Homemade Garlic Rosemary Bread Recipe

Introduction

This homemade garlic rosemary bread is fragrant, flavorful, and perfect for any occasion. With its crispy crust and soft, chewy inside, it’s a delightful way to enjoy fresh-baked bread infused with herbs and garlic.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining the warm water and yeast in a small bowl. Let it sit for 5 minutes until it becomes foamy.
2. Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough out onto a floured surface and knead for about 10 minutes until it is smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Step 5: Punch down the dough to release air, then shape it into a round loaf. Place the loaf on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Remove the bread and let it cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For extra flavor, brush the loaf with olive oil or melted butter before baking.
• Try adding grated Parmesan or sun-dried tomatoes for a twist on this classic bread.
• If fresh rosemary isn’t available, use 1 tablespoon dried rosemary instead.
• Use a Dutch oven to bake the bread for a softer crust with more steam.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. To keep it longer, freeze the loaf wrapped tightly in foil or plastic wrap for up to 3 months. Reheat by warming in an oven at 350°F (175°C) for 10-15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Simply mix it with the flour and proceed without activating it in warm water first.

How do I know when the bread is fully baked?

The bread should have a golden brown crust and sound hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) also indicates it’s properly baked.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.9 from 75 reviews

• Author: Julian
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

This homemade garlic rosemary bread recipe yields a fragrant, crusty loaf infused with fresh rosemary and garlic. Perfect for pairing with soups, salads, or enjoying on its own, this bread combines simple ingredients and traditional techniques to create a delicious artisan-style loaf with a golden crust and soft, chewy interior.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3½ cups (420g) all-purpose flour
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt

Wet Ingredients

• 1½ cups (360ml) warm water
• 2 tbsp (30ml) olive oil

Flavorings

• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

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Instructions

1. Activate the yeast: Combine warm water and yeast in a small bowl. Let stand for 5 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth, elastic, and no longer sticky.
4. First rise: Place the dough in a greased bowl, covering it with a clean towel. Let it rise in a warm spot for about 1 hour or until it has doubled in size.
5. Shape the dough: Gently punch down the risen dough to release air. Shape it into a round loaf and place it on a baking sheet or pizza stone prepared for baking.
6. Second rise: Cover the shaped loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C).
7. Score and bake: Use a sharp knife to score the top of the loaf, allowing steam to escape while baking. Bake in the preheated oven for 30-35 minutes until the crust turns golden brown and the loaf sounds hollow when tapped.
8. Cool: Remove the bread from the oven and transfer to a wire rack. Let it cool completely for at least 15 minutes before slicing to ensure the crumb sets properly.

Notes

• Using a pizza stone helps achieve a crispier crust but baking on a regular baking sheet works well too.
• For a stronger garlic flavor, you can lightly sauté the garlic before mixing into the dough.
• If you prefer, sprinkle coarse sea salt on top before baking for an extra savory touch.
• Ensure the water temperature is warm (around 105-110°F/40-43°C) to properly activate the yeast without killing it.
• This bread is best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: garlic rosemary bread, homemade bread, artisan bread, easy bread recipe, homemade garlic bread, rosemary bread loaf