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
- Prep Time: 25 min
- Cook Time: 25 min
- 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 ♡
- Category: bread
- Method: bake
- Cuisine: American
Keywords: Rosemary Garlic Bread, Rosemary Bread, Garlic Bread, Artisan Bread
This looks so good. I’ve got the baking itch too, as soon as fall rolls around it hits me!
I just made this today, it was absolutely delicious. I actually bought bread like this a few months ago, and fell in love with it. This bread I made today is actually better than the one from the bakery. It actually came out looking like the picture.
This looks delicious!!
Wow family favorite with the in-laws. Used regular garlic mixed in as I missed the memo previous and it was so good I’ll probably do it again. Soft and perfect is what this loaf was
★★★★★
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!
Is it possible to make the dough ahead of time? How would you do so and how long would it keep before needing to bake?
Kaylee, I have not made dough ahead of time, but here’s what I would do if I were to try it: Follow directions up to #3 to complete the 1st rise, punch down, and shape loaf. Cover airtight and place in fridge no longer than overnight. When you transfer the chilled dough to a warm space for the 2nd rise, you’ll need to give it extra time to rise. Hope that helps!
Do you think this could be done in a Dutch oven as opposed to a cookie sheet?
Can’t wait to try this. My last attempt (different recipe) was less than stellar lol
I think you can do it in Dutch oven, with lid off. Enjoy, Michelle! 🙂
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!
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!
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
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!
You can surely do this. If I can… Anyone can!!!!!And I just made 2 beautiful loaves!!!!!!
I made this last night and it was absolutely delicious! Thank you!
Awesome, Suzi! 🙂
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 🙂
Debi
Great work, Debi! Congrats on baking up your first fabulous bread! 🙂
Can i double the recipe to make two loaves?
Vanessa, I don’t see why not 🙂
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?
Would it be okay to use fresh rosemary?
yes, absolutely, Laura! 🙂
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.
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!
Thank you for taking the time to let us know how you liked it!
So glad you enjoyed!
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!
Awesome job, Amy! So glad to hear it. And love your name, too 🙂
I have a package of rapid rise instant yeast (1/4 oz)…. How do I use this with this recipe?
Hi, Ida! You can most likely use it one-for-one, in place of the active yeast. Here’s an article I found for you that will hopefully be helpful. http://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252
Today is the second time for baking this bread, I’ve doubled the recipe both times…I have 4 married daughters and they love it too….thanks for the recipe, I will use it often…
So happy to hear that, Ida – YAY! 🙂 Thanks for coming over to let us know 🙂
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! 🙂
How do you add the garlic after it’s roasted? Do you chop it up before you add it?
Rebecca, after the whole garlic is roasted (https://www.chewoutloud.com/2012/07/30/the-great-garlic-how-to-roast-it/) it is quite tender and smushy, so you just knead it right into the dough 🙂 Enjoy!
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
I wish I didn’t love bread as much as do! 🙂
Me too…lol.
This is a fabulous recipe and I changed a few things that your readers may be interested in… little tricks that I used to make this bread into what I wanted it to be. First it could be helpful if you amend the page and give a recipe for roasted garlic just so its one stop shopping. that being said roasted garlic recipes are easy to come by.
You just cut off the top of the garlic making sure to slice the top off every clove, and sprinkle with Extra Virgin Olive Oil wrap completely in foil bake in oven on a cookie sheet for 40 minutes at 400 degrees.
I recommend that you DON’T do that for this bread!
IF INSTEAD you lessen the time to 30 minutes the cloves will still be roasted but will retain some of their firmness and they will be able to withstand the necessary kneading WITHOUT turning to roasted garlic PASTE! But that’s a choice sort of thing. I wanted whole cloves retained in my bread. I also patted out the dough a little bit into an oval that was about 4 inches by 8 inches, dotted the dough with the cloves and then rolled it like a swiss roll, which helped to distribute them and not mash them to nothing.
Also when I went to brush the Extra Virgin Olive Oil on the boule I found my pastry brush was too stiff for the dough and it was collapsing the boule… which is a fail of epic proportions of course because the yeast may or may not have the moxie to go for another rise…
What I did and i hope this helps others who ran into the same problem. I took a sheet of plastic wrap (saran wrap, plastic film etc) and I instead used the pastry brush to paint Olive oil on the plastic. Then I gently covered the ball of dough with it and gently WITH A LIGHT AS A FEATHER TOUCH I used my fingers to make sure the wrap was against the dough, just looking and paying attention and it was way easier and the dough wasn’t in danger of deflating because of contact with the brush.
Also also also… I don’t spray bread with a spray bottle.
I put a cookie sheet on the bottom rack during the preheat put the loaf in on a middle rack and toss a couple of ounces of cold water on the bottom sheet. It creates steam nicely which is the preferred method. The steam has positive effects on the crust. Steam is very good for bread, however directly spraying water on a loaf of bread… I’m sorry I think its questionable at best. With my method you can get moisture into the oven in the first few minutes of baking which I have always heard is the usual and recommended method. You should try these methods and see how they work for you and see if they make the bread agreeable to you personally. For me these methods added to the fine recipe made a perfect loaf.
It was a gift for a long time customer/friend of my husbands who I have visited many times.
She said it was the best bread she had ever had! I’d post the picture of the boule I made if there was a way to do it. It looked substantially like the one you made. I think mine had a bit more loft, which could merely be because we used different flour or a variety of things. Oh yeah I don’t add salt to the yeast and water mixture. Salts and oils can retard the yeast. Salt gets mixed in with the flour. That could also be a part of it. But in every respect otherwise my boule looked like yours except for the substandard photography on my end of things. I have this weird thing about taking pictures of my thumbs for some odd reason….
Nice recipe Chewoutloud. You are commended!
Wow, Michelle! Thanks for your nice thoughts…so glad you guys loved it! 🙂 YAY! Thanks for coming over and taking the time to tell us you liked!
Actually, spraying bread with water is a super common method with artisan bread to create that perfect rise and crust. My husband worked in a German bakery for years, and they would actually brush water on before baking. Crust and Crumb, by Peter Reinhart, is a fantastic guide to the ins and outs and how to’s and why’s of artisan bread baking. It would provide you with an explanation of why techniques that a layman might find “questionable” are in fact incredible important/beneficial!
Thanks so much for the recipe, Chew Out Loud! This recipe produced bread that was really similar to the delicious roasted garlic artichoke breadI ate as a kid from Norm’s Market in Pescadero, CA. Definitely a keeper!!
★★★★★
Aww, that is wonderful to hear, Kelly! Thank you 🙂
This bread was good but a bit too salty for my taste – I would cut the salt down to 1tsp at most.
Thanks for coming over and so glad you tried the bread! 🙂
I just made this, filled the house with a fantastic aroma! Can’t wait to have this with dinner, thanks for the recipe!
Yay, Kelsey! The bread really does smell amazing. And tastes every bit as good as it smells 🙂 Thanks for coming over and letting us know!
Would fresh rosemary work as well, do you think?
Yes, that would work fine 🙂
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!
You’re so welcome, Anneke! 🙂 Glad you’re happy with it!
When do you bump up the temp to 425? Half way through?
After the specified bake time (around 25-30 min) you can bump up the temp and start watching carefully til you get your perfect color 🙂
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.
Hi, Julie! 🙂 Bake it for the 25 or so minutes, spraying midway through that bake time. Then bump up the temp after that bake time, watching carefully just to get your prefect browning. The bumped up temp is for browning. Hope that helps! Enjoy 🙂
Thank you for clearing that up.
You’re so welcome, Julie 🙂
Thanks for the recipe! Really enjoyed it 🙂
Thanks for taking the time to let us know, Madeline! Yay, so glad you liked it 🙂
In a warm oven rising right now. I have an enormous Rosemary plant out front and I am constantly searching for good recipes to use it. I didn’t want to take the time to roast a head of garlic, so I sautéed some fresh in a bit of olive oil. Smells great and the garlic olive oil was perfect for adding to the bread and using to oil my dough for rising. Thanks for the great recipe!
I made this to go with some Beef and Veggie soup. It was delicious! I made a couple of changes because I didn’t have enough garlic and I wanted to use my new food processor.
1) I only used 3 cloves of garlic but microwaved them in the olive oil before chopping them and adding them to the rest of the ingredients.
2) I processed the flour & salt together then added the yeast and processed 30 sec. Finally I added the oil and herbs.
Thanks for the recipe! I will be making this many more times!
You’re so welcome, Yolanda! And thanks for coming over to let us know you liked the recipe! 🙂 Hope you continue finding things you love here at COL 🙂
Made this a few days ago and it was AMAZING. I’m about to quadruple the recipe and bring some in to my coworkers
I am about as beginner as it gets, I just made this and it was absolutely amazing! Thank you
Yay, so happy to hear you liked it so much 🙂 Thanks for coming over to let us know! Hope you keep finding recipes you love here at COL 🙂
Oh my god! This was amazing! My husband and I loved it and will definitely make it again! And it’s do easy to make!
Yay, Autumn! So happy to hear you guys loved it 🙂 Thanks for coming over and letting us know. Hope you keep finding recipes you enjoy here at COL 🙂
I just made this rustic rosemary bread this morning and it’s 1:30pm and gone! My family loved it! I also gave some to a friend who isn’t feeling well along with some homemade tomato basil soup. What a perfect combo. I am never buying rosemary bread again! Thanks for the recipe!
YAY, so glad to hear you guys loved it, Jaye! 🙂 Thanks for letting us know; happy fall! 🙂
This is the 2nd time I’ve made this bread and the flavor is delicious but it will never rise for a 2nd time. This time I used more yeast and flour and rose better the first 2 hours but would not rise again under the bowl. Any ideas why?
This was absolutely delicious, I made it for my brother’s birthday dinner on Sunday and I can’t wait to make it again! Easy and soooooooo tasty! Everyone devoured it. 🙂 Transferred the recipe to my little cookbook so I never lose it!
My Mom bought me a bread machine thinking it would make bread making easier (not that I thought it was hard to do by hand). I used it twice and stuck it in the closet until giving it away years later. The machine takes all the fun out of it, and leaves you with a loaf the looks like a milk carton.
I’m going to try yours tomorrow if it’s not too warm, but I’m going to try it with fresh rosemary from my little herb garden.
I found this recipe today. It was too hot to cook inside, so I cooked it on the BBQ on a cast iron griddle. Put a cast iron pan of water on the grill and the bread on the top rack. Took it to a backyard party and served it with homemade garlic aoli. Everyone loved it! Will definitely make it again! Thanks for sharing the recipe.
This recipe sounds absolutely amazing, I am going to try it tonight when I get home. I have found I do a pretty good job making bread and have been looking for great ideas. I think I am going to chop the rosemary leaves so they are a bit smaller for my 8 year old boy. He would live off of bread if he could.
Also, wondering if anyone has tried this in like a french bread style loaf? I was thinking of making open faced sandwiches with this bread.
This has been my go to recipe for years and so easy to change up, never had a fail. Sometimes I let it rise once and then punch it down and make more of a focaccia bread with cheese, sometimes I change up the flour, or might add olives instead of garlic, or omit the garlic if I’m lazy etc. I do find I prefer it a bit more with a canola or vegetable oil, the crust seems a bit tastier.
The flavor of this bread is OUT OF THIS WORLD GOOD. I followed the recipe to a T, and it just wasn’t working out so great. The bread was dense and flat. I even made sure my yeast was alive before using it. The texture was a huge disappointment but the flavor of the bread my fat made up for the texture. I think next time I’ll use my tried and true French bread recipe and incorporate the seasonings and garlic from this recipe. P.S…..you HAVE to roast the garlic. It’s delicious. Don’t skip that step! And too simple to skip!
Kelly, so glad you still enjoyed the bread 🙂 Did you get a good rising of the dough before baking? And yes! Roasted garlic is key 🙂 🙂 Happy continued baking!
Already made this bread and it was fantastic! Could I bake this in my dutch oven?
YAY, Victoria! Awesome that you loved it 🙂 Yes, you can always place in an oiled Dutch oven as well. Happy spring!
Absolutely. I made this in my Dutch oven tonight, just placed on parchment paper and pre-heated the DO, then placed inside of it and baked according to the directions. Was awesome and actuall had the texture of a very light and soft white bread.
★★★★★
If I’m using fresh rosemary, do I need to adjust the amount?
Abby, you don’t really need to adjust amount; enjoy! 🙂
Made this for the first time tonight to go with an etoufee. My boyfriend’s family said it was the best bread they have ever had. They weren’t wrong. It was so delicious!
★★★★★
Oh, that is amazing, Amy! So happy they all liked this! Thanks for coming over today and happy continued baking 🙂
I love Making bread and this was no doubt one of the best spreads I’ve ever made. The roasted garlic and rosemary were delicious. I added a third a cup of chopped black olives and sprinkled the top of the bread with some seeds and coarse salt and it was fantastic. This will become my go to recipe.
★★★★★
So so happy you enjoyed this, Terri 🙂 Thanks for coming back to rate the recipe!
I love bread like that. That crusty, chewy deliciousness just needs a big pad of butter and then to go directly into my mouth. Om nom nom.
★★★★★
Yes!! My feelings exactly 🙂
oh yummm!!! I will try it for sure! I’ve recently started to back sourdough bread, so good! Will try your recipe.
Sourdough is so good, too!
That is the prettiest rustic loaf of bread I have ever seen. I cannot wait to give it a try. I have a similar recipe, but no rosemary/garlic.
Thank you, Terri!
This looks and sounds absolutely wonderful! Nothing compares to a fresh homemade loaf…I have to try this!
★★★★★
Agreed! Nothing is better than homemade fresh bread 🙂
I can live with bread alone. I would love to pair this with cream cheese or any dairy spread with a cup of coffee for breakfast. My day would be perfect!
I’m the same… I pretty much can live on breads 🙂
I also love the focaccia made in this way, a simple and exquisite pairing!
★★★★★
Focaccia is delish with rosemary and garlic! Sounds amazing, Cristina!
Ive never tried make my own garlic bread but I do love it! This recipe sounds so good I am gonna have to try it one day! yum! so delicious
I haven’t ever made my own bread but it doesn’t seem too hard. Would go well with a big bowl of spaghetti and meatballs!
★★★★★
It’s super delicious with any meal for sure! Thank you, Ashley!
I would totally invest in a bread maker, I love bread!
This is great to make as a quick appetizer dish with cheese and some wine. I love the garlic part because garlic is always tasty and delicious.!
★★★★★
So good as an appetizer or side. Like the cheese/wine idea! 😉
I love the smell of freshly baked bread and nothing beats the taste! This rustic rosemary and garlic bread has such great flavours, would love to try baking it
★★★★★
I love a good garlic bread. This recipe is perfect as an appetizer for a small gathering. I have a small party coming up in a couple of weeks and i am thinking of making this.
★★★★★
OMG, I would love a breadmaker! Bread is an addiction for me! I would save so much time making quick appetizers. The garlic part sounds cool.
At this point, I doubt I’ll ever get a breadmaker 😉 Bread is easier by hand (plus stand mixer for those lazier days) than I ever imagined! Enjoy, Myrah!
I think I’m going to try this when I have company over for the holidays!
ohhhhh bread, how I love the….
This looks amazing! And add some homemade butter!
Wow your bread turned out amazing! I would love to try this bread sometime.
I’m so amazed by how simple this recipe feels. What a gorgeous addition to our holiday table!
We adore garlic bread but never through to make it with Rosemary too! It looks very wholesome and perfect for the winter season x
★★★★
Omg can we say yum!!?! Definitely need to ry this bread recipe! I bet it would be a hit with the family!
Yum! This looks absolutely amazing! I love baking in the colder months. I will hopefully get to try something like this!
I bet this smells amazing when it is cooking and tastes increduble
I’m on the second proof and can’t wait to get this in the oven. It’s our coldest evening so far and I’ve got a pot of Homemade Split Pea Soup w/ham just waiting for this bread to bake:)
So happy you’re baking this, Debra 🙂 Enjoy the cozy indoors!
This bread is a hit with the family! Been told to make it again for Christmas! Just wondering if I can make it the day before and refrigerate till next day? Do I let it rise twice before refrigerating?
Rachel, I would do first rise before refrigeration and then second rise after, if you are able. You can try it both ways (2x rise before fridge) and see if there is a huge difference. I’m so happy your family loves this bread 🙂
Absolutely delicious!
★★★★★
Thank you!
Have you ever tried this on a pizza stone? Or does it need to have an oiled pan?
I think it would work on a pizza stone, Greg 🙂
Hello! Thank you for this delicious sounding recipe! With my 4 children home due to the virus, I decided to do some baking together. I tried 4 stores today but could not find bread flour (3 had no flour at all!) Do you think I can use all purpose flour? I also have whole wheat pastry flour. Might that work? Sorry, I’m a beginner. Thank you for your time!
Nicole
Nicole, I completely get the need to substitute right now, as many stores are short on diverse flours. The answer is yes, you can sub all-purpose flour for the bread flour. The bread may be a bit denser, but it should still taste delicious. Enjoy, and happy baking with your family 🙂
Thank you so much for the quick response! We are excited to give it a try!
This was my first time EVER making bread and my 4 kids all helped. It was easy and tastes absolutely amazing! (Even with all purpose flour!) Thank you so very much!
★★★★★
SO great to hear that, Nicole! 🙂 Makes me smile to know you and the kids all had such fun with this bread!
Hi, I just made this bread and it didn’t turn out. It was great until I added the garlic and then it turned into a sticky gooey glop. It did rise but when I formed it into a ball and placed on the sheet to rise for the second time it just grew outwards and not up. Its flat and dense (though it does smell wonderful!!). Would you have any idea what I did wrong? Thank you so much!
Hi, Stephanie! The dough should overall be similar to Play-Doh or a tad bit stickier, but not too sticky. Summer humidity in the air could require adding an extra 1 TB flour at a time, until the dough has right consistency. Be sure the roasted garlic prior to rising, as it should be in the initial dough. It sounds like the rise issue was too much water in the dough. If your yeast is fresh and your dough texture is right, it should rise nicely for you next time 🙂
Going to try today. If you refrigerator dough after first rise do you need more time for second rise? Trying to make a day in advance.
If your dough is cold during second rise, then give it some extra time second rise. Enjoy and happy baking!!
Hi
I’m going to make this a day in advance. Is it recommended to let it first rise outside of the refrigerator, punch it down and then cover it in saran wrap and refrigerate it until I’m ready to use it? Or is it better to put the dough directly into the refrigerator after kneading, let that be the first rise and don’t punch it down until the next day when I’m ready to use it?
Thank you
Let it rise at room temp, punch down, shape as instructed, and cover tightly/chill until ready to complete the 2nd rise. Enjoy! 🙂
My husband and I have been baking bread while quarantined. This was so amazing. We can’t stop eating it. Two questions – How high is it supposed to be? How do I get a crisp crust? Mine wasn’t. Thanks!!!
Susan, the overall height will depend on the size of your shaped loaf after risings. Mine is usually about 4 inches or so? If your crust didn’t crisp up, you can brush top/sides with egg wash (1 egg whisked with 1 TB water) prior to baking. SO happy you guys liked this bread 🙂 🙂
This was the second time that I ever made bread. With the inaccessibility of bread in the grocery stores (because of Covid virus) and making two batter breads that just didn’t satisfy my bread craving, I made this with Red Mill Artesian Bread Flour. It turned out absolutely perfect. I didn’t have roasted garlic, so I used refrigerated minced garlic. The garlic didn’t mix as well in the batter perhaps, but the overall bread was absolutely perfect! Will make this one often. Thank you!
★★★★★
Yay, that’s awesome, Debbie! So happy you loved this bread…it’s definitely bake time around here, too 🙂
Hi, Can I substitute the bread flour with normal flour. It is Good Friday in NZ and all the shops are shut and the COVID thin g is still happening anyway.
Will; the recipe still work with normal high grade flour?
Thanks, it looks yummy and I desperately want to make it for my wifes birthday.
Bene, yes, you may use regular flour. The texture of baked bread may be a bit denser, but it should still taste great. Enjoy and happy baking at home 🙂
Hello! This is my first time EVER making bread. It is on its first rise as we speak, but I am a bit concerned. In your recipe it says that by the time you are done kneading the dough can be “slightly” sticky. Mine is sticking to everything. I used a stand mixer with a dough hook, and followed the times you provided. I should probably wait until it is done cooking to comment, but is the stickiness normal? I feel like I am wasting some of the dough. I did my best to scrape everything together, but it also did not form a “dough ball”. It just looks like a blob lol. Any tips? Or anything you think I did wrong? Thankyou!
Ghianna, so sorry I didn’t see this comment earlier. It sounds like a bit of extra flour would solve the stickiness of dough. Add 1 TB flour to the dough mixture, knead, and repeat (without over-mixing the dough) until it is only slightly sticky and easily forms a dough ball. Thank you for being here, and hopefully that helps.
Can’t wait to try making this! Question, if you don’t have cloves of garlic but still want the garlic flavor, what do you suggest? We have minced garlic and garlic powder?
Thanks!
You can use 1/2 tsp garlic powder in the dough mixture. Happy baking, Emily! 🙂
Can I bake in a Dutch oven?
Can I bake this in a Dutch oven?
★★★★★
Yes, Linda, you can bake in your Dutch oven! You may want to leave lid off so it can brown nicely 🙂
Made this tonight and absolutely loved it! Will omit the sea salt and might reduce the other by 1/2. Personal preference and health reasons. I used my Dutch oven and it came out amazing! Was actually soft, light and fluffy…kinda like a white bread in texture. My darling man couldn’t get enough of it and didn’t stop raving about it!
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Fabulous, Norell! 🙂 So glad you guys really enjoyed this bread!!
I made this bread today, there was only one thing i changed, i decided that I would make the dough in my bread machine (on the pizza dough program – for 45 min) then take it out and do it from there. I did all this and when I took the dough out it was very “runny” , I am not sure if this is the right expression for it. I did the rising time twice but it really didn’t rise, just got a flat mass. (with both rising times I used the oven on 50 Celsius just to keep it warm) . I baked it anyway, although it didn’t rise anything. When it got ready, it was only 1 inch thick , but tastes wonderful. So it looks like a flatbread 😀 . Any ideas why it didn’t rise and why it was so runny? It didnt form into a ball. Also, next time , I will use the bread machine and a full program from start to finish, but which one would you chose for this? Maybe Focaccia program? Any ideas? thank you in advance for your help.
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It sounds crazy that I don’t own/use a bread machine. Usually, I’d recommend checking that yeast is fresh, as that’s largely what affects the rise. Also accurate measurement of flour to liquid ratio. Otherwise, I wish I could help with your particular machine, as that may also be an issue. If you’re willing to try making the bread by hand, I can help with that 🙂 Happy continued baking!
FULL MARKS. Best bread I’ve made to date. Followed the recipe exactly, but I was never able to get the dough as stretchy as I’m used too. Ever time I pulled to do to the window pane test it quickly tore. I needed it for a LONG time. It passed the poke test so I called it there. I also should have left a little more time on the second rise but I had to get it in the oven before bed. Next time I make this I think it will be perfect. Best tasting bread I’ve ever made!
What do you think about trying it in my dutch oven?
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Can this bread be made with whole wheat flour?
Ann, I would start with half whole wheat combined with half all purpose flour. If that works well for you, then you can gradually up the whole wheat flour for your next loaves. There’s also white-whole-wheat flour, which is a bit more tender in texture but still whole grain. Hope you love your bread! 🙂 🙂
I’m so excited to try this recipe!! I’ve honestly Henry made bread before, but I’m inspired to try this! What brand of bread flour do you recommend?
Love this recipe! I use fresh rosemary but minced garlic and use a paper towel to soak up the extra moisture. I have also cooked it in a small Dutch oven but recently switched to a loaf pan. For
Cooking in a loaf pan, I cover with foil for the first 15 min and then remove. Same cooking temps and times as the original recipe. Have also doubled the recipe for
2 loaves. Will continue to make!!
Awesome! The loaves sound perfect!
Not sure what went wrong with my recipe but 1 cup of water to 2.5 cups if flour was so wet I couldn’t use the mix as is. It also went totally flat on the 2nd rise and just spread all over the baking sheet as the mixture was so wet. Think it would have been ok in a loaf tin. However still tasted good just looked like garlic bread sticks
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Hi, Juliet…there may some previous notes here that can help you. Rule of thumb with this type of bread: if the flour mixture is too wet, add a bit of extra flour at a time until you reach the correct texture (similar to play-doh, just slightly sticky but fully workable.) It can be easy to measure flour inaccurately, so go with the feel of the dough if that happens. 🙂
This is a great bread recipe, but you should update it so that it doesn’t say total time 50 minutes. If you glance at it and then start it an hour before you need it you will in trouble!
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I’m new to baking with yeast so this may be just an amateur question … I’ve twice made this recipe but cut the dough into rolls. While the crust and the crumb are perfect, they’ve tended to mostly rise sideways so they’re flatter more than rounded. Is it something I’ve done wrong or just a matter of trying to make rolls out of a bread recipe? The only things I did differently than the stated recipe was to use fresh rosemary and eliminate the roasted garlic and dried oregano. In any case, they’re delicious and I will keep on making them. Thanks!
Lori, you can try using a nonstick muffin tin and see if that helps with vertical rise. So glad you like this bread! 🙂
I’m trying to get a hoagie roll shape rather than a dinner roll but you’ve given me an idea how to control the sides to force an upward rise. Thanks.
I have made this twice and we loved it. I want to try it with half whole-wheat and leave out the rosemary. Have you done this? Any suggestions?
Patti, you can leave out the rosemary for a garlic-only loaf. I think half whole wheat would work fine; will probably slightly change texture but should still come out well 🙂
This bread is absolutely delicious! I am glad I chose this recipe for baking my first yeasted bread.
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It came out flat and it wasn’t even crunchy. Have no idea what I did wrong because I followed the recipe to a T.
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Sorry to hear that. Feel free to shoot me an email for troubleshooting if you’d like, as this bread definitely should have risen. In the meantime, here is a good little article that may help figure out why your bread didn’t rise: https://www.tasteofhome.com/article/9-reasons-your-bread-isnt-rising-and-what-to-do-about-it/
I’m giving this recipe 4 stars because it needs some modifications. The taste of the bread overall was amazing. The combination of rosemary and roasted garlic is so good. I used fresh rosemary for mine (about 2 tablespoons). My main issue with this recipe is the amount of salt called for was way too much for this bread. I would probably cut it in half.
As for baking, I followed the tip of another reviewer and did what I usuallt do for my sourdough bread. Instead of spraying the surface of the bread with water, I placed a tray of cold water underneath my bread tray to create steam for the rise. I cooked it for 28 minutes at 375 and then 4 at 425.
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Hello! If I made this earlier in the day or the day before did a dinner party, do you think it would be ok? Thank you!
Earlier same day would be good. Enjoy and happy baking!
This bread is absolutely delicious! I am glad I chose this recipe for baking my first yeasted bread.
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I made this today and am so excited but it’s at 425 and I can’t seem to get the top to brown! Any suggestions?
Can’t wait to try this recipe. This may be a stupid question, but I was wondering for the 1 cup of water, is that referring to 8oz (236mL)?
You got it, 8oz is 1 cup. Hope you love this bread!
Thank you so much for the reply!
Excellent recipe! Made a divine looking boule with my bacon potato leek soup. The bread was wiped out:-) I roasted the whole head of garlic in olive oil on the stovetop and then used the garlicky olive oil in and on the bread. Made the dough in the Zo bread machine. I let it rise for the second hour in a olive oil greased bowl covered with my kitchen towel in the oven with the bread proofing setting on. Removed it, slashed the top and gently moved it to my Dutch oven pan while the oven preheated. Liberally patted with said garlicky olive oil, and topped with fresh rosemary from my plant and some Fleur de sel. Great idea to add a cookie tray with water on the bottom shelf in the oven. Baked for 28 mins, then amped up to 425 – remember to add more water to the bottom tray. Baked until top was perfectly golden brown.
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Love that, Shy!! 🙂 🙂
The best bread I’ve ever had and guess what? I baked it. Roasted garlic added to the dough – Genius. Accidentally added too much black pepper – but still tasty.
I too eliminated spraying the dough. Just added water in pan and placed in the oven for a steam.
You’re now the baker of your own favorite bread!! Yay! 🙂 🙂
Looks amazing! I’d like to try it with sourdough starter—have you done that before and can you offer any advice?
This is the 2nd homemade bread recipe I’ve attempted and this one is the winner and the forever keeper! I am dough-challenged, and this was super easy, even kneading it by hand (out of laziness to get the machine out). I didn’t have a spray bottle so I just sprinkled the water on with my hand. It was beautifully browned about 2 minutes after I increased the oven temp, and it cut like a dream with a bread knife. Added some Kerrygold butter and rejoiced in my newfound bread recipe. Thank you for sharing this!!
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You’re so welcome, and glad you enjoyed this!
Okay–old guy, here, who (aside from turning on the bread machine) has never baked anything–so I thought I’d try this (having just been given a Kitchenaid). I read and re-read the recipe, watched the recipe, gathered and measured my ingredients with exactitude. Relied on “Hey Google” and my Apple watch to time things like Elon Musk sending his latest Telsa for a rendezvous with Mars. But–my loaf didn’t quite rise to the occasion. Looked good, tasted great–more than a little flat.
What do I do to avoid this embarrassing failure to launch in the future. 😉
Thanks,
David
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David, that’s awesome you decided to bake bread! My main thoughts: be sure your yeast is super fresh, and that each rise resulted in dough that doubled in size. Depending on the room temp, dough can take longer to rise. Use a dry measuring cup for flour and be sure not to “tap down.” If those weren’t the issue, Here’s an article I pulled for you. Hope you’ll try again and get amazing results!