Rosemary Garlic Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6 people
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Calories
80 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
American
Rosemary Garlic Bread
Description
Rosemary Garlic Bread combines the herbal aroma of rosemary with the pungent savory notes of garlic in a yeasted bread dough. The dough is prepared by activating yeast with warm water and sugar, then mixing with bread flour, vital wheat gluten, dough enhancer, salt, rosemary, and minced garlic. After kneading, the dough is allowed to rise until doubled, using a warm oven to speed the process if desired.
The bread is baked in an oiled skillet or cast iron pan at high heat, first at 450°F to develop a crisp and golden crust, then brushed with olive oil and baked again at 400°F to ensure a crunchy outer layer and soft inside. Bag sprays of water before baking help create a crust with good texture. Fresh rosemary and salt sprinkled on top enhance the bread's flavor and appearance.
This bread works well as a savory accompaniment to meals, suitable for dipping in olive oil or serving alongside soups and salads. The combination of garlic and rosemary offers distinctive herbal and savory notes that define its character.
The recipe allows for the use of fresh or dried rosemary, with fresh preferred for topping. Letting the dough rise in a warm environment accelerates proofing time. Baking on a skillet produces a rustic loaf with a crunchy crust and soft crumb.
Ingredients
Yeast Mixture:
- 1 & ¼ cup water (Warm)
- 2 teaspoons sugar
- 2 teaspoons dry active yeast
- 2 tablespoons extra virgin olive oil
Dry Mixture:
- 3 cup & 1 tablespoon bread flour
- 1 teaspoon salt regular
- ½ teaspoon kosher salt
- 1 teaspoon vital wheat gluten
- 1 teaspoon dough enhancer
- 1 tablespoon rosemary (Fresh or dry)
- 4 cloves garlic (Minced)
For Brushing:
- ½ tablespoon vegetable oil (For grease the skillet)
- ½ tablespoon extra virgin olive oil (For brushing the bread)
Extra for Topping:
- ¼ teaspoon kosher salt (Or sea salt)
- ½ tablespoon rosemary (Fresh)
Instructions
- Peel off 4 cloves of garlic. Then, minced it.
- Pour 1 & ¼ cup of warm water into the Bosch mixer.
- Add 2 teaspoons of sugar, 2 teaspoons of dry active yeast and 2 tablespoons of extra virgin olive oil into a mixer.
- Turn on the Bosch mixer the lowest setting #1, mix it a little bit. Then, let it sit for 5 minutes.
- Meanwhile, put 3 cups & 1 tablespoon of bread flour into the bowl. Then, add 1 teaspoon of regular salt, ½ teaspoon of kosher salt, 1 teaspoon of vital wheat gluten and 1 teaspoon of dough enhancer. Mix it well.
- After that, add 1 tablespoon of dried rosemary (or fresh rosemary), the minced garlic from step 1. Then, mix it well. them up a little bit. Next, turn on the mixer to a lower setting and slowly add the flour mixture into a mixer (yeast mixture) until the dough is formed.
- Turn on the mixer to a lower setting #1. Slowly add the flour mixture from step 6 into the mixer (yeast mixture step 4) until the dough is formed. Cover the lid and increase the speed to #3 medium high and let it run for 5 minutes.
- The following step, pour ½ tablespoon of vegetable oil into the skillet and use a brush to grease the cast iron skillet.
- Place the dough from step 7 into the greased skillet.
- Cover the dough with a wet cloth. Let the dough rise for 45 minutes to an hour at room temperature. (My trick to speed up the time for dough rising is to preheat the oven at 200F and turn off. Then, put the dough in the oven covered with a wet cloth and let it rise for 20-30 minutes.)
- The dough rises double in size. Preheat the oven at 450 F.
- Sprinkle ½ tablespoon of fresh rosemary and ¼ teaspoon of kosher salt (or sea salt) on the dough. Spray some water (squeeze the spray bottle for 10 times) before putting the bread into the oven.
- Bake it at 450F for 10 minutes. Then, take it out and brush ½ tablespoon of extra virgin olive oil on the bread.
- Lastly, drop the temperature at 400 F and continue to bake for another 10-13 minutes or until it's golden brown.
Notes
- Let the mixer knead the dough for about 5 minutes to develop gluten properly.
- Grease the skillet well before placing the dough to prevent sticking.
- Speed up dough rising by placing it in a turned-off oven preheated to 200°F, covered with a damp cloth, for 20-30 minutes.
- Bake first at 450°F for 10 minutes, brush with olive oil, then continue baking at 400°F for 10-13 minutes to achieve a crunchy crust and soft interior.
- Spraying water inside the oven before baking helps to create a desirable crust texture.
- Use fresh rosemary for topping the bread and dried rosemary in the dough for best aroma and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 684mg | 29% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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