Description
This Rosemary Garlic Bread is a fragrant, savory loaf perfect for pairing with soups, salads, or enjoying on its own. Infused with fresh rosemary and roasted garlic, this bread offers a wonderful aroma and flavor with a crisp crust and soft, fluffy interior, making it an ideal homemade accompaniment for any meal.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (110°F/45°C)
- 2 tablespoons olive oil
Flavoring Ingredients
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil (for garlic infusion)
- Coarse sea salt, for sprinkling
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, whisk together the flour and salt. Add the frothy yeast mixture, 2 tablespoons olive oil, the minced garlic, and chopped rosemary. Mix until a dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8 to 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
- First Rise: Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
- Shape the Bread: Punch down the risen dough and transfer it to a floured surface. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet.
- Second Rise: Cover the shaped dough loosely with a towel and let it rise for another 30 to 45 minutes until puffed up.
- Preheat Oven: Preheat your oven to 425°F (220°C) about 20 minutes before baking.
- Prepare Garlic Rosemary Oil: In a small pan, gently warm the 2 tablespoons olive oil with some extra minced garlic and rosemary for 1-2 minutes to infuse the flavors.
- Add Finishing Touches: Using a sharp knife, make shallow slashes on the top of the dough. Brush the loaf generously with the garlic rosemary infused oil and sprinkle with coarse sea salt.
- Bake the Bread: Place the loaf in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and transfer to a wire rack. Let it cool for at least 20 minutes before slicing and serving to allow the crumb to set properly.
Notes
- For a stronger garlic flavor, roast garlic cloves and mash them into the dough instead of using raw minced garlic.
- Use fresh rosemary for best flavor; dried rosemary can be used but reduce quantity to 1 tablespoon.
- Allow the bread to cool completely to prevent a gummy texture when sliced.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
