Garlic and Rosemary Bread Recipe
I came across a recipe in a magazine for a Garlic and Rosemary bread that looked very interesting to me.
I've made a Rosemary focaccia using the sourdough focaccia recipe that I am very fond of. Who am I kidding? I love that recipe!
I've also bought some very expensive artisan rosemary bread in the past. My hopes were to come up with a recipe that is as good if not better than the artisan breads I have bought. So I started playing around with this base recipe. I think I did a pretty good job but you'll have to try the recipe out yourself to see how I did.
The original recipe looked good but as usual I made some changes to it based on my experience as a bread maker. That’s not to say the recipe wasn't great as it was written but I wanted to come up with something a little different. For one thing my recipe has much more olive oil in it than the original. Olive oil and rosemary pair so well together that I thought it made perfect sense to add more.
I also love the crackly buttery flavor of the crust after it has been brushed and baked with olive oil all over it.
Garlic and Rosemary Bread
Homemade Garlic and Rosemary Bread.
Rate this Recipe
Ingredients
- 4 cups unbleached all-purpose flour
- 1 ¼ cup warm water divided
- 3 to 5 tbs olive oil
- 2 ½ tbs dry rosemary crushed
- 5 cloves garlic minced
- 1 tbs active dry yeast
- 2 ½ tsp salt
- 2 ½ tsp sugar
Instructions
- Mince the garlic and crush the dry rosemary and place them into a small bowl. Pour about a teaspoon of olive oil over garlic and rosemary. Stir to moisten the rosemary and set aside.
- Put ½ cup of water into a small bowl and warm to body temperature in the microwave.
- Sprinkle the yeast over the water and stir. Set aside.
- In the bowl of a stand mixer fitted with a dough hook put the flour, salt and sugar. Turn the mixer on low and mix for about 1 minute. Measure ¾ cup of water into another bowl and add 3 tablespoons of olive oil. Warm in the microwave to body temperature.
- Turn the mixer on low and add yeast and water. Mix for one minute. Pour the warm water and olive oil into the mixer and mix for about 2 minutes on low.
- Turn the mixer on medium low and knead with the dough hook for about 5 minutes. If the dough seems too wet add about a tablespoon of flour to the bowl and continue to knead. If the dough seems too dry dribble about a teaspoon of olive oil into the bowl. Knead until smooth or about 8 to 10 minutes in total.
- Place the ball of dough into a greased bowl and set in a warm spot till it doubles in size, about 1 hour. I put the bowl in my oven with the light turned on.
- After the dough has risen punch down and divide in half.
- You can form the dough into two rounds or two small French bread loaves on a greased cookie sheet or a pizza stone sprinkled with cornmeal.
- Let loaves rise until doubled. About an hour.
- After the loaves have risen if you have been using your oven to keep them warm remove them from the oven and preheat to 350 degrees.
- Carefully brush some olive oil over the tops.
- Bake the loaves for 30 to 40 minutes or until the loaves sound hollow when you knock on the bottom.
- Cool on cooling racks. Cool completely before cutting.
Notes
- Makes 2 Rounds or 2 French Bread loaves
Nutrition
Serving: 2Slices
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
Garlic and rosemary bread dough
