Rustic Rosemary Garlic Artisan Bread
Description
This rustic rosemary garlic bread is a simple yet elegant homemade loaf with a crackly crust and a tender, chewy interior. Infused with fresh rosemary, roasted garlic notes, and a hint of olive oil richness, it’s perfect as a side for soups, pasta, or enjoyed on its own with butter. The dough requires minimal kneading, making it ideal for beginners while still delivering bakery-quality results.
Ingredients
For the dough:
- 3 cups (375g) all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1 ¼ cups (300ml) warm water (not hot)
- 2 tablespoons olive oil
For flavoring:
- 3 cloves garlic, finely minced or lightly roasted
- 1 tablespoon fresh rosemary, chopped (plus extra for topping)
- 1 teaspoon dried thyme (optional)
For topping:
- 1 tablespoon olive oil
- Coarse sea salt, for sprinkling
Instructions
Step 1: Activate and Mix
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes slightly foamy. This step ensures your yeast is active and ready to help the dough rise.
Add the olive oil, flour, and salt to the bowl. Mix everything together using a wooden spoon or spatula until a shaggy dough forms. The dough will look slightly sticky—this is exactly what you want for a soft interior texture.
Step 2: Add Flavor
Mix in the minced garlic, chopped rosemary, and thyme (if using). Fold the herbs into the dough until evenly distributed. The aroma at this stage will already start to develop beautifully.
Step 3: Kneading (Minimal Effort)
Turn the dough onto a lightly floured surface. Knead for about 5–7 minutes until the dough becomes smoother and slightly elastic. If it’s too sticky, add a small amount of flour, but avoid overdoing it—you want the dough to stay soft.
Alternatively, you can skip traditional kneading and use the “stretch and fold” method: stretch one side of the dough and fold it over itself, rotating and repeating for a few minutes.
Step 4: First Rise
Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp cloth. Let it rise in a warm place for about 1–1.5 hours, or until it doubles in size.
This resting time allows the yeast to develop flavor and structure, creating those lovely air pockets inside the bread.
Step 5: Shape the Dough
Once risen, gently punch down the dough to release excess air. Transfer it onto a parchment-lined baking sheet.
Shape it into an oval or rectangular loaf by gently stretching and folding the edges underneath. Don’t overwork the dough—keep it light and airy.
Step 6: Second Rise
Cover the shaped dough loosely and let it rest for another 30–40 minutes. This second rise gives the bread its final structure and softness.
Step 7: Prepare for Baking
Preheat your oven to 400°F (200°C).
Using a sharp knife, score the top of the dough with a few shallow cuts. This helps control how the bread expands in the oven and gives it that rustic look.
Brush the top lightly with olive oil, sprinkle with coarse salt, and place a fresh rosemary sprig on top for that signature finish.
Step 8: Bake
Bake the bread for 25–30 minutes, or until the crust is golden brown and crisp. When tapped on the bottom, the loaf should sound hollow—this indicates it’s fully baked.
If you want an extra crispy crust, place a small tray of water in the oven while baking to create steam.
Step 9: Cool and Serve
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This resting time helps the interior set properly.
Serving Suggestions
- Serve warm with butter or olive oil for dipping
- Pair with soups, stews, or pasta dishes
- Slice and toast for sandwiches
- Use leftovers for croutons or bruschetta
Tips for Success
- Don’t over-flour the dough; a slightly sticky texture yields softer bread
- Fresh rosemary gives the best flavor, but dried can be used in a pinch
- Roasting the garlic beforehand adds a sweeter, milder flavor
- Let the bread cool before slicing to avoid a gummy texture
Storage
Store the bread at room temperature in a paper bag or wrapped in a clean towel for up to 2 days. For longer storage, freeze slices in an airtight container and reheat as needed.