Rosemary Garlic Bread
User Reviews
4.8
Rosemary Garlic Bread
Description
This bread begins by proofing active dry yeast in warm water with sugar and salt until foamy, confirming yeast activation. Olive oil is added, then bread flour is mixed in and kneaded for around 10 minutes to develop gluten, followed by kneading in dried rosemary, black pepper, and oregano for herbaceous flavor. Roasted garlic is gently incorporated last to disperse its mellow fragrance throughout the dough.
The dough is placed in an oiled bowl to rise in a warm, draft-free spot for about an hour or longer depending on temperature until doubled. After punching down, the dough is shaped into a rounded loaf with a crisscross cut on top to allow for expansion and baked on a greased sheet. The bread is covered during baking for gentle crust development.
Roasted garlic lends a mellow, sweet garlic flavor contrasting with the sharpness of dried herbs, while the olive oil adds moistness and richness. The finished loaf has a tender crumb with herb and garlic aromas. It can be served warm or room temperature, brushed with extra olive oil and paired with balsamic vinegar for dipping, enhancing the flavor.
Fresh yeast activity and proper flour measuring are key to a good rise and texture. Roasted garlic can be prepared ahead and refrigerated for convenience.
Ingredients
- 1 ½ tsp active dry yeast
- 1 cup water 110-115F, warm
- 2 tsp white sugar
- 2 tsp salt fine
- 3 TB extra virgin olive oil
- 2 ½ bread flour
- 1 TB rosemary dried
- ¼ tsp black pepper freshly ground
- ½ tsp oregano dried
- 1 garlic head, roasted
- olive oil extra, for brushing on top and serving
- sea salt coarse; for sprinkling on top
- water clean, in spray bottle
Optional for Serving
- olive oil extra virgin
- balsamic vinegar good quality
Instructions
- In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams.
- Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.
- Add rosemary, black pepper, and oregano. Knead another 5 minutes.
- Gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.
- Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap.
- Place in a warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
- After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet.
- Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.
- After dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate loaf at all.
- Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking.
- Bump oven up to 425F and spray loaf with water again. Watch carefully - bake just until top is a nice golden brown, taking care not to over bake (it should be pretty quick).
- Let bread rest 5 minutes before cutting into it. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!
Notes
- Ensure yeast is fresh and active; discard if old to guarantee proper rising.
- Measure flour by scooping and leveling to avoid compacting, which can toughen bread.
- Roasted garlic can be prepared several days in advance and stored airtight in the refrigerator.
- Serve the bread warm or at room temperature with extra virgin olive oil and good quality balsamic vinegar for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 221kcal | 11% |
| Carbohydrates | 32.5g | 11% |
| Protein | 5.1g | 10% |
| Fat | 7.7g | 12% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 584mg | 24% |
| Fiber | 1.1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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