Description
A warm artisan-style loaf studded with aromatic rosemary and sweet roasted garlic, perfect for any meal or occasion.
Ingredients
- 3 cups (about 375 g) all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons fine salt
- 1 teaspoon active dry yeast
- 1 cup (240 ml) warm water (about 105–115°F or 40–46°C)
- 2 tablespoons olive oil, plus extra for greasing
- 2 tablespoons fresh rosemary, finely chopped
- 1 head garlic, roasted
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until evenly distributed.
- In a separate bowl, combine warm water and olive oil. Pour the liquid into the dry mixture a little at a time, stirring with a wooden spoon until a shaggy dough forms.
- Add chopped rosemary and the roasted garlic cloves, gently mashing the garlic into the dough.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Gently deflate the dough, shape it into a loaf, and transfer to a greased loaf pan or baking sheet.
- Cover and let it rise again for about 30 minutes until puffy.
- Bake the bread for 25–30 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 20 minutes before slicing.
Notes
Store leftovers in a paper bag or loosely wrapped in a kitchen towel for up to 48 hours. For longer storage, slice and freeze.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian