Description
A warm, crusty loaf studded with rosemary and sweet, caramelized whole roasted garlic, creating an aromatic and flavorful bread.
Ingredients
- 1 whole head garlic, halved crosswise
- 1 tablespoon extra-virgin olive oil, divided (½ tbsp for roasting, ½ tbsp for dough)
- Coarse sea salt & freshly ground black pepper, to taste
- 1½ cups (about 360 g) room-temperature water (~70°F / 21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour (about 360 g), plus extra for dusting
- ½ teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons finely chopped fresh rosemary, plus extra for topping
Instructions
- Roast the garlic: Preheat the oven to 400°F (204°C). Slice the top off the garlic head to expose the cloves. Drizzle ½ tablespoon olive oil over the cut surface. Season with coarse salt and black pepper. Wrap in foil and roast for ~40 minutes until soft and caramelized. Cool slightly, then mash the cloves with a fork.
- Activate the yeast: Stir the teaspoon of active dry yeast into the room-temperature water in a small bowl. Let it sit for 10-15 minutes until foamy.
- Mix the dough: In a large bowl, whisk together the flour, dried oregano, and salt. Add the foamy yeast water, mashed roasted garlic, the remaining olive oil, and chopped rosemary. Stir until a sticky dough forms.
- First rise: Cover the bowl with a clean towel and leave it at room temperature for 8-10 hours until it roughly doubles in size.
- Shape and cold ferment: Lightly flour your work surface. Turn the dough out, shape it into a tight ball, and place seam-side up in a bowl dusted with flour. Cover and refrigerate for 1-24 hours.
- Preheat for baking: At least 30 minutes before baking, place a Dutch oven into the oven and preheat to 450°F (232°C).
- Score and bake: Remove the dough from the fridge, invert it onto parchment paper, dust lightly with flour, and score the top. Carefully lower the dough into the hot Dutch oven, cover, and bake for 30 minutes. Then remove the lid and bake for another 15-20 minutes until deeply golden.
- Cool: Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
Notes
Serve warm with olive oil or butter. This bread can be stored at room temperature for 1-2 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian