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
