Homemade Garlic Rosemary Bread Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant and flavorful loaf that brings rustic charm to your table. With fresh herbs and garlic infused into a soft, chewy bread, it’s perfect for sandwiches or as a side to your favorite dishes.

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 warm water and yeast in a small bowl. Let it sit for 5 minutes until 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 onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover 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 and shape it into a round loaf. Place on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let it rise for 30 minutes. 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: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For extra garlic flavor, roast the garlic cloves before mincing and adding to the dough.
• Substitute fresh rosemary with dried rosemary, using about 1 tablespoon, if fresh is unavailable.
• Brush the loaf with olive oil or melted butter immediately after baking for a softer crust.
• Add a sprinkle of sea salt on top before baking for added texture and flavor.

Storage

Store the bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. Reheat slices in a toaster or oven to refresh the crust and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used to give the bread a chewier texture due to its higher protein content. It works well in this recipe.

How do I know when the bread is fully baked?

The bread is fully baked when the crust is golden brown and the loaf sounds hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) also indicates doneness.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.4 from 138 reviews

This Homemade Garlic Rosemary Bread is a fragrant, flavorful artisan loaf perfect for serving alongside soups, salads, or enjoying on its own. Made with simple ingredients like all-purpose flour, fresh rosemary, and garlic, this bread features a crispy golden crust and a soft, chewy interior. The dough undergoes two rises to develop its texture, and baking at high heat creates a delightful crust that enhances every bite.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (8-10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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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

Herbs and Aromatics

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

Instructions

1. Activate the yeast: Combine the warm water and active dry yeast in a small bowl. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything until a rough, shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for approximately 10 minutes until the dough is smooth and elastic, developing the gluten structure necessary for a good crumb.
4. First rise: Place the kneaded dough into a greased bowl and cover it with a clean towel. Leave it to rise in a warm spot for about 1 hour, or until it has doubled in size.
5. Shape the dough: Punch down the risen dough to release air bubbles and gently shape it into a round loaf. Transfer the loaf onto a baking sheet or pizza stone prepared for baking.
6. Second rise: Cover the loaf with a towel and allow it to rise again for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C) to ensure a hot baking environment.
7. Score and bake: Using a sharp knife, make shallow slashes on the top of the loaf to allow proper expansion during baking. Place the loaf in the preheated oven and bake for 30-35 minutes until the crust turns golden brown and the loaf sounds hollow when tapped at the bottom.
8. Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes before slicing to allow the crumb to set properly.

Notes

• For a crispier crust, place a shallow pan of water in the oven during the first 10 minutes of baking to create steam.
• Make sure the water used to activate yeast is warm, not hot, to avoid killing the yeast; ideally around 110°F (43°C).
• You can substitute rosemary for other herbs like thyme or oregano based on preference.
• Allowing the bread to cool sufficiently before slicing prevents it from becoming gummy inside.

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