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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
