Print

Homemade Garlic Rosemary Bread Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://zestywithzane.com/homemade-garlic-rosemary-bread-recipe/