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Freshly baked Rosemary Garlic Bread served warm

Rosemary Garlic Bread

This Rosemary Garlic Bread is simple yet impressive, filled with robust flavors from fresh herbs and roasted garlic, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 1/2 teaspoons active dry yeast Essential for helping the bread rise; make sure it’s fresh for maximum effect.
  • 1 cup warm water (110-115°F) Perfect temperature to activate the yeast without killing it.
  • 2 teaspoons white sugar Feeds the yeast during fermentation and balances flavors.
  • 2 teaspoons fine salt Enhances taste while controlling yeast activity.
  • 3 tablespoons extra virgin olive oil Adds richness and moisture; use a good quality for best results.
  • 2 1/2 cups bread flour Provides structure for a chewy texture; can substitute with all-purpose flour if necessary.
Flavor Enhancers
  • 1 tablespoon dried rosemary Essential herbal flavor; fresh rosemary can be used if you have it.
  • 1/4 teaspoon freshly ground black pepper Adds a touch of heat; adjust to taste.
  • 1/2 teaspoon dried oregano Complementary flavor to rosemary; it can be omitted if needed.
Special Ingredients
  • 1 head roasted garlic Richly flavored and sweet; can substitute with fresh garlic for a sharper taste.
  • Extra tablespoons olive oil for brushing and serving Enhances flavor and presentation.
  • Coarse pinch sea salt for sprinkling Final touch that elevates the loaf.
  • 1 spray bottle clean water Creates steam in the oven for a crustier bread.
For Dipping
  • 1 tablespoons balsamic vinegar (good quality) Delicious dip with olive oil.

Method
 

Preparation
  1. In a large bowl, sprinkle the yeast into warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams.
  2. Add in the olive oil, then mix in the flour. Knead by hand or use a stand mixer for about 10 minutes.
  3. Incorporate rosemary, black pepper, and oregano, kneading for another 5 minutes.
  4. Gently knead in roasted garlic by hand for about 1 minute until well incorporated.
Rising
  1. Place the dough ball in a well-oiled bowl, turning it to coat it in oil. Cover with cling wrap and place it in a warm, draft-free area to rise until doubled in size, about 1 hour.
  2. Once doubled, punch it down and shape it into a rounded loaf. Make a criss-cross design on top using a sharp knife.
  3. Place the rounded loaf on a greased baking sheet, then cover with an inverted large mixing bowl. Let rise until doubled again, approximately 1 hour.
Baking
  1. Gently brush the loaf with olive oil, sprinkle with coarse sea salt and extra rosemary.
  2. Bake at 375°F for 25-30 minutes, spraying the loaf with water once during baking.
  3. Increase the oven temperature to 425°F and spray the loaf with water again. Bake until it achieves a nice golden brown, keeping an eye to avoid overbaking.
  4. Allow the bread to rest for 5 minutes before slicing. Serve warm with your favorite blend of olive oil, freshly ground black pepper, and balsamic vinegar!

Notes

Overworking the dough can lead to tough bread. Ensure the water isn’t too hot or too cold to activate yeast properly. Store the dough in a warm place. Use a pizza stone for better crust texture.