Sweet Potato Bread – Say goodbye to bland and boring bread with this scrumptiously sweet quick bread option. 
  • Easy Cheesy Garlic Bread – Soft, chewy, cheesy, and full of garlic, this bread has everything you could ever want in a warm loaf and so much more. 
  • Best Banana Bread Recipe – This is by far the most irresistible banana bread we’ve ever had the privilege of sinking our teeth into; just one bite and we’re sure you’ll agree! 
  • Healthy Pumpkin Bread – Yes, it’s healthy! But you’d never guess given how delicious it is. 
  • Moist Zucchini Bread – This tried and true recipe is tender, flavorful, and perfect for breakfast.

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Rosemary Garlic Bread

4.76 from 249 ratings
This rustic rosemary garlic bread is wonderfully golden brown on the outside with a soft, fluffy center and plenty of garlic flavor. Better than any restaurant bread, it pairs perfectly with olive oil and balsamic for a tasty appetizer to all your favorite main courses.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 8

Ingredients  

Optional 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 a 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!

Equipment

Notes

*Be sure your yeast is very fresh, to ensure a good rise. Replace yeast if it’s been sitting in pantry for a long time. Tip: Store newly purchased yeast in the freezer for longer shelf life. 
*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 ♡

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 32.5g | Protein: 5.1g | Fat: 7.7g | Saturated Fat: 1.1g | Sodium: 584mg | Fiber: 1.1g | Sugar: 1.5g
Course: Bread
Cuisine: American
Diet: Vegetarian
Method: Bake

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Recipe Rating




257 comments

    • Michelle
    • 5 stars

    I’ve made this many times now and we all absolutely love it. I’m making aome now to take to a family dinner and wanted to know how I reheat it so it’s warm for eating

      • Amy Dong

      I would wrap it up tightly in foil and reheat in the oven (try 350F for 5-10 minutes to start with). SO glad you love this!

    • Eileen
    • 5 stars

    This bread had great flavors and was very easy to prepare. I did add some Parmesan to the recipe, both inside and on top. When I roasted the garlic, I added the 3 T of EVOO and put in the fridge overnight. Brought to room temperature and used in place of the olive oil. I also used the Dutch oven to bake. So delicious! I’m keeping this one. Thanks for the recipe!

    • Sydney

    Hi! I’ve been having trouble with the bread spreading too much during proofs– what can I do to fix that? The flavor is great but the shape is not 🙁

      • Amy Dong

      Common culprits are: yeast that’s past its prime, over-proofing, or too much moisture. Check that your yeast is super fresh. If your space is really warm, try proofing in a cooler room, or proof for less time. Be sure to measure carefully so that the water to flour ratio is accurate. Lastly, try using a more narrow container with high sides to contain the rise. Hope that helps!

    • Christine A Clarke
    • 5 stars

    This bread is exceptional!!!

    • Janet
    • 5 stars

    Oh my this is so good! I baked it in a Dutch oven using instructions in the comment section. It’s fantastic – thank you!

      • Amy Dong

      You’re so welcome! 🙂

    • Kim Cheek
    • 5 stars

    I’ve been making this bread for several years and it’s always requested. Great recipe and one I will continue to make for years to come

    • Bob
    • 5 stars

    I’ve made this recipe 3 times in a dutch oven and they all turned out perfect.

    for those using a dutch oven, place parchment paper in a bowl similar in size to proofing bowl (you can also just use the same proofing bowl) and place rounded dough ball on the parchment paper for the second proof. This is optional, but cut your slashes AFTER the second proof. Just be careful not to deflate. Preheat your dutch oven, lid on, throughout the duration of the second proof. Gently lift and transfer the parchment paper into the dutch oven and bake as instructed, lid on. I usually add 3-5 extra minutes. When it’s time to brown the top at 425, make sure to remove the lid. If the bread seams too moist, just throw it back in for a few minutes with the lid on. Hope this helps!

    • Mary A
    • 5 stars

    I love this recipe and make the bread frequently the recipe always comes out great! I use fresh rosemary from my garden instead of dried.

    • Paul Brown
    • 5 stars

    Second time I have tried this dish – absolutely delicious! Thanks ever so much for this.

    • Hannah

    Would it be okay if I had to leave this dough to rest overnight, or that too long? I’d love to prep the night before and then bake the next day! Would I have to adjust timing of anything if I do this?

    • Emily
    • 5 stars

    So I just made this recipe. The texture of the bread is delicious. The herb seasoning is very good and there’s enough in it for good taste.
    The one thing I found is that I thought there was way too much salt. I think the bread tastes very salty. 1 and 1/2 teaspoons of salt would have been plenty. That’s the only thing I would change. Everything else was great and it turned out fantastic!

      • Penny

      Helppp, i doubled the recipe, was measuring out ingredients, thought it said 6 tsps salt, it was 4, should I throw it all out and start over? It’s for a big family dinner tomorrow night. I’ve added flour, water and oil. Any suggestions?

    • Debbie

    Instead of inverting a bowl, can the loaf finishing rising and bake inside a Dutch oven?

      • Amy Dong

      You can definitely give that a try! Hope you love this bread 🙂

    • Elizabeth
    • 5 stars

    Absolutely delicious! My family and I love this bread, I’ve made loaves for friends and they all loved it as well. I’m hoping to try this recipe gluten free soon for a family member.

    • Sue
    • 5 stars

    This bread was amazing, I will be tripling this recipe this winter, highly recommended,

      • Amy Dong

      Thank you, Sue!

    • Sue
    • 5 stars

    ThisisthebestbreadIhaedevermade added a itoffourasIneededitbutawesomestuff5 stars!,,,,,,

    • Cathy
    • 5 stars

    I’m not much of a baker, yet I keep making this recipe. I’m so thankful to have found it. Today’s bread is being dropped off (again) to my kiddo and her roommates who are wasting away on college cafeteria food. They love this, too!

    • Dee
    • 5 stars

    Best bread! Loved it, thank you.

      • Amy Dong

      It’s bread baking season again! 🙂

    • Alexandra Saborio
    • 5 stars

    This is an insanely delicious, consistently successful recipe! My husband refers to it as bread crack and requests it often! Has anyone tried to do it as rolls?

    • Rita C Adams
    • 5 stars

    It’s fantastic. Better than restaurants serve.

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