Introduction

This Homemade Garlic Rosemary Bread is a fragrant and delicious loaf perfect for any meal. With a crispy crust and soft, flavorful interior, it’s a fantastic way to enjoy fresh-baked bread with simple ingredients.

Homemade Garlic Rosemary Bread Recipe - Recipe Image

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

Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5 minutes until foamy.
Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, garlic, and rosemary. Stir until a shaggy dough forms.
Step 3: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
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.
Step 5: Punch down the dough and shape it into a round loaf. Place it on a baking sheet or pizza stone.
Step 6: Cover the loaf with a towel and let it rise for 30 minutes. Preheat the oven to 450°F (230°C).
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.
Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

For a deeper rosemary flavor, toast the rosemary lightly in olive oil before adding it to the dough.
Substitute garlic with roasted garlic for a sweeter, milder taste.
Add a tablespoon of grated Parmesan cheese to the dough for a savory twist.
If you don’t have a pizza stone, use a heavy baking sheet turned upside down for even baking.

Storage

Store the bread in a paper bag or bread box at room temperature for up to 2 days to maintain crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. To reheat, warm slices in a toaster or oven for a few minutes until crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but reduce the amount to about 1 tablespoon since dried herbs are more concentrated. The flavor will be slightly different but still delicious.

How do I know when the bread is fully baked?

The bread is done when the crust is golden brown and it sounds hollow when tapped on the bottom. Using a kitchen thermometer, the internal temperature should reach around 200°F (93°C).

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.5 from 134 reviews

This homemade garlic rosemary bread is a fragrant and flavorful artisan loaf perfect for any meal. Made with fresh rosemary and minced garlic, this bread offers a crispy crust and soft, elastic crumb achieved through careful kneading and two rises. Ideal for sandwiches, dipping in olive oil, or alongside soups, it’s a delicious and satisfying homemade bread recipe that fills your kitchen with irresistible aromas.

Author: Maya
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian

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 and let it sit for 5 minutes until the mixture becomes foamy, which indicates the yeast is active.
Mix the dough: In a large bowl, whisk together the all-purpose flour and salt. Add the foamy yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything together until a shaggy dough forms.
Knead the dough: Turn the dough out onto a floured surface and knead it for about 10 minutes, until it becomes smooth, elastic, and no longer sticky.
First rise: Place the kneaded dough into a greased bowl. Cover it with a towel and let it rise in a warm spot for approximately 1 hour or until it has doubled in size.
Shape the dough: Punch down the risen dough to release air bubbles, then shape it into a round loaf. Place the loaf onto a baking sheet or a pizza stone prepared for baking.
Second rise: Cover the shaped loaf with a towel and allow it to rise again for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
Score and bake: Using a sharp knife, make shallow cuts on the top surface of the loaf to help it expand while baking. Bake the bread in the preheated oven for 30-35 minutes until the crust is golden brown and the loaf produces a hollow sound when tapped on the bottom.
Cool: Remove the bread from the oven and transfer it to a wire rack to cool for at least 15 minutes before slicing for the best texture and flavor.

Notes

Ensure the water is warm, not hot, to avoid killing the yeast.
For an extra crispy crust, place a pan of water in the oven while baking to create steam.
You can substitute fresh rosemary with 1 tablespoon dried rosemary if fresh is unavailable.
Allowing the bread to cool completely before slicing improves texture and prevents it from becoming gummy.
This bread is best enjoyed within two days or can be frozen for longer storage.

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