Homemade Garlic Rosemary Bread Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant, flavorful loaf perfect for sharing with family or friends. This simple recipe combines fresh herbs and garlic for a savory bread that’s perfect alongside soups, salads, or just with butter.

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 the warm water and yeast in a small bowl. Let it sit for 5 minutes until it 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 it for about 10 minutes until it is 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 it 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. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Allow the bread to cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For a stronger garlic flavor, lightly sauté the minced garlic in olive oil before adding it to the dough.
• Try substituting fresh rosemary with thyme or oregano for a different herbal twist.
• Sprinkle coarse sea salt or additional rosemary on top of the loaf before baking for extra texture and flavor.
• If you prefer a softer crust, brush the loaf with olive oil right after baking.

Storage

Store the bread in an airtight container or wrapped in a clean towel at room temperature for up to 2 days. To extend freshness, freeze the fully cooled bread in a freezer bag for up to 3 months. Reheat frozen bread by thawing at room temperature, then warming in the oven at 350°F (175°C) for 10 minutes.

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, simply mix it with the dry ingredients and adjust the water temperature to lukewarm.

What is the best way to get a crusty bread crust?

Baking on a preheated pizza stone and placing a pan of water in the oven to create steam can help develop a crispier crust. Also, avoid covering the bread immediately after baking so the crust remains firm.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.8 from 129 reviews

• Author: Victor
• Total Time: 2 hours 45 minutes
• Yield: 1 round loaf (about 10–12 slices) 1x

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Description

This Homemade Garlic Rosemary Bread is a fragrant, flavorful artisan-style loaf made with fresh rosemary and minced garlic, perfect for serving alongside soups, salads, or as a delicious sandwich base. Soft and chewy on the inside with a golden, crispy crust, this bread is a rewarding bake that fills your kitchen with irresistible aromas.

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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: Combine the warm water and active dry yeast in a small bowl. Let this mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
2. Mix the dough: In a large bowl, whisk together the all-purpose flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir all the ingredients together until a rough, shaggy dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead it for 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
4. First rise: Lightly grease a bowl and place the kneaded dough inside. Cover the bowl with a clean towel and set it in a warm, draft-free spot. Let the dough rise for about 1 hour, or until it has doubled in size.
5. Shape the dough: After the first rise, punch down the dough to release excess air. Shape it into a round loaf and place it on a baking sheet or pizza stone prepared for baking.
6. Second rise: Cover the shaped loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
7. Score and bake: Using a sharp knife, make a few shallow cuts on the top of the loaf to allow for expansion. Bake the bread in the preheated oven for 30 to 35 minutes, or until the crust is 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 for at least 15 minutes before slicing to ensure the crumb sets properly.

Notes

• Using warm water is crucial to activate the yeast properly; water that is too hot can kill the yeast.
• Kneading develops the gluten, resulting in a better texture, so don’t skip or shorten this step.
• For extra flavor, brush the top of the loaf lightly with olive oil before baking.
• Letting the bread cool completely on a wire rack prevents a soggy bottom and ensures perfect texture.
• You can substitute fresh rosemary with 1 tbsp of dried rosemary if fresh is not available, but fresh is preferred for optimal flavor.
• If you want a crispier crust, place a pan of water in the oven while baking to create steam.

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

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