Rosemary & Roasted Garlic Artisan Bread

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Few things are more satisfying than the aroma of freshly baked bread filling your kitchen. This Rosemary & Roasted Garlic Artisan Bread is everything a great loaf should be—crusty on the outside, chewy on the inside, and packed with deep, herby flavors. The addition of roasted garlic brings a mellow, slightly sweet richness that perfectly complements the fragrant rosemary.

What makes this recipe even more special is that it is no-knead, making it accessible to both beginners and experienced bakers. With an extended rise and a cold-proofing step, this bread develops a wonderful depth of flavor and a perfectly airy structure. Whether you enjoy it as a side for soups, toasted with butter, or as a base for sandwiches, this artisan bread is sure to become a staple in your baking routine.

Let’s dive into how to make this incredible rosemary & roasted garlic artisan bread step by step.

Why You’ll Love This Rosemary & Roasted Garlic Artisan Bread

• No kneading required! The long fermentation process develops structure naturally.
• Incredibly flavorful with fresh rosemary and caramelized roasted garlic.
• Crispy crust and chewy interior, just like a bakery-style artisan loaf.
• Versatile—serve with soups, salads, or as a sandwich base.
• Easy make-ahead dough that can be refrigerated for up to 48 hours before baking.

Ingredients You’ll Need

For the Roasted Garlic:

• 1 head garlic
• Extra-virgin olive oil
• Coarse sea salt and freshly ground black pepper

For the Bread Dough:

• 1½ cups water (room temperature, about 70°F/21°C)
• 1 teaspoon active dry yeast
• 3 cups bread or all-purpose flour, plus more for dusting
• ½ teaspoon dried oregano
• 1 teaspoon kosher or fine sea salt
• 2 teaspoons finely chopped fresh rosemary, plus extra for topping
• 1 whole head roasted garlic, smashed
• 1 tablespoon extra-virgin olive oil

Step-by-Step Instructions

Step 1: Roast the Garlic

1. Preheat oven to 400ºF (204ºC).
2. Slice the garlic head in half horizontally.
3. Drizzle the exposed cloves with olive oil and season with salt and pepper.
4. Wrap the garlic in foil and place it on a baking sheet.
5. Roast for 40 minutes, until soft and golden.
6. Let cool, then squeeze the cloves out of their skins and set aside.

Step 2: Prepare the Dough

7. In a bowl, sprinkle the yeast over room-temperature water and let it sit for 10-15 minutes, until frothy.
8. In a large mixing bowl, stir together the flour, oregano, salt, and rosemary.
9. Add the yeast mixture, roasted garlic, and olive oil.
10. Using a rubber spatula, mix until just combined. The dough will be sticky and slightly rough.

Step 3: First Rise (Bulk Fermentation)

11. Cover the bowl with a clean kitchen towel or plastic wrap.
12. Let the dough rise at room temperature (70°F-75°F/20°C-23°C) for 8-10 hours, or until doubled in size.
13. If your kitchen is cooler, the rise may take a bit longer.

Step 4: Shaping the Dough

14. Lightly flour a work surface and gently turn the dough out onto it.
15. With floured hands, fold the dough over itself several times to create a round loaf.
16. Place it seam-side up in a flour-dusted proofing basket or bowl.
17. Dust with additional flour, cover, and refrigerate for at least 1 hour (or up to 48 hours).

Step 5: Preheat the Oven and Bake

18. Preheat oven to 450°F (232°C) with a Dutch oven inside.
19. Remove the dough from the fridge and place it on parchment paper.
20. Score the top with a sharp knife or bread lame.
21. Transfer the parchment and dough into the preheated Dutch oven.
22. Cover and bake for 30 minutes.
23. Remove the lid and bake uncovered for 15-20 minutes, until the crust is deep golden brown.

Step 6: Cooling and Serving

24. Remove the bread from the Dutch oven using the parchment paper.
25. Let cool on a wire rack for at least 1 hour before slicing.
26. Enjoy warm or at room temperature!

Expert Tips for the Best Artisan Bread

• Use fresh rosemary for the most aromatic flavor.
• Cold proofing enhances flavor—if possible, refrigerate for at least 12 hours.
• For an extra crispy crust, spritz the loaf with water before baking.
• Score the bread properly to allow steam to escape and help the bread expand in the oven.
• Don’t slice too soon! Letting the bread cool ensures the inside sets properly.

Serving Suggestions

This Rosemary & Roasted Garlic Artisan Bread pairs beautifully with:

• Olive oil & balsamic vinegar for dipping.
• Butter and sea salt for a simple yet indulgent snack.
• Hearty soups like tomato soup or minestrone.
• Cheese and charcuterie boards.

Storage & Reheating Instructions

How to Store:

• Keep at room temperature for 2-3 days wrapped in a clean towel.
• Refrigerate for up to a week in an airtight bag.
• Slice and freeze for up to 3 months.

How to Reheat:

• Toast slices in a toaster or oven at 350°F for 5 minutes.
• Warm a whole loaf in the oven at 300°F for 10-15 minutes.

Frequently Asked Questions (FAQs)

1. Can I use instant yeast instead of active dry yeast?

Yes! Use the same amount and mix it directly with the flour.

2. Can I use whole wheat flour?

You can substitute up to 1 cup of the all-purpose flour for whole wheat flour, but the texture will be denser.

3. What if I don’t have a Dutch oven?

Use a baking sheet with a pan of hot water on the oven’s bottom rack to create steam.

4. How do I know when the bread is fully baked?

Tap the bottom—if it sounds hollow, it’s done!

5. Can I add cheese to this recipe?

Absolutely! Try adding grated Parmesan or Asiago to the dough.

Final Thoughts

This Rosemary & Roasted Garlic Artisan Bread is a must-try for bread lovers. The combination of savory herbs, caramelized garlic, and a crisp crust makes this loaf truly special. Whether you’re a beginner baker or an experienced pro, this recipe is easy to follow and yields bakery-quality results.

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