Description
This Homemade Garlic Rosemary Bread recipe produces a fragrant, flavorful loaf with a crisp crust and soft, airy interior. Infused with fresh rosemary and minced garlic, it’s perfect as a savory side for any meal or a delicious base for sandwiches. The bread is made from scratch using simple ingredients, combining traditional yeast dough preparation with a two-stage rising process to develop excellent texture and taste.
Ingredients
Scale
Dry Ingredients
- 3½ cups (420g) all-purpose flour
- 1½ tsp (9g) salt
- 2¼ tsp (7g) active dry yeast
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: Combine the warm water and active dry yeast in a small bowl. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the activated yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything until a shaggy dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead it vigorously for about 10 minutes until it turns smooth and elastic.
- First rise: Place the kneaded dough into a greased bowl. Cover it with a clean towel and let it rise in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
- Shape the dough: Punch down the risen dough to release the gas. Shape it into a round loaf and place it on a baking sheet or pizza stone.
- Second rise: Cover the shaped loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C).
- Score and bake: Using a sharp knife, score the top of the loaf to allow steam to escape. Bake in the preheated oven for 30 to 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 allow the interior to set.
Notes
- Make sure the water is warm, not hot, to avoid killing the yeast.
- For extra flavor, brush the loaf with olive oil before and after baking.
- If you want a softer crust, cover the bread with a clean towel after baking while it cools.
- You can substitute fresh rosemary with dried rosemary but use about 1 tablespoon.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: garlic rosemary bread, homemade bread, yeast bread, savory bread, Italian bread, rosemary bread, garlic bread
