Homemade Garlic Rosemary Bread Recipe
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.
- 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
