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!

Video: Watch Us Make This Recipe

Why This Recipe Stands Out

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

Step-By-Step Recipe 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.
2. Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.

3. Add rosemary, black pepper, and oregano. Knead another 5 minutes. Knead in roasted garlic.
4. Place dough ball in 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.

5. After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Cover up loaf with large mixing bowl inverted over it and let rise until doubled again.
6. After dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary.

7. Bake and let bread rest before cutting into it. Serve warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!

Rosemary Garlic Bread

4.81 from 321 ratings

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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: 2 hours hrs

Cook Time: 25 minutes mins

Total Time: 2 hours hrs 25 minutes mins

Servings: 8

Author: Amy Dong

Ingredients  

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• 1 ½ 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 ½ cups bread flour
• 1 TB dried rosemary
• ¼ tsp freshly ground black pepper
• ½ 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 for Serving

• olive oil, extra virgin
• balsamic vinegar, good quality

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

• Dry Measuring Cups, flat-topped
• Spray Bottle, fine mist
• Bread Flour

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.

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Nutrition (per serving)

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: Appetizer, Bread, Side Dish

Cuisine: American

Diet: Vegetarian

Method: Bake, Oven