RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make

Ingredients

• 1 packet Active Dry Yeast (7 g (equivalent to 2¼ tsp); use instant yeast as a substitute)
• 1 cup Warm Water (Temperature 100‑110°F; use tap water)
• 2.5 cup Bread Flour (Can substitute all‑purpose flour (dough will be wetter and rise slower))
• 1 tablespoon Granulated Sugar (Feeds the yeast)
• 1.5 teaspoon Salt (Fine sea salt preferred)
• 1 teaspoon Garlic Powder (Adds background garlic flavor)
• 1.5 tablespoon Fresh Rosemary (Chopped; if using dried, halve the amount)
• 0.75 head Roasted Garlic (Roast at 400°F for 40 min, mash lightly; use ½‑1 head depending on preference)
• 3 tablespoon Olive Oil (Plus extra for greasing bowl)

Instructions

1. Proof the Yeast

   In a small bowl combine the active dry yeast, sugar, and warm water; stir and let sit 5‑10 minutes until frothy.

   Time: PT10M

2. Mix Dry Ingredients

   In a large bowl whisk together bread flour, salt, garlic powder, and chopped rosemary.

   Time: PT5M

3. Combine Wet and Dry

   Make a well in the dry mixture, pour in the activated yeast mixture and 3 Tbsp olive oil, stir until just combined.

   Time: PT3M

4. Knead and Add Roasted Garlic

   Turn the dough onto a lightly floured surface, add the mashed roasted garlic, and knead gently for about 5 minutes until smooth and slightly tacky.

   Time: PT5M

5. First Rise

   Lightly oil the original mixing bowl, place the dough inside, cover with a kitchen towel or plastic wrap, and let rise in the warmest spot of your home until doubled in size, about 1‑2 hours.

   Time: PT1H30M

6. Shape and Second Rise

   Sprinkle flour on a clean surface, gently deflate the dough, shape into a round loaf, place on a sheet of parchment paper in a bowl, cover, and let rise another 30‑45 minutes.

   Time: PT40M

7. Preheat Oven and Dutch Oven

   While the dough is rising, place an empty Dutch oven with its lid in the oven and preheat to 425°F (or 375°F if using a baking sheet).

   Time: PT15M

   Temperature: 425°F

8. Bake Covered

   Carefully lift the parchment with the dough and place it into the hot Dutch oven, cover, and bake for 30 minutes.

   Time: PT30M

   Temperature: 425°F

9. Bake Uncovered Until Golden

   Remove the lid and continue baking 5‑10 minutes until the crust is deep golden brown.

   Time: PT7M

   Temperature: 425°F

10. Cool and Serve

    Transfer the loaf to a wire rack and let cool at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g