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Rosemary & Roasted Garlic Artisan Bread

Savory Rosemary & Roasted Garlic Artisan Bread to Savor

This no-knead Rosemary & Roasted Garlic Artisan Bread transforms meals into extraordinary experiences with its chewy texture and crusty exterior.
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Prep Time 5 minutes
Cook Time 45 minutes
Rising Time 13 hours
Total Time 13 hours 50 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 head Roasted Garlic Adds savory depth; substitute with raw garlic for a sharper flavor.
  • 1.5 cups Water Use room temperature water for optimal yeast activity.
  • 1 teaspoon Active Dry Yeast Ensure it's fresh for best results.
  • 3 cups Bread or All-Purpose Flour Use bread flour for a chewier texture.
  • 0.5 teaspoon Dried Oregano Substitute with fresh oregano if available.
  • 1 teaspoon Kosher or Fine Sea Salt Enhances flavor and controls yeast fermentation.
  • 2 teaspoons Finely Chopped Rosemary Use fresh rosemary for the strongest flavor.
  • 1 whole head Smashed Roasted Garlic Intensifies the garlic flavor.
  • 1 tablespoon Extra-Virgin Olive Oil Substitute with melted butter if desired.

Equipment

  • Oven
  • Mixing Bowl
  • Dutch oven or cast-iron pot
  • aluminum foil
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Wrap a whole head of garlic in aluminum foil and roast for 30-35 minutes until soft. Cool slightly and squeeze out the roasted garlic pulp.
  2. In a large mixing bowl, combine 1½ cups of water and 1 teaspoon of active dry yeast. Let sit for 5 minutes until bubbly. Add 3 cups of flour, ½ teaspoon of oregano, 2 teaspoons of rosemary, smashed garlic, and 1 tablespoon of olive oil. Stir until combined.
  3. Cover the bowl and let the dough rise at room temperature for 12-18 hours until doubled in size with a bubbly surface.
  4. Flour a surface, gently turn out the dough, and shape into a round loaf. Cover and let rest for 1-2 hours.
  5. Preheat oven to 450°F (232°C) with a Dutch oven or cast-iron pot inside for about 30 minutes.
  6. Transfer the risen dough into the hot pot, cover, and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes until golden brown.
  7. Remove the pot and bread, transfer to a wire rack, and cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 100mgFiber: 1gCalcium: 1mgIron: 5mg

Notes

Use room temperature water for optimal yeast activation. Allow for proper rising time to develop flavor and texture.

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