Introduction

Enjoy the comforting aroma and flavor of freshly baked garlic rosemary bread made right at home. This recipe yields a crusty, golden loaf infused with fragrant rosemary and garlic, perfect for sandwiches or as a savory side.

Homemade Garlic Rosemary Bread Recipe - Recipe Image

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

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

Tips & Variations

For extra flavor, brush the loaf with olive oil or melted butter before baking.
Try adding a tablespoon of grated Parmesan cheese to the dough for a cheesy twist.
If fresh rosemary is unavailable, use 1 tablespoon dried rosemary instead.
To make smaller rolls, divide dough into portions and adjust baking time accordingly.

Storage

Store leftover bread wrapped in foil or a bread bag at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped tightly, then thaw at room temperature. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.

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 use instant yeast. Since it doesn’t require activation, mix it directly with the dry ingredients and add the warm water afterward.

How do I know when the bread is fully baked?

The bread is done when the crust is golden brown and it sounds hollow when tapped on the bottom. You can also check with a thermometer; the internal temperature should be about 200°F (93°C).

Homemade Garlic Rosemary Bread Recipe

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4.5 from 54 reviews

This Homemade Garlic Rosemary Bread is a flavorful artisan-style loaf featuring fragrant fresh rosemary and minced garlic. Its crusty golden exterior and soft, elastic crumb make it perfect for sandwiches, sides, or enjoying plain with butter. Made from scratch with simple ingredients, this bread recipe involves kneading, rising, and baking to develop deep flavors and a satisfying texture.

Author: Zane
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: American

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

Add-ins

2 tbsp fresh rosemary, chopped
4 cloves garlic, minced

Instructions

Activate the yeast: Combine warm water and yeast in a small bowl. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
Mix the dough: In a large bowl, combine the flour and salt. Add the activated yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms, ensuring all ingredients are incorporated.
Knead the dough: Turn the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, which helps develop the gluten structure.
First rise: Place the kneaded dough in a greased bowl. Cover with a towel and let it rise in a warm spot for 1 hour, or until it has doubled in size, which is essential for good texture.
Shape the dough: Punch down the risen dough to remove air bubbles, then shape it into a round loaf. Place it on a baking sheet or pizza stone prepared for baking.
Second rise: Cover the loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C) to get it ready for baking.
Score and bake: Use a sharp knife to score the top of the loaf, allowing steam to escape and helping the bread rise properly. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes before slicing to finish the baking process and prevent a gummy interior.

Notes

Use fresh rosemary for the best flavor; dried rosemary might be overpowering or lack aroma.
Ensure water is warm (about 110°F/43°C) but not hot to properly activate yeast without killing it.
Letting the bread cool fully before slicing helps maintain structure and texture.
You can add a sprinkle of coarse sea salt on top before baking for extra flavor and crunchy crust.
Store leftover bread in a paper bag to keep the crust crisp and prevent sogginess.

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