Homemade Garlic Rosemary Bread Recipe
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.
- 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
