Name: Homemade Garlic Rosemary Bread Recipe
Prep time: 15 min
Cook time: PT-492350H58M57S
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 3½ cups (420g) all-purpose flour; 1½ tsp (9g) salt; 2¼ tsp (7g) active dry yeast; 1½ cups (360ml) warm water; 2 tbsp (30ml) olive oil; 2 tbsp fresh rosemary, chopped; 4 cloves garlic, minced

Jump to Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant and flavorful loaf that’s perfect for any meal. With fresh rosemary and garlic infused into a soft, chewy dough, this bread brings warmth and aroma to your kitchen. Baking it yourself is simpler than you might think!

Two round, golden-brown cheese breads sit side by side on a wooden board against a white marbled textured surface. Each bread has a glossy, slightly cracked crust sprinkled with coarse salt and small green herb pieces. The bread’s surface shows melted cheese with a bubbly texture and light brown spots. Some rough cuts on top reveal the soft, airy inside. In the background, there are a few garlic bulbs and green herb sprigs adding to the rustic look. Photo taken with an iphone --ar 4:5 --v 7

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, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
Step 3: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes 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 another 30 minutes. Meanwhile, preheat your 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 a deeper garlic flavor, roast the garlic before adding it to the dough.
Try adding a tablespoon of grated Parmesan cheese to the dough for extra richness.
If you don’t have fresh rosemary, use 1 tablespoon of dried rosemary, but reduce the amount slightly to avoid bitterness.
Brush the top with olive oil and sprinkle coarse sea salt before baking for a crunchy crust.

Storage

Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice the bread and freeze it in an airtight container for up to 1 month. To reheat, toast slices or warm the loaf in the oven at 350°F (175°C) for 5-10 minutes.

How to Serve

Two golden brown focaccia breads are placed on a wooden surface with rosemary and two garlic bulbs behind them. Each bread has a rough, textured crust with small salt crystals and herbs sprinkled on top. The breads have a round shape with uneven dimples visible on the surface, showing a crispy outer layer. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used for a chewier texture and better rise, though all-purpose flour works well for this recipe too.

How do I know when the bread is fully baked?

The crust should be golden brown and the loaf will sound hollow when tapped on the bottom. Using a kitchen thermometer, the internal temperature should be around 190°F (88°C).