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

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

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.
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.
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.
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.
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.
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).
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.
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