Garlic Rosemary Bread Recipe

This delicious garlic rosemary bread recipe will have your tastebuds singing! It’s so quick to put together, combined with the perfect combination of savory herbs will make it a family favorite!

While I’m a big fan of sourdough, and love having sourdough sandwich bread on hand, that doesn’t mean yeast doesn’t still have its place, and I love that you can make this bread without a stand mixer, or kneading.

My kids really love this bread, and pairs really well with oxtail soup. I think they really love its chewy crust, and airy, open crumb. It’s especially delicious hot out of the oven, with lots of butter. The aroma of garlic and rosemary steaming from the hot loaf is to die for!

Ingredients for rosemary bread

Honestly, this bread couldn’t be more simple!

• Flour. There are a lot of flours you can choose from for making bread – whole wheat, bread flour, high gluten flour, etc. – but I just use unbleached all purpose flour.
• Salt. Adds strength to the dough, helps develop the crust, and of course, adds essential flavor.
• Yeast. Of course, this is essential for rising.
• Water. No explanation needed.
• Garlic. For best flavor, mince your own cloves of garlic. But, if you’re in a hurry, feel free to use jarred minced garlic.
• Rosemary. This is the flavor we are going for the most! I like to use fresh rosemary leaves, but dried will also do just fine. Especially since the dough will be rising overnight, helping the rosemary flavor permeate your loaf.

What is Artisan Bread?

Artisan simply means handcrafted, and fresh. But when speaking of artisan bread, we’re usually talking about a flavorful, boule-style loaf, characterized by a lack of preservatives, and usually looks a bit rustic. In other words, it’s not the uniform, rather boring loaf you see on grocery store shelves.

The imperfections give it character. They’re beautiful.

How to make Garlic Rosemary Bread

1. In a large bowl, combine flour, salt, and yeast and mix to combine
2. Add rosemary and garlic and mix in to distribute evenly
   
   
3. Stir in water until dough is combined. It will be somewhat sticky and loose
4. Cover bowl and let dough rise overnight
   
   
5. Sprinkle flour onto a 12×12 inch square of parchment paper
6. Stir down dough
7. Place a 4 quart dutch oven into oven and preheat to 400º
8. When oven is preheated, remove Dutch oven from oven and sprinkle generously with flour
9. Push put bread into it, and work into a domed round.
10. Cover with lid, and bake for 25-30 minutes, until golden brown
    
    
11. Remove from oven, and let cool about five minutes, then loosen edges from pan, and turn onto a cooling grid to finish cooling, or slice and serve hot. 

Can this bread rosemary bread recipe be made more quickly?

Yes. You can increase the yeast from 1/2 teaspoon, to 1 1/2 teaspoons to make a quicker loaf.

That method would look like this:

1. In a large bowl, combine flour, salt, and yeast and mix to combine
2. Add rosemary and mix in to distribute evenly
3. Stir in water and garlic until dough is combined. It will be somewhat sticky and loose
4. Cover bowl and let dough rise for 1-2 hours until almost doubled in size
5. Sprinkle flour onto a 12×12 inch square of parchment paper
6. Punch down dough, and turn onto floured parchment. 
7. Sprinkle top of dough with flour, and work the dough around into a smooth ball 
8. Let dough rise again for 20-30 minutes
9. Place a 4 quart dutch oven into oven and preheat to 400º
10. When bread is risen, remove Dutch oven from oven and gently put bread (on parchment paper) into it. Trim parchment overhang if needed, cover with lid, and bake for 25-30 minutes, until golden brown
11. Remove from oven, and let cool about five minutes, then loosen edges from pan, and turn onto a cooling grid to finish cooling, or slice and serve hot.  

The big benefit of the overnight loaf is essentially marinating the herbs overnight to permeate the loaf with flavor. What is gained in quickness of this second method, I’m afraid, is somewhat lost in the flavor.

Can I double this recipe?

Of course! Split the dough in half between steps six, and seven, and bake in two dutch ovens. This is a great way to feed a crowd, or make a loaf for later.

Additions and Alterations

I hear you, this garlic rosemary bread recipe is great, but what if you want to make some changes? 

Firstly, note that any changes to the basic recipe will change the texture. For instance, adding olive oil will taste delicious, but will change the viscosity of the loaf. 

Add ins however, are a different story. You can add lots of flavor without changing the loaf itself. 

Cracked black pepper, parmesan cheese, or another cheese, Different herbs such as thyme or oregano, or slivered almonds are all excellent additions, and I’m sure there are many more.

Before deciding to add a new ingredients, just ask yourself: is this going to change the texture of the dough? If it’s a liquid, oil, or flour, it will, and you should definitely be careful about adding it. 

Other Recipes you’ll love

• Sourdough Banana Bread
• Apple cinnamon Bread
• Flaky Sourdough Biscuits
• Sourdough Hamburger Buns
• Sourdough Tortillas

 

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