Breads

Roasted Garlic & Rosemary Bread

If you want a sure-fire way to get your house to smell the best it has ever smelled, then you are going to have to make this bread. I am not exaggerating. I baked this bread and then ran out to the store for a bit while it was cooling. When I got back to the house, I could smell it all the way up my walkway to the front door and ended up just doing a happy dance through the front door. If I ever have to sell a house, I am for sure making this bread.

This original crusty bread recipe made in a cast iron pot is all over the internet, and it’s super easy so I make it all the time. The original recipe calls for 3 cups of flour and 1 1/2 teaspoons yeast, but I typically increase the flour to 3 1/2 cups and use a full package of yeast. I have been really into the rosemary bread lately (as evidenced by my rosemary avocado toast), but I decided to kick it up a notch this time around by adding some roasted garlic. I am a huge sucker for roasted garlic bread, and if I see it in the bakery section at a grocery store, I usually buy it. It is so perfect for dipping in soup on a chilly night (spoiler alert: I am making soup tonight).

Roasted garlic is basically magic. It completely transforms garlic from something extremely potent to this really mild and delicious, soft garlic that you can spread on toasted bread or do any number of things with. I recently went to a family dinner where we had mashed potatoes with roasted garlic cloves, and nothing has ever been better. The only way you can improve on mashed potatoes is by adding roasted garlic. The same can be said for homemade bread, as it turns out.

Roasted Garlic & Rosemary Bread
3 heads garlic
Olive oil for drizzling
3 1/2 cups flour
1 teaspoon salt
2 Tablespoons chopped, fresh rosemary
2 1/4 teaspoons active dry yeast (1 package)
1 1/2 cups warm water

Preheat oven to 400 degrees F.

Remove most of the peel from the heads of garlic except for one layer to keep the garlic in tact.

Cut off the top of each head of garlic (about 1/4 inch).

Drizzle with olive oil and wrap in foil.

Roast the garlic at 400 degrees F. for 45 – 60 minutes. The garlic should be soft and roasted through after 45 minutes, but it will turn that gorgeous golden colour if you leave it for another 10 – 15 minutes.

Let the garlic cool for a few minutes and then remove the cloves from the peel by squeezing from the bottom.

Combine the flour, salt, rosemary, yeast, water and roasted garlic cloves in a large bowl.

Mix until a dough forms. Cover with plastic wrap and leave in a warm place to rise for 12 hours or overnight.

Your dough will look very sticky after rising. Move onto a floured piece of parchment paper and let sit while you heat up the oven.

Put your cast iron pot with a lid into the oven and preheat to 450 degrees F.

Remove the pot from the oven and add your bread dough once the oven is heated up. Cover and bake for 30 minutes.

Remove the lid and bake for another 15 minutes. 

Let cool before slicing. Serve as is, add avocado for toast or dip in soup!


5.0 from 1 reviews
Roasted Garlic & Rosemary Bread
Total time: 
 
Ingredients
  • 3 heads garlic
  • Olive oil for drizzling
  • 3½ cups flour
  • 1 teaspoon salt
  • 2 Tablespoons chopped, fresh rosemary
  • 2¼ teaspoons active dry yeast (1 package)
  • 1½ cups warm water
Instructions
  1. Preheat oven to 400 degrees F.
  2. Remove most of the peel from the heads of garlic except for one layer to keep the garlic in tact.
  3. Cut off the top of each head of garlic (about ¼ inch).
  4. Drizzle with olive oil and wrap in foil.
  5. Roast the garlic at 400 degrees F. for 45 - 60 minutes. The garlic should be soft and roasted through after 45 minutes, but it will turn that gorgeous golden colour if you leave it for another 10 - 15 minutes.
  6. Let the garlic cool for a few minutes and then remove the cloves from the peel by squeezing from the bottom.
  7. Combine the flour, salt, rosemary, yeast, water and roasted garlic cloves in a large bowl.
  8. Mix until a dough forms. Cover with plastic wrap and leave in a warm place to rise for 12 hours or overnight.
  9. Your dough will look very sticky after rising. Move onto a floured piece of parchment paper and let sit while you heat up the oven.
  10. Put your cast iron pot with a lid into the oven and preheat to 450 degrees F.
  11. Remove the pot from the oven and add your bread dough once the oven is heated up. Cover and bake for 30 minutes.
  12. Remove the lid and bake for another 15 minutes.
  13. Let cool before slicing. Serve as is, add avocado for toast or dip in soup!

 

Comments (3)

  • This sounds amazing! Do you need to proof the yeast in this recipe or can you really just dump it in with the rest of the ingredients? That’s the one reason I’ve stayed away from baking breads – I always ALWAYS mess up the yeast and my bread comes out super dense.

    Reply
    • No proofing necessary! Just leave it in a warm place overnight, and it should be good to go. I have made this bread loads of times, and the only time I have ever had issues with it not rising was when my house was just freezing cold one night because we don’t have heat.

      Reply
  • Made this last night/this morning and it is delicious! My first foray into bread-making! Thanks for the easy to follow recipe.

    Reply

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