Homemade Garlic Rosemary Bread Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant, crusty loaf perfect for any occasion. With fresh herbs and garlic infused throughout, it’s an easy way to elevate your bread baking and fill your kitchen with inviting aromas.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let it rise for another 30 minutes. Meanwhile, preheat the oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Allow the bread to cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For extra flavor, brush the loaf with olive oil before baking to enhance crust crispness.
• Try mixing in different herbs like thyme or oregano if you want to vary the aroma.
• Use bread flour instead of all-purpose flour for a chewier texture.
• If you don’t have fresh garlic, substitute with 1 tsp garlic powder, adjusting to taste.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. To keep it longer, freeze the loaf in a plastic bag for up to 3 months. Reheat by warming in a 350°F (175°C) oven for 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require activation, mix it directly with the dry ingredients and adjust the amount to about 2¼ tsp for best results.

How do I know when the bread is fully baked?

The bread is ready when the crust turns golden brown and sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should read around 190°F (88°C).

Homemade Garlic Rosemary Bread Recipe

---

★★★★★

4.5 from 115 reviews

• Author: Ella
• Total Time: 2 hours 30 minutes
• Yield: 1 round loaf (about 8–10 servings) 1x

Pin Recipe

Print Recipe

Description

This Homemade Garlic Rosemary Bread is a fragrant, crusty artisan loaf featuring fresh garlic and rosemary, perfect for complementing any meal or enjoying on its own. The bread boasts a crispy golden crust with a soft, airy interior infused with aromatic herbs and the warm, savory flavor of garlic. Made with simple ingredients and classic techniques, it’s an approachable recipe that yields bakery-quality bread right from your oven.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3½ cups (420g) all-purpose flour
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt

Wet Ingredients

• 1½ cups (360ml) warm water
• 2 tbsp (30ml) olive oil

Flavorings

• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

---

Instructions

1. Activate the yeast: In a small bowl, combine warm water and active dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms with no dry flour.
3. Knead the dough: Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Knead until the dough becomes smooth, elastic, and slightly tacky but not sticky.
4. First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the dough: Once risen, gently punch down the dough to release trapped air. Shape it into a round loaf and place it on a baking sheet or a preheated pizza stone.
6. Second rise: Cover the shaped loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
7. Score and bake: Use a sharp knife to make shallow cuts on the top of the loaf to allow steam to escape and improve crust formation. Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes before slicing to allow the crumb to set properly.

Notes

• Use warm water that is about 100-110°F (38-43°C) to properly activate the yeast without killing it.
• For extra flavor, you can brush the crust with olive oil or melted butter immediately after baking.
• Allowing the bread to cool completely before slicing helps maintain the structure and prevents it from becoming gummy.
• Storing the bread in a paper bag or bread box helps keep the crust crispy longer.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: garlic rosemary bread, homemade bread, artisan bread, garlic bread recipe, rosemary bread, easy bread recipe