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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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).
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.
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