Why You’ll Love This Recipe
- No-Knead Simplicity: This recipe requires minimal hands-on time, making it accessible even for novice bakers.
- Rich, Herby Flavor: The infusion of fresh rosemary and roasted garlic provides a fragrant and savory taste in every bite.
- Versatile Pairing: Ideal alongside a variety of dishes or enjoyed solo with a pat of butter or a drizzle of olive oil.
Ingredients
- 1 head garlic
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- 1½ cups room temperature water (approximately 70°F/21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour, plus extra for dusting
- ½ teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons finely chopped fresh rosemary, plus additional for topping
- 1 tablespoon extra-virgin olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Garlic:
- Preheat your oven to 400ºF (204ºC).
- Slice the garlic head in half horizontally. Drizzle the exposed cloves with olive oil and season with salt and pepper.
- Wrap the garlic halves in foil and place on a baking sheet. Roast for 40 minutes until soft and caramelized.
- Allow to cool, then remove the cloves from their skins and set aside.
- Prepare the Dough:
- In a bowl, combine the water and yeast. Let sit for 10-15 minutes until foamy.
- In a large mixing bowl, whisk together the flour, dried oregano, and salt.
- Add the yeast mixture, chopped rosemary, roasted garlic, and 1 tablespoon of olive oil to the dry ingredients. Mix with a spatula until a shaggy dough forms.
- First Rise:
- Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature for about 2-3 hours, or until doubled in size.
- Shape the Loaf:
- Transfer the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges under to create surface tension.
- Dust the top with flour and place the loaf seam-side down onto a piece of parchment paper.
- Cold Proofing:
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This cold proofing enhances the bread’s flavor and texture.
- Bake the Bread:
- Preheat your oven to 450ºF (232ºC) with a Dutch oven inside to heat up.
- Remove the dough from the refrigerator. Using a sharp blade or knife, score the top of the loaf to allow for expansion.
- Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15-20 minutes until the crust is golden brown.
- The bread is done when it sounds hollow when tapped on the bottom.
- Cool and Serve:
- Using the parchment paper, lift the bread out of the Dutch oven and place on a wire cooling rack.
- Allow to cool for at least an hour before slicing to ensure the interior sets properly.
Servings and Timing
- Servings: This recipe yields 1 loaf, approximately 8-10 slices.
- Preparation Time: 20 minutes
- Inactive Rising Time: 2-3 hours at room temperature, plus 1-24 hours cold proofing
- Baking Time: 45-50 minutes
- Total Time: Approximately 18 hours, including maximum proofing time
Variations
- Cheesy Twist: Incorporate 1 cup of shredded Parmesan or Asiago cheese into the dough for a cheesy flavor.
- Olive Addition: Fold in ½ cup of chopped Kalamata olives for a Mediterranean flair.
- Herb Substitutions: Experiment with other herbs like thyme or sage in place of rosemary.
Storage/Reheating
- Storage: Once completely cooled, store the bread in an airtight container or bread bag at room temperature for up to 3 days.
- Freezing: Wrap the loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: To refresh the crust, preheat the oven to 350ºF (175ºC), wrap the bread in foil, and warm for 10-15 minutes.
FAQs
What is artisan bread?
Artisan
Bread with Rosemary and Roasted Garlic Recipe
- Total Time: 18 hours (including max proofing)
- Yield: 1 loaf (8-10 slices)
- Diet: Vegetarian
Description
Savor the rustic charm of this no-knead rosemary and roasted garlic artisan bread. With a golden crust, aromatic herbs, and soft interior, it’s the perfect accompaniment to soups, stews, or a cozy charcuterie board. Easy to make and packed with flavor, this bread is a baker’s dream.
Ingredients
- 1 head garlic
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- 1½ cups room temperature water (approx. 70°F/21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour, plus extra for dusting
- ½ teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons finely chopped fresh rosemary (plus extra for topping)
- 1 tablespoon extra-virgin olive oil
Instructions
- Roast the Garlic:
- Preheat oven to 400ºF (204ºC).
- Slice garlic head horizontally; drizzle exposed cloves with olive oil and season with salt and pepper.
- Wrap in foil, roast for 40 minutes until caramelized, cool, and remove skins.
- Prepare the Dough:
- Combine water and yeast; let sit for 10-15 minutes until foamy.
- Mix flour, oregano, and salt in a large bowl. Add yeast mixture, rosemary, roasted garlic, and olive oil. Mix until a shaggy dough forms.
- First Rise:
- Cover bowl with plastic wrap or damp cloth. Let rise at room temperature for 2-3 hours, until doubled.
- Shape the Loaf:
- Turn dough onto a floured surface. Shape into a round loaf, place seam-side down on parchment paper, and dust with flour.
- Cold Proof:
- Cover and refrigerate for 1-24 hours.
- Bake the Bread:
- Preheat oven to 450ºF (232ºC) with a Dutch oven inside.
- Score the dough, transfer to Dutch oven, and bake covered for 30 minutes.
- Remove lid and bake another 15-20 minutes until golden brown.
- Cool and Serve:
- Cool bread on a wire rack for at least 1 hour before slicing.
Notes
- For added flavor, sprinkle additional rosemary or sea salt before baking.
- Experiment with variations like adding cheese or olives.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
