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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

4.80 from 210 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




245 comments

    • Melanies Oswald
    • 5 stars

    I made this bread today for my family and everyone absolutely loved it! Thanks for sharing. 🙂

      • Amy Dong

      That is awesome!

    • Verina
    • 5 stars

    Just made this and came out fantastic! I’m adding this to my recipe collection. Next time I might try adding some fresh rosemary.

    • Gioela

    Can i leave the dough over night?

    • Mike
    • 5 stars

    This recipe makes an amazing crust with great flavor. A hint for proofing your dough on the first rise, if you have an Instant Pot, oil the pot and place it on yogurt setting for 1 hour. Worked great for me. I tried using a proofing basket on the second rise but the dough got stuck in the basket (rookie mistake) so I just pulled it out, formed it into a ball and put it in a Dutch oven and baked for 30 min. Wasn’t a thick loaf when finished, but had great flavor and a nice crisp crust. I’ll definitely make it again.

    • Tracy
    • 5 stars

    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
    • 5 stars

    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
    • 4 stars

    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
      • 5 stars

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

    • Sunita
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

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

    • Paula
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

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

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