Introduction

Homemade Garlic Rosemary Bread is a fragrant, flavorful loaf perfect for any meal. Crispy on the outside and soft inside, it’s infused with fresh garlic and rosemary for a delicious twist on classic bread.

Homemade Garlic Rosemary Bread Recipe - Recipe Image

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, garlic, and rosemary. Stir until a shaggy dough forms.
Step 3: Turn the dough onto a floured surface and knead for 10 minutes until 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 30 minutes. Meanwhile, preheat the 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

Use a pizza stone for a crisper crust and more even baking.
For extra garlic flavor, rub the crust with a garlic clove after baking.
Substitute fresh rosemary with 1 tablespoon dried rosemary if fresh is unavailable.
Add a tablespoon of grated Parmesan to the dough for a cheesy twist.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed.

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 substitute instant yeast for active dry yeast. If using instant yeast, mix it directly with the dry ingredients and reduce the warm water slightly.

How do I know when the bread is fully baked?

The bread is done when the crust is golden brown and it sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should be about 190°F (88°C).

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.4 from 553 reviews

This Homemade Garlic Rosemary Bread recipe yields a fragrant and flavorful loaf with a crispy crust and soft, airy interior. Infused with fresh garlic and rosemary, this bread is perfect for accompanying soups, salads, or enjoyed on its own as a savory snack.

Author: Lila
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours 20 minutes
Yield: 1 round loaf (about 8–10 servings) 1x
Category: Bread
Method: Baking
Cuisine: Italian

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 it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Mix the dough: In a large bowl, whisk together the all-purpose flour and salt. Add the activated yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir with a spoon until a shaggy dough forms.
Knead the dough: Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic, which develops the gluten necessary for bread structure.
First rise: Place the kneaded dough in a greased bowl, cover it with a clean towel, and allow it to rise in a warm, draft-free spot for about 1 hour, or until it doubles 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 prepared for baking.
Second rise: Cover the shaped loaf with a towel and let it rise again for 30 minutes while you preheat the oven to 450°F (230°C).
Score and bake: Score the top of the loaf with a sharp knife to allow steam to escape. Bake in the preheated oven for 30–35 minutes until the crust turns 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 completely for at least 15 minutes before slicing to ensure the interior sets properly.

Notes

Use warm water but not hot to activate yeast without killing it.
Kneading by hand develops gluten; a stand mixer with a dough hook can be used as an alternative.
Scoring the loaf helps control expansion during baking and creates an attractive texture.
Letting the bread cool fully prevents it from becoming gummy inside when sliced.
This bread can be stored tightly wrapped at room temperature for up to 2 days or frozen for longer storage.

Keywords: Garlic bread, rosemary bread, homemade bread, yeast bread, savory bread, artisan bread