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Rustic Rosemary Garlic Bread

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…

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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.

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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.

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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:

Easy Rosemary Garlic Bread (Restaurant Style)
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Rustic Rosemary Garlic Bread

4.8 from 44 reviews

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!

  • Prep Time: 25 min
  • Cook Time: 25 min
  • Total Time: 50 minutes

Yield: 8 1x

Ingredients

Scale
  • 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

  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/hook) for about 10 minutes.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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 ♡

Nutrition

  • Serving Size: 1
  • Calories: 221
  • Sugar: 1.5 g
  • Sodium: 584 mg
  • Carbohydrates: 32.5 g
  • Fiber: 1.1 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg
  • Author: Chew Out Loud
  • Category: bread
  • Method: bake
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Rosemary Garlic Bread, Rosemary Bread, Garlic Bread, Artisan Bread

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Recipe rating

226 comments

    • Tracy

    Wondering if you can make rolls instead of a loaf?

      • Amy Dong

      Yes, you can; adjust bake time for rolls.

    • Erica

    Can I make this is a loaf pan?

      • Amy Dong

      Yes, but adjust for bake time and watch closely. Enjoy!

    • Sharon

    Still having problems with this bread. Even on the second rise the bowl that covers it… well it sneaks out of the bowls edges. Seems the dough is somewhat runny! Looks more like a focaccia.. any thoughts??? Maybe more flour??!

      • Kai

      Use 100:65 flour to water. So for 8 oz water use 12.3 oz flour. It’s best if u weigh it but it’s abt 3 to 3.5 cups of flour

    • Megan

    My entire family LOVES this bread! I made it yesterday with a few errors. Today I made it exactly as written. So beautiful. Thanks for a great recipe.

      • Amy Dong

      Wonderful, Megan!

    • Sharon

    Well Amy… tried it again and dough kinda spread outward instead of upward. Maybe I am oiling my cookie sheet too much…… or need a smaller bowl on to so it forces it upward not outward. But counting on it tasting as good as it did the first time. My best regard!!!

      • Amy Dong

      Sharon, if you’d like to email me pix of what’s happening, I can try to help. Yes, you can try using a smaller bowl. Happy continued baking!

    • Sharon

    Was unable to cut the x in the top of the loaf.. the knife just dragged through the dough… my yeast proofed well and two rises were high… but putting on the cookie sheet gently.. the dough was “runny” and the sides spread. Also I did add more flour while kneading because it was again too sloppy. Turned out more like a focaccia… maybe 2 inches high. You said yours was approx. 4 inches tall. Great flavor though. Will try again because it was so delicious.. but looking for your input!

      • Amy Dong

      Sharon, try proofing a tad less time, as it sounds like maybe your room temperature is cozy/warm, which can cause dough to over-rise and then fall flatter when disturbed. Let me know if that works for you!

    • Sharon

    Ok folks… here’s the deal… my yeast bloomed… I used my Kitchen aid dough hook to mix… added the seasonings and garlic…raised the first time… the second time it busted out of the bowl but when I went to make the slashes.. I could not cut into the dough.. the knife just dragged through it. Baked it anyway didn’t raise more than 2 inches. BUT… the crust was crunchy and the flavor was amazing. Does anyone think that 2 1/2 cups of bread flour is wimpy?? Has anyone ever bake it in a Dutch oven. Mine looked more like a focaccia. Any help would be appreciated.

      • Amy Dong

      Sharon, see my note about over-rising. Hope that helps!

      • Shelby

      I only use my Dutch oven to bake and it comes out amazing! Actually making one right now for super bowl!

    • Sunita

    Thanks for the recipe, absolutely delicious. I was little concerned because I always make breads in the Dutch Oven. This turned out perfect, crusty from the outside and soft inside. The roasted garlic and rosemary filled the kitchen with a nice aroma, especially on a cold snowy day.

      • Sharon

      Summits… did you bake this bread in a Dutch oven? If so how long.. cover on and cover off etc.

    • Elise

    Absolutely love this! I ended up not really having to leave it at 425, but at 375 perfectly golden crust with soft inside

    • Chasady Wudkwych

    The best bread I have ever made!

    • Nancy

    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!

    • Sam

    I’ve made this 5 times already it’s delicious!!

    • Paula

    Love this bread, make it often. I add sun-dried tomatoes and Parmigiano and use the oil from roasting the garlic..so yummy.

    • Mary Jean

    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.

      • chewoutloud

      That’s a wonderful compliment; thank you, Mary!

    • Heather Kilpatrick

    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.

    • Kathy Kenny Ngo Balmores

    I would definitely love to have this rosemary garlic bread. It looks so good.

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