Ingredients
For the Roasted Garlic:
- 1 head garlic
- 1 teaspoon olive oil
- Salt to taste
For the Bread:
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 teaspoon honey or sugar
- 1 1/4 cups warm water (about 100°F / 38°C)
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons fresh chopped rosemary
- 8-10 roasted garlic cloves, roughly chopped
- 3 cups (360 grams) all-purpose flour, plus extra for dusting
- 1 tablespoon olive oil
Instructions
- Prepare the Roasted Garlic: Preheat the oven to 400°F (204°C). Trim the top of the garlic head to expose the cloves, place it in a small lidded baking dish, drizzle with olive oil, and sprinkle with salt. Cover and roast for 30-45 minutes until cloves are soft and lightly browned. Remove and let cool.
- Make the Dough & First Rise: In a large mixing bowl or stand mixer, combine yeast, honey, and warm water. Let proof for about 5 minutes until foamy. Add salt, fresh rosemary, and chopped roasted garlic. Gradually stir in flour until dough just comes together. Drizzle dough with olive oil, turn to coat, cover with a towel, and let rise at room temperature for 1 hour or until doubled.
- Shape the Dough & Final Rise: Lightly flour a surface and turn the dough out gently—do not punch down. Fold the dough corners into the center 4-5 times to build structure, then flip and round it into a smooth loaf. Place seam-side down into a floured proofing basket or bowl, cover with a towel, and let rise for 30 minutes.
- Preheat Dutch Oven: While the dough is finishing its rise, place an empty Dutch oven with its lid in the oven. Heat the oven to 450°F (232°C).
- Bake the Bread: Carefully remove the hot Dutch oven. Turn the dough out seam-side up onto a floured surface or piece of parchment paper. Transfer the dough into the Dutch oven. Cover and bake for 30 minutes.
- Finish Baking Uncovered: Remove the lid and continue baking 10-20 minutes more until the crust is deep golden and crusty.
- Cool the Bread: Remove the bread from the Dutch oven using a spatula onto a cooling rack. Let it cool for at least 20 minutes before slicing to finish the bake and prevent a gummy crumb.
- Serve: Slice the bread, optionally slather with butter, and enjoy the aromatic flavors.
Notes
- For accuracy, weigh your flour using a kitchen scale (360 grams). If using measuring cups, spoon and level flour without packing.
- If you don’t have a Dutch oven, you can bake on a baking stone or heavy baking sheet with a pan of water to create steam.
- Parchment paper helps in transferring the dough to and from the hot Dutch oven safely.
- You can double the recipe, but expect longer baking times—add about 5-10 minutes with the lid on and 5 more uncovered.
- Store leftovers wrapped at room temperature for a few hours or slice and refrigerate/freeze. Reheat slices in a 350°F oven for 5-10 minutes or toast to refresh crustiness.
- Try substitutions or additions: replace half the flour with whole wheat or rye, add grated Parmesan, swap rosemary for thyme, or adjust roasted garlic quantity to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Bread
- Method: Roasting, Proofing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf, about 60 grams)
- Calories: 140
- Sugar: 1.2 g
- Sodium: 210 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 0 mg
