Homemade Garlic Rosemary Bread Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant and flavorful loaf perfect for any meal or snack. With fresh herbs and garlic infused into a tender, crusty bread, this recipe is simple enough for beginners but delicious enough to impress.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes foamy.
2. Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let it rise for another 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife to allow steam to escape during baking. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For a softer crust, brush the top with olive oil before baking.
• Add a handful of grated Parmesan cheese to the dough for extra flavor.
• Try swapping fresh rosemary for thyme or oregano for a different herbal note.
• If you prefer a stronger garlic flavor, roast the garlic cloves before mincing and adding to the dough.

Storage

Store leftover bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 10-15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If you do, mix it directly with the dry ingredients and reduce the warm water slightly. There’s no need to activate instant yeast beforehand.

How do I know when the bread is fully baked?

The bread is done when the crust turns a deep golden brown and it sounds hollow when tapped on the bottom. Using a kitchen thermometer, the internal temperature should be around 190-200°F (88-93°C).

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.6 from 86 reviews

• Author: Sarah
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Diet: Vegetarian

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Description

This homemade garlic rosemary bread is a fragrant, flavorful loaf with a crisp golden crust and a soft, tender interior. Infused with fresh rosemary and minced garlic, this bread is perfect for serving alongside soups, salads, or enjoying on its own with butter.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3½ cups (420g) all-purpose flour
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt

Wet Ingredients

• 1½ cups (360ml) warm water
• 2 tbsp (30ml) olive oil

Flavorings

• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

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Instructions

1. Activate the yeast: In a small bowl, combine the warm water and the active dry yeast. Allow it to sit for 5 minutes until it becomes foamy, signaling that the yeast is active.
2. Mix the dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir the ingredients together until a rough, shaggy dough forms.
3. Knead the dough: Transfer the dough to a floured surface and knead thoroughly for 10 minutes until the dough is smooth and elastic. This process helps develop the gluten structure for a better texture.
4. First rise: Lightly grease a bowl and place the kneaded dough inside. Cover it with a clean towel and leave it in a warm, draft-free area to rise for 1 hour or until the dough has doubled in size.
5. Shape the dough: Once risen, punch down the dough to release excess air. Shape it into a round loaf and place it onto a baking sheet or pizza stone prepared for baking.
6. Second rise: Cover the shaped dough with a towel again and let it rise for another 30 minutes. Meanwhile, preheat your oven to 450°F (230°C) to ensure it’s hot enough for baking.
7. Score and bake: Using a sharp knife, make shallow cuts on the top of the loaf. This allows the bread to expand properly while baking. Bake in the preheated oven for 30 to 35 minutes, or until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely for at least 15 minutes before slicing to ensure clean cuts and optimal texture.

Notes

• Use warm water (about 100-110°F) to ensure proper activation of the yeast.
• Letting the bread cool fully helps prevent it from becoming gummy when sliced.
• For extra flavor, brush the loaf with olive oil before baking.
• You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce quantity to 1 tablespoon.
• Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: garlic rosemary bread, homemade bread, savory bread, artisan bread, easy bread recipe