Introduction

This easy roasted garlic rosemary artisan bread is a flavorful homemade loaf perfect for any occasion. With fragrant roasted garlic and fresh rosemary, it delivers a rustic taste that pairs well with soups, salads, or just butter on its own.

Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf Recipe - Recipe Image

Ingredients

1 whole head garlic
1 tablespoon extra-virgin olive oil (divided)
Coarse sea salt & freshly ground black pepper
1½ cups water (room temperature, ~70°F / 21°C)
1 teaspoon active dry yeast
3 cups bread or all-purpose flour (plus more for dusting)
½ teaspoon dried oregano
1 teaspoon kosher or fine sea salt
2 teaspoons finely chopped fresh rosemary (plus more for topping)
1 head roasted garlic cloves (smashed)

Instructions

Step 1: Preheat the oven to 400°F (204°C). Cut the garlic head in half, drizzle the exposed cloves with half the olive oil, sprinkle with coarse sea salt and freshly ground black pepper, then wrap tightly in foil. Roast for 40 minutes, allow to cool, and remove the cloves from their skins.
Step 2: In a small bowl, dissolve the active dry yeast in room temperature water and let it sit for 10–15 minutes until frothy. In a large bowl, combine the flour, kosher salt, dried oregano, and 2 teaspoons finely chopped rosemary.
Step 3: Add the yeast mixture, smashed roasted garlic, and the remaining olive oil to the dry ingredients. Mix with a spatula until the dough is sticky and well combined.
Step 4: Cover the bowl with a clean towel and let the dough rise at room temperature for 8–10 hours, or until it has doubled in size.
Step 5: Turn the dough onto a floured surface and gently shape it into a ball. Place it seam-side up into a floured bowl or basket, cover, and refrigerate for 1–24 hours. For more flavor, you can refrigerate up to 48 hours.
Step 6: Preheat the oven to 450°F (232°C) with a Dutch oven inside. Remove the dough from the fridge, invert it onto a piece of parchment paper seam-side down, and score the top with a sharp blade.
Step 7: Carefully place the dough with the parchment paper into the preheated Dutch oven. Cover and bake for 30 minutes. Then remove the cover and bake for another 15–20 minutes until the bread is golden brown and crusty.
Step 8: Remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 1 hour before slicing.

Tips & Variations

For a deeper garlic flavor, add an extra head of roasted garlic or brush the dough with garlic-infused olive oil before baking.
Substitute fresh rosemary with other herbs like thyme or sage to vary the flavor.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone or sheet and mist the oven with water to create steam for a crusty finish.
Allowing a longer cold ferment in the refrigerator enhances flavor and texture, so don’t rush this step if possible.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 3 days. Avoid airtight containers as they can soften the crust. For longer storage, slice and freeze the bread in a sealed plastic bag, then toast or warm slices directly from the freezer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well for this recipe, though bread flour will give a slightly chewier texture due to its higher protein content.

Do I need a Dutch oven to bake this bread?

While a Dutch oven helps create steam for a crisp crust, you can bake the bread on a preheated baking stone or sheet and add a pan of hot water inside the oven to generate steam. This will still produce a good crust.

Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf Recipe

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★★★★★

4.6 from 139 reviews

This Easy Roasted Garlic Rosemary Artisan Bread recipe yields a flavorful, crusty homemade loaf infused with roasted garlic and fresh rosemary. It combines simple ingredients and a slow fermentation process for a rustic bread with a tender crumb and aromatic herb notes, perfect for sandwiches or as a side with meals.

Author: Isabella
Prep Time: 20 minutes (plus 8-10 hours for first rise and up to 24 hours cold ferment)
Cook Time: 50 minutes
Total Time: Approximately 12 hours (including resting and fermentation time)
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the Bread Dough:

1 whole head garlic
1 tablespoon extra-virgin olive oil (divided)
Coarse sea salt & freshly ground black pepper, to taste
1½ cups water (room temperature, ~70°F / 21°C)
1 teaspoon active dry yeast
3 cups bread or all-purpose flour (plus more for dusting)
½ teaspoon dried oregano
1 teaspoon kosher or fine sea salt
2 teaspoons finely chopped fresh rosemary (plus more for topping)
1 head roasted garlic cloves (smashed)

Instructions

Roast the Garlic: Preheat your oven to 400°F (204°C). Cut the garlic head in half horizontally, drizzle the exposed cloves with some of the olive oil, and sprinkle with coarse sea salt and freshly ground black pepper. Wrap the garlic tightly in aluminum foil and roast it in the oven for 40 minutes. Once roasted, allow it to cool before squeezing the softened cloves out of their skins.
Mix the Dough: In a small bowl, dissolve the active dry yeast in room-temperature water and let it sit for 10 to 15 minutes until foamy. In a large mixing bowl, combine the flour, kosher salt, dried oregano, and chopped fresh rosemary. Add the yeast mixture, the roasted garlic cloves, and the remaining olive oil. Stir together with a spatula until the dough is sticky and combined.
First Rise: Cover the bowl with a clean kitchen towel and leave the dough to rise at room temperature for 8 to 10 hours, or until it has doubled in size. This slow fermentation develops flavor and texture.
Shape and Cold Ferment: Turn the dough out onto a floured surface and gently shape it into a round ball, being careful not to deflate the dough too much. Place the dough seam-side up into a floured bowl or proofing basket. Cover and refrigerate for 1 to 24 hours, and up to 48 hours for deeper flavor complexity.
Preheat Oven & Score the Dough: About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat. Remove the dough from the fridge and carefully invert it onto a piece of parchment paper so the seam side is now down. Using a sharp blade or bread lame, score the top of the dough with decorative slashes to allow for expansion during baking.
Bake: Transfer the dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 15 to 20 minutes until the bread is golden brown and crusty.
Cool & Slice: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing to allow the crumb to set properly.

Notes

Allowing the dough to ferment slowly overnight enhances flavor and texture.
Using a Dutch oven traps steam to create a crispy crust without adding steam manually.
Scoring the dough allows controlled expansion and a decorative finish.
Be sure to let the bread cool completely before slicing to prevent a gummy texture.
This bread freezes well; slice and freeze leftovers for up to 1 month.

Keywords: artisan bread, roasted garlic bread, rosemary bread, homemade bread, easy bread recipe, French bread, crusty bread, slow fermented bread