Description
An easy artisan-style loaf with sweet roasted garlic and fresh rosemary, perfect for weekend baking.
Ingredients
- 1 whole head garlic, halved crosswise
- 1 tablespoon extra-virgin olive oil (divided)
- Coarse sea salt & freshly ground black pepper, to taste
- 1½ cups water, room temperature (~70°F / 21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour (about 360 g), plus more for dusting
- ½ teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons finely chopped fresh rosemary, plus more for topping
Instructions
- Roast the garlic: Preheat oven to 400°F (204°C), drizzle 1/2 tablespoon olive oil over halved garlic, season with salt and pepper, wrap in foil, and roast for about 40 minutes until soft. Let cool, then mash cloves.
- Activate the yeast: Stir the yeast into the room-temperature water and let sit for 10–15 minutes until foamy.
- Mix dough: In a large bowl, whisk together flour, oregano, and salt. Add activated yeast water, mashed roasted garlic, 1/2 tablespoon olive oil, and finely chopped rosemary. Stir until a sticky dough forms.
- First rise: Cover and leave dough at room temperature for 8–10 hours until doubled in size.
- Shape and cold ferment: Turn out dough onto floured surface, shape gently into a ball, and refrigerate for 1–24 hours.
- Preheat for baking: Place a lidded Dutch oven in the oven and preheat to 450°F (232°C) for at least 30 minutes.
- Score and bake: Remove dough from fridge, invert onto parchment paper, score with a blade, then lower into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 15–20 minutes until golden brown.
- Cool: Transfer to a wire rack and let cool for at least 1 hour before slicing.
Notes
Use bread flour for a chewier crumb; all-purpose flour is fine for a softer loaf. This bread is best enjoyed fresh but can be frozen for up to 3 months.
- Prep Time: 600 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian