Few things are as comforting as the smell of fresh bread baking, and this Crusty Roasted Garlic and Rosemary Bread delivers that rustic charm in every bite. The rich aroma of slow-roasted garlic mingled with fresh rosemary fills your kitchen long before the first slice is cut. Not only is it a treat for your senses, but it’s a recipe that’s surprisingly easy for both beginners and seasoned bakers.
This homemade bread stands out for its chewy, golden crust and soft, flavorful interior. Whether you’re planning a cozy dinner, hosting brunch, or just craving a slice with butter, this loaf fits the bill. Roasting the garlic adds a mellow, caramelized flavor that pairs perfectly with rosemary’s earthy scent. If you’ve never baked bread before, don’t worry—this recipe uses straightforward steps and simple ingredients to help you succeed the very first time.
Once you try this Crusty Roasted Garlic and Rosemary Bread, it will easily become a staple in your kitchen. Let’s dive in and make your house smell like an artisan bakery!
What Makes This Crusty Roasted Garlic and Rosemary Bread Special?
- Packed with roasted garlic and fresh rosemary for an irresistible aroma and flavor.
- Features a crispy, golden crust with a soft and chewy inside.
- Uses a no-fuss, beginner-friendly method that doesn’t require kneading.
- Can be made with minimal ingredients and tools (just a bowl, spoon, and oven).
- Ideal for meal prep or special occasions, freezes beautifully, and elevates any dish from soups to sandwiches.
Ingredient Notes:
- All-Purpose Flour: Basic, pantry-friendly flour creates the perfect structure. Bread flour can be used for extra chew.
- Roasted Garlic: Sweet, mellow flavor after roasting. Substitute raw minced garlic for a sharper taste.
- Fresh Rosemary: Earthy, woodsy herb that makes the bread aromatic. Dried rosemary can work too (use less).
- Instant Yeast: No proofing required, just mix right into your dry ingredients.
- Warm Water: Activates the yeast; water should be around 105-110°F.
- Olive Oil: Adds moisture and depth. Any neutral oil can be swapped in.
- Salt: Essential for balancing flavor. Don’t skip it!
How To Make Crusty Roasted Garlic and Rosemary Bread
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and caramelized. Let it cool.
- Mix the Dough: In a large bowl, combine 3 cups all-purpose flour, 1.5 tsp salt, 2 tsp instant yeast, and the roasted garlic cloves (mashed). Add 1.25 cups warm water and 2 tbsp chopped fresh rosemary. Stir until a shaggy dough forms.
- First Rise: Cover the bowl with a towel or plastic wrap. Let the dough rise at room temperature for 1-2 hours until doubled.
- Shape the Dough: Turn dough onto a floured surface, shape into a round loaf, and place on parchment paper.
- Second Rise: Let the shaped dough rest for another 30-40 minutes while the oven preheats to 450°F (230°C).
- Bake: Place a Dutch oven in the preheated oven for 20 minutes. Transfer the dough into the hot Dutch oven. Bake covered for 25 minutes, then uncover and bake for another 10-15 minutes until golden and crusty.
- Cool: Allow the bread to cool on a wire rack for at least 20 minutes before slicing.
Storage Options:
- Room Temperature: Store in a paper bag for 2-3 days.
- Refrigeration: Not recommended; refrigeration dries out bread quickly.
- Freezing: Wrap tightly in foil and place in a freezer-safe bag. Keeps for up to 3 months.
- Reheating: Warm in a 350°F oven for 10-12 minutes to refresh the crust.
Variations and Substitutions:
- Add Parmesan: Sprinkle shredded parmesan in the dough for a cheesy twist.
- Herb Swap: Use thyme, oregano, or sage instead of rosemary.
- Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour.
- Vegan Version: The recipe is naturally vegan!
- Sweet Version: Omit garlic and rosemary, add cinnamon and raisins for a breakfast loaf.
Frequently Asked Questions:
- Can I use active dry yeast instead of instant yeast? Yes! Just proof it in warm water first for about 5-10 minutes until frothy.
- Why is my bread dense? It could be under-proofed or the water was too hot, which killed the yeast. Make sure to give the dough enough rise time.
- Can I make this bread ahead? Absolutely! Prepare the dough, cover it tightly, and store in the fridge overnight for slow fermentation and better flavor.
- Can I bake this without a Dutch oven? Yes. Use a baking stone or sheet, but place a pan of hot water in the oven to mimic the steamy environment.
- How do I know when the bread is done? Tap the bottom—it should sound hollow. Internal temp should reach 200°F.
- Can I use dried rosemary? Yes, use 1 tbsp dried rosemary instead of fresh. It’s more concentrated, so adjust accordingly.
Conclusion:
Homemade bread is one of life’s simple pleasures, and this Crusty Roasted Garlic and Rosemary Bread is proof of that. With its golden crust, soft interior, and bold, savory flavors, this loaf will easily become your go-to recipe. I encourage you to give it a try and share your results with friends and family—there’s nothing better than breaking bread together!
Crusty Roasted Garlic and Rosemary Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 bulb roasted garlic
- 2 tsp instant yeast
- 1.5 tsp salt
- 1.25 cups warm water
- 2 tbsp fresh rosemary, chopped
- Olive oil for roasting
Instructions
- Roast garlic at 400°F for 35-40 minutes. Cool and mash.
- Mix flour, salt, yeast, rosemary, and roasted garlic in a bowl.
- Add warm water, mix to form dough.
- Let rise until doubled (1-2 hours).
- Shape dough, rest 30-40 minutes.
- Preheat oven to 450°F. Place dough in hot Dutch oven.
- Bake covered 25 mins, uncover and bake 10-15 mins more.
- Cool before slicing.
Nutrition
- Calories: 190
- Fat: 3g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g