Homemade Garlic Rosemary Bread Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant, flavorful loaf perfect for any meal. Crisp on the outside with a soft, tender crumb inside, this bread combines the aromatic punch of garlic and rosemary for an irresistible treat.

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 the dough is 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 a deeper garlic flavor, roast the garlic before adding it to the dough.
• Swap fresh rosemary for dried rosemary, reducing the amount to 1 tablespoon.
• Add a sprinkle of sea salt on top before baking for extra crunch and flavor.
• Use bread flour instead of all-purpose flour for a chewier texture.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices directly from the freezer when ready to eat.

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 use instant yeast. Since it doesn’t require activation, simply mix it directly with the flour and reduce the warm water slightly if needed.

How do I know when the bread is fully baked?

The loaf is done when the crust is golden brown and it sounds hollow when you tap the bottom. An internal temperature of about 200°F (93°C) also indicates it’s fully baked.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.5 from 115 reviews

• Author: Matteo
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x

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Description

This Homemade Garlic Rosemary Bread is a fragrant, soft, and crusty loaf perfect for any meal. Infused with fresh rosemary and minced garlic, this bread combines aromatic flavors with a golden, crunchy crust. Ideal for sandwiches, dipping, or enjoying fresh out of the oven, this recipe provides step-by-step instructions to bake the perfect homemade loaf.

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Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients and Flavorings

• 1½ cups (360ml) warm water
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

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Instructions

1. Activate the yeast: Combine the warm water and yeast in a small bowl. Let it sit for about 5 minutes until it becomes foamy, indicating that the yeast is active and ready to use.
2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir the ingredients until a rough, shaggy dough starts to form.
3. Knead the dough: Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth, elastic, and no longer sticky.
4. First rise: Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Leave it in a warm spot to rise for about 1 hour, or until it doubles in size.
5. Shape the dough: After the dough has risen, punch it down to release the gas. Shape it into a round loaf and place it on a baking sheet or a preheated pizza stone.
6. Second rise: Cover the loaf again with a towel and allow it to rise for an additional 30 minutes. During this time, preheat your oven to 450°F (230°C).
7. Score and bake: Using a sharp knife, score the top of the loaf with shallow slashes to allow it to expand during baking. Bake the bread in the oven for 30-35 minutes until the crust turns 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 ensure the crumb sets properly.

Notes

• Use warm water (about 110°F/43°C) to properly activate the yeast without killing it.
• Knead the dough adequately to develop gluten, ensuring the bread has a good texture.
• For extra flavor, you can brush the top of the loaf with olive oil before baking.
• Use a serrated knife to slice the bread without crushing the crumb.
• If you prefer a softer crust, cover the bread with aluminum foil during the last 10 minutes of baking.

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

Keywords: garlic bread, rosemary bread, homemade bread, artisan bread, crusty bread, garlic rosemary loaf, baking bread