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Easy Roasted Garlic Rosemary Artisan Bread

Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf
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Indulge in the delightful aroma and flavor of Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf. This no-knead recipe is perfect for busy weeknights or special gatherings, providing an impressive homemade loaf that tastes as good as it looks. With a crispy crust and chewy interior, this artisan bread is infused with the rich flavors of roasted garlic and fresh rosemary, making it an irresistible treat to accompany soups, salads, or your favorite spreads. Plus, its simple preparation process means you can enjoy freshly baked bread without spending hours in the kitchen. Once you taste this delightful creation, you’ll never want store-bought bread again!

Ingredients

Scale
  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil (divided)
  • 1½ cups water (room temperature)
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour
  • ½ teaspoon dried oregano
  • 2 teaspoons finely chopped fresh rosemary (plus more for topping)
  • Coarse sea salt & freshly ground black pepper

Instructions

  1. Roast the garlic: Preheat your oven to 400°F (204°C). Cut the garlic head in half, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil, and roast for 40 minutes. Let cool before removing cloves.
  2. Mix the dough: Dissolve yeast in room-temperature water and let sit for 10-15 minutes until bubbly. In a large bowl, combine flour, salt, oregano, and rosemary. Add yeast mixture and roasted garlic; mix until sticky.
  3. First rise: Cover the bowl with a towel and let rise at room temperature for 8-10 hours until doubled in size.
  4. Shape and cold ferment: Turn dough onto a floured surface, shape into a ball, place seam-side up in a floured bowl or basket, cover, and refrigerate for 1-24 hours.
  5. Preheat oven & score: Preheat oven to 450°F (232°C) with a Dutch oven inside. Invert dough onto parchment paper and score the top.
  6. Bake: Place dough into the preheated Dutch oven with parchment. Cover and bake for 30 minutes; uncover and bake another 15-20 minutes until golden brown.
  7. Cool & slice: Remove bread from the Dutch oven and cool on a wire rack for at least an hour before slicing.

Nutrition

Find it online: https://cookingwithviolet.com/easy-roasted-garlic-rosemary-artisan-bread-the-best-homemade-loaf/