Easy Artisan Roasted Garlic-Rosemary Bread

Easy Artisan Roasted Garlic Rosemary Bread
Hey everyone…remember back when I made the Easy Artisan Bacon-Cheese Bread? I know many of you tried it and loved the results. Well, I’m back with the same bread but with a new flavor, roasted garlic-rosemary. To. Die. For.

This bread is inspired by my absolute favorite bread baking books, Artisan Bread in 5 Minutes a Day and Healthy Bread in 5 Minutes a Day. These books have changed my life, I really mean that. I have learned to make amazing, homemade bread for my family almost daily. It’s so simple and the recipe has never failed. I have made my own adjustments that I think make the recipe work better and even make it even more foolproof. 

Roasted garlic and rosemary is added to give an amazing flavor to an already awesome bread. I can’t wait for you try it!

Easy Artisan Roasted Garlic Rosemary Bread dough 2
This recipe makes two loaves. And it’s okay if they kiss each other as they head into the oven.

Easy Artisan Roasted Garlic Rosemary Bread dough
I cut an “X” shape or other design into each loaf so steam can escape while baking.

Easy Artisan Roasted Garlic Rosemary Bread slice
Each piece will have hunks of roasted garlic and flecks of rosemary…it should be against the law.

Print Recipe

Easy-Artisan Roasted Garlic-Rosemary Bread

Recipe from: Inspired by Artisan Bread in 5 Minutes a Day | Serves: 2 loaves

Ingredients

  • 4 medium garlic bulbs
  • olive oil
  • 2 Tablespoons granulated yeast (active dry yeast)
  • 3 cups warm water (about 105 degrees, so slightly above body temp)
  • 5-1/2 cups (29.30 ounces) bread flour, more for dusting
  • 1-1/2 Tablespoons kosher salt
  • 2 Tablespoons chopped fresh rosemary
  • 1 Tablespoon butter
  • 1 Tablespoon yellow cornmeal

Directions

  • Preheat oven to 450 degrees F. Peel away a couple of layers of the garlic bulb skin but make sure to leave the cloves intact and the bulb as a whole. Slice about 1/4" off the top of the bulb, exposing the cloves. Place all bulbs in aluminum foil, drizzling each head with olive oil. Cover completely with more foil. Place in oven on a baking tray for 45 minutes. When done, wait for garlic to cool. Use a fork to remove each clove or squeeze out with your hands. Set aside.
  • Add yeast to your dough mixing/rising container. Pour in warm water and let the yeast sit for 5 minutes. Add flour, salt, roasted garlic and rosemary. Start mixing with a wooden spoon, use your hands as necessary to fully wet the mixture (the dough will be very wet and sticky). Cover dough with container top or plastic wrap and set in a warm place to rise for at least 3 hours. After 3 hours place dough in the refrigerator overnight. (This helps make the dough less sticky and easier to work with.)
  • When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.) Preheat oven to 450 degrees F, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle cornmeal over the butter to prevent the bread from sticking.
  • Sprinkle the dough with flour and flour your hands as well. Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) Let rest on the baking tray for 20 minutes. Right before placing in the oven, score top of bread with an "x" or other decorative mark, cutting right through the dough.
  • Bake for 30 minutes. Remove from oven and let cool 15-30 minutes before slicing.
  • Buttering the bread once served REALLY brings out the garlic and rosemary flavor.
Easy Artisan Roasted Garlic Rosemary Bread with butter
Wait until you have this with melted butter….you might melt yourself.

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Four Years Ago: Corn and Salsa Tortilla Soup

Post a Comment

48 Comments and 41 Replies

  1. I swear by the Artisan Bread in 5 Minutes a Day book. In fact, I have a loaf in the oven right now using one of their recipes!

  2. Meghan 3

    You had me at hunks of roasted garlic! Looks incredible, Cathy!!

  3. Damn, this bread looks good! Totally going to bake this!

  4. Carole Penner 7

    Any possibility of making this bread gluen free? I’m not allergic but I’m always looking for
    options.

    Thanks.

  5. Ashley 9

    This sounds so good – I love anything with rosemary and then combined with homemade bread? Yumm

  6. This recipe looks great. I love the combination of roasted garlic and rosemary. Can’t wait to make it as I love homemade bread! I really enjoy your writing also. Great blog!

  7. Kyddryn 11

    Ooooh…as soon as I can buy groceries I am going to make this! Mouth…watering…

    Shade and Sweetwater,
    K

  8. Hi Cathy!
    This looks delish!! What about whole wheat flour? I really like to use BRM whole wheat flour for all of my baking. Have you tried any of these recipes with anything other than bread flour? What’s your take on bread flour? Absolutely necessary?
    Thanks!

    • Cathy 13

      The original recipe calls for all-purpose which I have done. However, I always prefer bread flour because it makes a fuller rounder loaf while all-purpose makes a denser, flatter loaf. The higher protein bread flour just gives a better result and a lighter and airier bread. I haven’t made this with wheat flour but there are recipes for this method using wheat flour in the Healthy Bread Making Book.

  9. Kristen 14

    Oh wow Cathy… this is one gorgeous loaf of bread. I bet your house smelled heavenly when it was baking!

  10. Helen 16

    Has anyone tried this without the garlic and rosemary? Trying make one of each to please the picky eaters in my house. Thanks

  11. Lisa 18

    I made the bread (with 1/2 the cheese and rosemary, what I had) and I thought I did everything right and it tastes great and looks lovely and brown but it is not done inside. I haven’t baked a lot of bread, is 30 minutes at 450 long enough usually?

    • Cathy 19

      You did 2 loaves? Have you ever tested your oven temperature? At 450 for 30 minutes, it’s plenty of time. You used the water for steam.

      • Lisa 20

        yup, I did two loaves and used water. It seemed really hot, I bake a lot but I have never checked the temp. I will though.Thanks

        • Cathy 21

          Baking bread can be a little different in everyone’s house. Did you let it rest a full 30 minutes on the baking tray before placing in the oven? And you said you used cheese? That shouldn’t matter but it could have been the moisture level of a certain cheese. Hard to say.

  12. Bob 22

    I just got Artisan Bread in 5 Minutes a Day for Christmas, it’s my new favorite thing ever. Love these flavors, can only imagine the bread is awesome.

  13. I would love to try this one. I love the smell of roasted garlic.

  14. I love roasted garlic! I MUST try this! You make it look easy!!

  15. Theresa setzer 25

    This was my first attempt at homemade bread! It was almost perfect…..operator error. It was slightly dense at the bottom but I put it back in a 450 oven on a pizza stone before serving and that seemed to take care of the problem. Will be purchasing the recommended book so I can figure this out. I had the same problem as Lisa.

    When I was initially proofing I put the bowl in a 200 degree oven but after 30 minutes I thought it was too hot and took it out. Could that have an effect on the density?

    • Cathy 26

      So many things can change bread dough and it’s very much about the environment it’s in…but I would try again. I let mine rise on the counter and the temp in my home is 70 degrees, so no need for the 200 degree oven. Did you let it sit overnight in the fridge?

      • theresa setzer 27

        It was in the refrigerator overnight. Ate some this morning for breakfast (toasted) and it was amazing! I am very happy with the recipe and this turned out great for a first try. Can’t wait to get receive the book and make something else. Thanks for all you do to keep the blog interesting and approachable!

  16. Alycia 28

    Can I use all-purpose flour in this recipe? Would it still turn out okay?

    • Cathy 29

      You can but it must be unbleached. And you will not get the full, chewy, airy loaf you see here. It will be more dense and flat.

      • Alycia 30

        I see. Thanks for the input! I’ll just get some bread flour. No sense in wasting a bunch of time, energy, money and ingredients on something that doesn’t turn out fabulous!

  17. Mandy 31

    Thanks for the recipe! It’s super easy and turned out wonderful! I added some olives and sun-dried tomatoes, and it’s absolutely delicious. I’ve booked marked your blog, and I’ll definitely be back. Thanks again!

  18. oh man. i’m so excited for this! (potentially stupid) question: do i need to leave the baking sheet with water in the oven as the bread bakes? or do i take it out when i put the bread in?

  19. Maria 35

    Could u make this in metal bread pans? I want to make a garlic bread for this school lunch i’m putting together, but I need it to be a long skinnier load instead of the round one. Is that possible & would it change the cook time?

  20. steve 37

    Sounds great but one question from a guy who never baked a loaf of bread in his life. Does the dough need kneading?

  21. Kim 40

    I baked my first loaves of this for dinner last evening…what a treat! I divided the dough in half and made one container with the roasted garlic and rosemary and for the other loaf I used the roasted garlic and sliced jalapeños (from the jar).

    One word of caution, be careful when you open the oven door to remove the baked bread. I opened the door and bent down to pull the oven rack out too quickly and the steam from the water escaped through the oven door into my face (ouch).

    Thanks for sharing this wonderful recipe!

  22. Stephanie 41

    Hi Cathy,

    This recipe looks great! Quick questions, Do you need to refrigerate it over night? Idk if I can wait that long, also if I want to cook one loaf now and one on another day, how long can it sit in the fridge for?

  23. Danielle 43

    Would this work with dried rosemary? I planned to make this today but of course the store was sold out of fresh rosemary. If so, how much would you use?

  24. Bethany 46

    Made this recipe today. I would like to have more garlic flavor next time. I allowed it to rise for three hours and then popped it in the oven. It was so delicious. I love the crust.

  25. megan 47

    wow! this is one of the first breads i’ve ever made, and it came out great! like cathy says, if you use all purpose flour rather than bread flour, it will still come out nicely, but it is definitely denser than the bread pictured. it’s still delicious! the butter really does bring out the flavor of the garlic and rosemary, as well.

  26. Sara 48

    Hi! I made this bread last weekend and it turned out amazing! Thank you so much for posting! I made another batch tonight, only this time I added fresh lavender to the garlic and rosemary. I’ll bake it tomorrow, but I can say right now that it smells absolutely wonderful!

  27. AEM 49

    I made this recipe today with great success! Instead of fresh I used crushed, dried rosemary and also about twice as much roasted garlic, which I smushed up pretty well before adding to the dough. My only mistake was forgetting to score the loaf, but it still turned out great. I’ll definitely be making this one again. Thank you!

  28. Alicia Doxtator 50

    I am currently baking this bread. I followed each step very carefully but still the inside is gooey and outside is crusty after 30 mins at 450. Does letting it rest outside of the oven continue the cooking process?

    • Cathy 51

      Yes it can. There are lots of variables when you bake bread such as the temperature of the dough when you put it inside, the temp of your oven etc. Let is sit a while before cutting into it too.

  29. Cathy H 52

    What is granulated yeast? If I use active dry or quick yeast is that ok?

  30. Megan 54

    I made this bread for Thanksgiving and it was a HUGE hit! Everyone LOVED it! But more importantly about three days later I come home from work and there was rosemary and 4 bulbs of garlic on the table. When I asked my fiancé why it was there, he looked at me sheepishly and said ummmmm well uhhhh I was going to make stew tomorrow and thought that the bread would be a good addition. I couldn’t help it, he loved it so much, how could I NOT make it!

  31. Kerry Kempinski 55

    Kathy,
    I was wondering if you have ever doubled this recipe and made smaller loaves? I have seven smaller loaves I have to make.

  32. Jessica 59

    This looks great and I’m looking forward to trying it. One question: Can you halve this recipe? I just want to make one loaf.

  33. Kimberly 61

    Could you put this in the freezer to chill it to speed the refrigeration process?

  34. Nancy 63

    Can I half the ingredients and make in a bread maker?

  35. RachF 65

    My Italian husband, who loves garlic and rosemary, and I are in the processes of making this bread. His first time, I’m just the helper….can’t wait to try it tomorrow! Oh and the Artisan Bread in 5 Min cookbook just fell into my lap last week as I cleaned under our stove…the last renters must have dropped it back there :)

  36. Jeremiah 66

    So I am just about to put this loaf in the oven. My question is why no oil or sugar. I must have read the recipe a dozen times thinking there might be an error. I said what the heck can’t hurt to try. Does dough react differently with out sugar or fats. I thought it was sugar that activated yeast. And that it was sugar that caramelized the crust.

  37. Missy 68

    Hello! I can not wait for breakfast, I have the dough resting and it will be going into the fridge tonight :) My question is can it be baked on a pizza stone, or should I use a metal tray?
    Thank you in advance, my mouth has been watering since I discovered this recipe!

  38. Anna 70

    How long am I able to leave the dough in the fridge for before baking it?

    I don’t think I’ll finish two loaves by myself over the next few days!

  39. Janice 72

    Made the bread, but dough was so “loose” it wouldn’t stayed formed in ball, spread out on baking sheet. I wanted a thick dough ball to create a bread for slicing….what do you think I did wrong?? Baked first half of dough, was good, left remaining half in frig, tried it a couple days later, was even more loose…still tastes great, browned nice, but doesn’t look like your pic!

    • Cathy 73

      Sounds like something went wrong. Too much water? I make this recipe over and over again so I know it’s solid. It must be refrigerated over night before baking. The dough is very sticky but it bakes up nicely.

  40. Leon Gilner 74

    I wanted you to know that after I read your comments on Artisan Bread in 5 minutes, I just had to buy the books. It has now been several months, and I have baked dozens of different breads with some of my own variations. I had never baked bread before and I now I am baking every week. My wife must stop me temporarily when we have no more room in the freezer. Furthermore, I have infected at least a dozen of my friends with the baking bug. As you said, it has changed my life. Many thanks and thanks for all the superb recipes.

  41. Willsie 76

    Can’t wait to try this. I have a very, very silly question. You mention buttering the bread to make the rosemary and garlic flavors pop – what kind of butter do you recommend – e.g., what brands do you favor, do you whip the butter? If so, do you add anything while whipping? It sounds silly to ask such a basic question, but there are times when butter is bleh, and other times when it is simply divine. I’m still trying to figure out the divinity part.

  42. It was so easy to put together, but the bread did not finish cooking inside !! How much space did you leave between the bread and the water pan ???

    • Cathy 78

      The water pan is there for a crunchy crust. It sounds like your oven might not be hot enough. Next time I would try cooking a little longer, 5-10 minutes depending on how much it didn’t cook.

  43. Alexandrea 79

    I can’t wait to try this recipe! Can I freeze the bread to save it for a later time? Do I freeze the cooked bread or the dough? I’ve never made bread so I don’t know what I’m doing! Any advice is appreciated! Thank you!

  44. KL Green 80

    I made this last weekend! It turned out great. I halved the recipe to make one loaf. After one day it still seemed to watery and very sticky, so I added a little extra flour. I was wondering if one should knead it after the fridge, but decided to keep it minimal. It was a little flat (not very flat, but a little flat). But it tasted great, the appearance was generally excellent. I plan to try again very soon.

    link to facebook.com

    • Cathy 81

      This is a recipe you don’t want to halve, it doesn’t work as well. The dough can sit in the fridge for two weeks so pull off one chunk at a time and bake the other later. Also, did you use a scale to measure your flour, it gives a better result. The dough is very, very sticky, use flour on your hands to shape it. Try taking it out of the fridge maybe only 10 minutes before baking and shape and see how it goes.

      • KL Green 82

        Ah…okay…thanks for the tips! I did not use a scale. I like the idea of keeping it in the fridge for a week or so. I make bread by hand every weekend and this could save time.

  45. Sarah 83

    Hi Cathy,

    Have you ever made this without roasting the garlic first, just using raw whole cloves?

  46. Sharon 85

    I believe you are in the US
    I am in Canada and wonder if you have heard from anyone Canadians who have used regular AP flour from here for this recipe? Higher gluten content in our winter wheat so I am thinking it may perform nearly as well as your bread flour

  47. Roger F 87

    I followed the recipe to the letter and it came out awesome. Very easy and the variations of embellishment (olives, pepperoni,sun dried tomatoes, herbs, etc.) is limitless. Thanks for the recipe.

  48. Mariela 88

    Do you leave the pan with the water in the oven while the bread is baking?

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