Description

This Easy Roasted Garlic Rosemary Artisan Bread is a homemade rustic loaf bursting with the rich flavors of roasted garlic and fresh rosemary. Perfectly crusty on the outside and soft inside, this bread requires minimal ingredients and slow fermentation for a deep, savory taste that pairs wonderfully with any meal.

Ingredients

Scale

For the Bread Dough:

1 whole head garlic
1 tablespoon extra-virgin olive oil (divided)
Coarse sea salt & freshly ground black pepper, to taste
1½ cups water (room temperature, ~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 more for topping)
Roasted garlic cloves from 1 head (smashed)

Instructions

Roast the Garlic: Preheat your oven to 400°F (204°C). Slice the garlic head in half horizontally, drizzle the exposed cloves with half the olive oil, then sprinkle with coarse sea salt and freshly ground black pepper. Wrap the garlic tightly in aluminum foil and roast in the oven for 40 minutes until soft and fragrant. Allow to cool, then carefully remove the garlic cloves from their skins and smash them lightly.
Mix the Dough: In a small bowl, dissolve the active dry yeast in the room temperature water and let it sit for about 10–15 minutes until it becomes frothy. In a large mixing bowl, combine the flour, kosher salt, dried oregano, and finely chopped fresh rosemary. Add the yeast mixture, roasted garlic cloves, and the remaining olive oil to the dry ingredients. Stir with a spatula until a sticky dough forms.
First Rise: Cover the bowl containing your dough with a clean kitchen towel and leave it to rise at room temperature for 8 to 10 hours, or until the dough roughly doubles in size. This slow fermentation develops the flavor and texture of the bread.
Shape and Cold Ferment: Gently turn the risen dough out onto a floured surface. Shape it carefully into a tight ball without deflating it too much. Place the dough seam-side up into a floured bowl or bread basket. Cover it again and refrigerate for 1 to 24 hours, up to 48 hours if you want a more complex flavor.
Preheat Oven & Score: About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven with its lid inside to heat as well. Remove your dough from the refrigerator and invert it gently onto a piece of parchment paper so the seam side is down. Using a sharp blade, score the top of the dough to allow for expansion during baking.
Bake: Carefully lift the parchment paper with the dough and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake uncovered for an additional 15–20 minutes, or until the bread develops a deep golden-brown crust.
Cool & Slice: Remove the bread from the Dutch oven and place it on a wire rack. Let it cool completely for at least 1 hour before slicing to ensure the crumb sets properly and maximum flavor is enjoyed.

Notes

Using a Dutch oven helps mimic a professional steam oven, creating a crispy crust.
Slow fermentation improves flavor and texture significantly—do not rush this step.
You can substitute dried rosemary with thyme or a mixed herb blend if preferred.
Make sure to score the dough to prevent it from cracking during baking.
Store leftover bread in a paper bag at room temperature for up to 3 days. Freeze for longer storage.

Prep Time: 15 minutes (plus 8-10 hours for first rise and 1-24 hours for cold fermentation)
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American, Artisan

Keywords: artisan bread, roasted garlic bread, homemade bread, rosemary bread, easy bread recipe, Dutch oven bread, slow rise bread