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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.
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Homemade Garlic and Rosemary Bread Recipe
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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 Size: 2 Slices
- Calories: 196
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Garlic and rosemary bread dough
Elizabeth
This looks and sounds exceptional!
Lauren
I've been looking for a recipe to get me back into bread making for 2012, and this looks so good!
Hmm garlic and rosemary – what's not to love 🙂
Nicole @ the Daily Dish
Oh this looks really good. Yum! I love garlic and rosemary, and this is the perfect bread to serve with my garlic and rosemary chicken!
Thanks for a great recipe!!
Carlo/Carlo At Your Service Productions
Years ago, before I began my catering and event planning business, I worked for Nancy Silverton, who at one time owned the world renowned La Brea Bakery (that she sold for $70 million), and did I ever get an education in bread. I had no idea you could bake a bread so dense and sweet (her chocolate cherry bread) that you could serve it with ice cream and pass it off as a dessert! So let me tell you, I have a real respect and appreciation for the time that you put into making the loaves of garlic & rosemary bread that you made. It looked delicious.
I was never a good baker and still don't feel that I am. I've had my share of flops. So you give me hope. People who bake bread(s) and do it well have lot of patience. Much respect! And bravo for turning out two gorgeous loves of fresh, homemade bread. Wish I would've been there to try a warm buttered slice!
evan
when do i add the rosemary and garlic?
Arlene Mobley
Hi Evan
I’d like to point you to an updated version of this recipe. You can see it here Garlic Rosemary Bread II