Crusty, chewy, and bursting with the fragrant aroma of roasted garlic and rosemary, this no-knead artisan bread is everything you could want in a savory loaf. Perfect for pairing with soups, stews, or just slathering with butter, it’s simple to make and irresistibly delicious!
Why You’ll Love This Bread
Few things compare to the smell of freshly baked bread filling your kitchen. And when it’s warm, infused with roasted garlic and rosemary, and paired with a comforting bowl of soup or stew? Pure bliss.
This recipe builds on the simplicity of my 4-ingredient Everyday Artisan Bread, requiring just a few extra ingredients and steps to elevate it to the next level.
What You’ll Need
- 1 head garlic
- Extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- Water
- Active dry yeast
- Bread or all-purpose flour
- Dried oregano
- Fresh rosemary
Helpful Tools
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or sharp knife
- Covered baking vessel (Dutch oven works great!)
How to Make Rosemary & Roasted Garlic Artisan Bread
- Roast the Garlic: Roast a whole head of garlic in olive oil until soft and caramelized. Let it cool.
- Mix the Dough: Combine water, yeast, flour, roasted garlic, rosemary, oregano, and seasonings into a sticky dough.
- First Rise: Cover and let the dough rise until doubled in size.
- Shape the Dough: Shape it into a round loaf, dust with flour, and place in a proofing basket or bowl.
- Cold Proof: Cover the dough and refrigerate for at least 1 hour or up to 24 hours.
- Bake: Turn the dough out onto parchment paper, score the top, and bake in a preheated Dutch oven for a golden, crusty loaf.
Baking Schedule
This recipe is a relaxed two-day process:
- Day 1 (Morning): Roast garlic, mix the dough, and let it rise.
- Day 1 (Evening): Shape the dough and refrigerate overnight.
- Day 2 (Anytime): Bake the bread fresh for the perfect loaf.
More Bread Recipes You’ll Love
- Olive Artisan Bread
- Cinnamon Raisin Artisan Bread
- Simple Focaccia Bread
- Easy Ciabatta Rolls
- Artisan Pizza Dough
Tips for Success
- For even baking, use a Dutch oven or another covered vessel to trap steam.
- Cold proofing enhances the flavor and texture of the bread, so don’t skip this step!
- Scoring the top allows the bread to expand beautifully while baking.
Serving Suggestions
Serve this bread fresh with butter, dip it into olive oil, or pair it with your favorite soup or stew. It’s also fantastic for sandwiches or toasted with a drizzle of honey.
Tag me on Pinterest or Instagram if you make this recipe—I’d love to see your delicious creations! Leave any questions or reviews below; I’m happy to help. Enjoy your homemade artisan bread! ❤️
Rosemary & Roasted Garlic Artisan Bread
4
servings
Crusty, chewy, herby and wonderfully fragrant, this simple no-knead Rosemary & Roasted Garlic Artisan Bread is everything a good savoury loaf should be!
Ingredients
Roasted Garlic
1 head garlic
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Bread
1½ cups water, room temperature (at or near 70°F/21°C)
1 teaspoon active dry yeast
3 cups bread or all-purpose flour, plus more for dusting
½ teaspoon dried oregano
1 teaspoon kosher or fine sea salt
2 teaspoons finely chopped rosemary plus more to sprinkle across the top
1 whole head roasted garlic smashed
1 tablespoon extra-virgin olive oil
US Customary – Metric
Directions
- Slice the garlic head in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400ºF (204ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.
- When you’re ready to bake, sprinkle the yeast over the water and let it sit for 10-15 minutes. In a large bowl, stir together flour, oregano, salt and rosemary and set aside.
- Add yeast mixture, roasted garlic and olive oil to the bowl then use a rubber spatula to mix it together just until combined. The dough will look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted bowl or proofing basket. Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
- When you’re ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
- Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.