Homemade Garlic Rosemary Bread Recipe

Introduction

This homemade garlic rosemary bread is a fragrant and flavorful loaf perfect for any occasion. With a crispy crust and soft, aromatic interior, it’s a comforting bread that pairs wonderfully with soups, salads, or enjoyed on its own.

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, garlic, and 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. Meanwhile, preheat the 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 a stronger garlic flavor, roast the garlic before adding it to the dough.
• Substitute fresh rosemary with 1 tablespoon dried rosemary if fresh is unavailable.
• Try adding a sprinkle of coarse sea salt on top before baking for extra crunch and flavor.
• Use a baking stone for a crispier crust if you have one.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. To keep it longer, slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2¼ teaspoons and mix it directly with the flour, reducing the water slightly. You can skip the activation step.

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. An internal temperature of 190°F (88°C) also indicates it’s fully baked.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.5 from 55 reviews

• Author: Naomi
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This homemade garlic rosemary bread recipe yields a fragrant and flavorful artisan-style loaf, combining the aromatic scents of fresh rosemary and garlic. Perfectly crusty on the outside with a soft, chewy interior, this bread is great for sandwiches, as a side for meals, or simply enjoyed with butter. Made from scratch using simple pantry staples, it involves kneading and rising the dough before baking to golden perfection.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Activate the yeast: Combine warm water and yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
2. Mix the dough: In a large bowl, mix the all-purpose flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything together until a shaggy dough forms.
3. Knead the dough: Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, which helps develop the gluten for a perfect texture.
4. First rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until it has doubled in size, allowing the dough to ferment and develop flavor.
5. Shape the dough: Gently punch down the risen dough to release air bubbles, then shape it into a round loaf. Place the loaf onto a baking sheet or pizza stone prepared for baking.
6. Second rise: Cover the shaped loaf with a towel and let it rise again for 30 minutes. During this time, preheat the oven to 450°F (230°C) to ensure it is hot and ready for baking.
7. Score and bake: Using a sharp knife, score the top of the loaf with slashes to allow steam to escape while baking. Bake the bread in the preheated oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing so that the crumb sets properly and the bread is easier to cut.

Notes

• You can substitute fresh rosemary with dried rosemary if fresh is unavailable, using about 1 tablespoon dried.
• For a crispier crust, place a pan of water in the oven during baking to create steam.
• Use a pizza stone if available to enhance the crust texture and even baking.
• Store leftover bread in an airtight container at room temperature for up to 2 days or freeze it to maintain freshness longer.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

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