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.Easy Artisan Roasted Garlic Rosemary Bread with butter
Wait until you have this with melted butter....you might melt yourself.

Print Recipe

Easy-Artisan Roasted Garlic-Rosemary Bread

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


  • 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


  • 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.

Two Years Ago: Spoonbread...You Can't Live Without
Three Years Ago: PB & J Sundae
Four Years Ago: Corn and Salsa Tortilla Soup

Post a Comment

102 Comments and 84 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!

    • Cathy 2

      I know, they are just the greatest books and make bread making so easy for everyone who thought they could never do it.

  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


    • Cathy 8

      Try it and let us know how it goes.

    • Mike 9

      Why eliminate gluten? It has the protein in wheat, holds the bread together. I wish the food/health faddists would leave us alone to enjoy good food without driving the cost of it up. Very few are truly allergic to it but they demand it’s elimination.

      • Deborah 10

        perhaps few are really allergic
        to gluten, but if you are one of the few, it is a big problem.

      • Penny 11

        I understand Mike. This fad is just crazy. In the 1800’s and before bread has always been around. I don’t recall this allergy a concern. Gluten is what makes the bread. It is more natural than the chemicals that have been introduced into our foods. Basically I understand wheat and barley to be very healthy…why eliminate it? I really don’t think it is an allergy, I think it is something else beyond that. Just because a doctor said so…ummm we all need to do some research on our own. Just my opinion, not looking change anyone, just wanted to make my own point.

        • B Theilman 12

          That’s because the people with celiac died before the 1800s. Same as with T-1 diabetics. The people with autoimmune disorders didn’t live to breed.

      • WJJBP 13

        Celiac disease is real. It causes severe malnourishment, bleeding gums, cankers sores, fatigue, fatty stools, constipation, etc. It’s not a fad.

        But unless you’ve been diagnosed with celiac, there’s no reason to avoid gluten.

    • Laura Jane 14

      I made it with a gluten free bread flour with a simple 1 to 1 ratio. It has incredible flavor! I found out I was allergic to gluten about 8 years ago and about almost cry with relief and joy when a bread recipe not only works out but is delicious… This was one of those recipes!!!

  5. Ashley 15

    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 17

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

    Shade and Sweetwater,

  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?

    • Cathy 19

      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 20

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

  10. Helen 22

    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 24

    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 25

      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 26

        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 27

          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.

          • Linde 28

            I make this bread all the time. In my gas oven, it takes about 45 minutes. Delicious. Never tried it with all that garlic! Hey! What could be so bad! LOL! I preheat my oven for 30 minutes too.

            • Cathy 29

              Wow, my bread would burn up if I cooked it that long. Have you ever tested your oven temp? Mine is spot on at 450 degrees. I might look into it.

              • Linde 30

                Yes, I had it tested not long after I purchased it. For some reason, everything takes longer to cook in it, however. For my bread, I use an instant read thermometer. I read somewhere that’s it’s done at 200 degrees.

                • Candice 31

                  For me, in a regular oven it always took 35 minutes. Then we moved and had a gas oven, and it takes close to 45 as well. It also doesn’t steam as well in this new gas oven, which makes me sad, but a new oven is on its way!! :D

  12. Bob 32

    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 35

    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 36

      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 37

        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 38

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

    • Cathy 39

      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 40

        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 41

    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 45

    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?

    • Cathy 46

      I’m sure it would change the cook time and you would lose the artisan crust around the sides. It’s something you would have to experiment with.

  20. steve 47

    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 50

    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 51

    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 53

    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 56

    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 57

    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 58

    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 59

    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 60

    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 61

      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 62

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

  30. Megan 64

    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 65

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

    • Kerry Kempinski 66

      I’m sorry. I spelled your name wrong. :(

    • Cathy 67

      Yes I have. You can make 3- 1 lb loaves with this recipe. You can double it but seven..not sure. You would definitely want to weigh the dough in ounces and get equal proportions. It will be tricky though because the dough is sticky. Make sure it’s very cold and wearing gloves coated in flour might help.

  32. Jessica 69

    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.

    • Cathy 70

      Make the whole recipe and only tear off as much as you want to make. The rest of the dough will be fine in the fridge for a week…longer if you leave out the garlic.

  33. Kimberly 71

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

  34. Nancy 73

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

    • Cathy 74

      I have never done that so I’m not sure. I really don’t think you’ll get the same result with a bread maker.

  35. RachF 75

    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 76

    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 78

    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 80

    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!

    • Anna 81

      Oh wait! I just read above and saw that you said it’s ok in the fridge for a week. Thanks!

  39. Janice 82

    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 83

      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 84

    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 86

    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 88

      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 89

    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 90

    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 91

      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 92

        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 93

    Hi Cathy,

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

  46. Sharon 95

    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 97

    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 98

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

  49. I made this bread yesterday and it turned out great- but the times on rising and chilling the dough seemed totally arbitrary and bizarre to me. I let the dough rise till doubled (about an hour and a half on top of my warm oven) as I would with any normal bread recipe and only popped it in the fridge for about an hour before baking and the bread came out perfect- fluffy, nicely shaped, and with a great taste. The dough is quite sticky, but since the recipe doesn’t call for any kneading that isn’t really a problem- just be sure to flour hands/dough ball generously when shaping. If anyone else is wondering if they can cut down on the times (especially that overnight chilling recommendation), my experience says yes. Thanks for a delicious (and easy!) new recipe!

    • Cathy 101

      I’m glad it worked out for you this time, but for consistent results I would stick with the recipe directions. I have made at least 500 of these loves and have found that doing it any other way really skews with the results. Thanks for sharing your experience though.

      • Tricia Lee 102

        I’m with you Cathy, I made it last nite,let it raise the 3 hrs then in fridge overnite. Went about my routine this am and finished the bread….awesome…thank you so much for the recipe. I’m going to check out your other bread recipes also.

  50. Claudia Maurer 103

    Could this recipe, either as is or without herbs, be used to make focaccia? The taste is outstanding!! How about pizza crust? The taste, the ease of making, the results….well, it will be a staple at the home. Amazing bread that sure made me a hit with the family! Thank you for sharing such a great recipe.

  51. Ece Zeynep Unutur 106

    I think I missed something. Read the recipe several times but still can’t get the filling metal tray with water and putting the dough in another tray. How do I do it? As for as I got, I fill a metal tray with water then place it at the bottom of the oven as I’m preheating it then when the oven is ready put the dough in another buttered baking tray then put it on the middle of the oven. Is that it? If it’s not I would love some detail. Thanks! Great recipe by the way.

    • Cathy 107

      That is exactly right. The water heats up and produces steam for the crust. It stays in the oven while the bread bakes on another tray.

  52. kl green 108

    I’ve made this bread about a dozen times now. Always a great success. I’ve discovered a difference in appearance and texture between using bread flour and all purpose. Tastes great either way, but the bread flour gives a fluffier loaf, at least when I bake it as a boule. Sometimes I make it in regular bread tins and it works well that way too.

  53. Mary 109

    When your recipe say “buttering the bread once really brings out the flavor of the garlic and rosemary”….are you saying to butter the slice of bread or the whole loaf after it comes out of the oven?

  54. Jax 111

    Could I put this in the bread machine on the dough cycle to mix it?

  55. Pamela 113

    Have my roasted garlic in reefer & a rosemary plant in garden–just have you get the bread flour! Can’t wait!!!

  56. Ece Zeynep Unutur 114

    I have to cook this tonight so can I not put it in refrigerator overnight and put it in the freezer for a few hours would that work as well?

  57. Carole Reader 116

    Easy artisan roasted garlic and rosemary bread recipe….. AMAZING! Great with a hearty bowl of soup or stew!! Highly recommend!

  58. You might melt yourself…lol Cathy! Totally trying this one out!

  59. Megan 118

    I was wondering, how deep into the dough should i cut the “X”?

    Thank you

  60. Leelee R. 120

    There are only two of us so I would like to be able to make one loaf at a time. Do you have a breakdown for that because I know sometimes when I just halve the recipe it doesn’t work out. Thanks for these great recipes!

    • Cathy 121

      The dough will keep in the fridge for two weeks. Just pull off an equal hunk and bake at different times.

  61. susan 122

    we just made your artisan bread. it is so yummy!

  62. Kadi 123

    I’m just curious…the recipe calls for oil but the directions do not say when to add it. When is the appropriate time?

    I just took two of these out of the oven and they turned out having a great flavor, but kind of dense and small. My yeast was not expired so I’m wondering if the temperature of the water was not warm enough would that cause the dough not to rise as much?

    I let sit for 3 hours and refrigerated over night, however I only had whole wheat bread flour on hand.

  63. Joni 125

    So I brought the ingredients make this and realized after I had grabbed multi grain bread flour. Threw it together anyways as it was a cold rainy day and may as well try it. First attempt at this kind of baking, (can’t say it’s really my thing but this looked amazing and seems super simple). Just pull it out of the oven a while ago and took first taste. It’s a little dense and didn’t rise like I believe it should but all in all the result still very good. I think it would be quite fantastic as a baguette so may try it in a different shape for the other half of the doughty I baked just one loaf to try. Anxious to try it with proper flour but can’t say this result was not worth the small amount of effort on a lazy day. Thanks for the recipe!!

    • Cathy 126

      The proper flour will make all the difference.

      • Joni 127

        Okay so follow up on the multi grain flour baguette attempt. Baked 1/4 of dough 25 min with just free shaping it and baking as I saw in another recipe. Result was a little flat so I hunted down a baguette baking contraption that was a mesh style tray shaped like an over size taco holder. Result was lovely rounded and perfect baguette. Texture is great and looks lovely, guess it pays to experiment when your in a pinch. Will be something I will be serving often, wonderful for sandwiches!!

  64. beth 128

    So grateful I ran across your blog while searching for a rosemary bread recipe! This is the best bread I’ve ever made. Our new favorite! Thank you!

  65. Erin Kester 129

    I’ve only made bread a couple times in my life and this was so easy and mine turned out exactly like the picture! Tastes amazing and has a nice, airy inside with a great crunch on the outside. Awesome recipe!! I can’t wait to try other flavor like cracked pepper/garlic and sharp cheddar/jalapeño. This will be our go-to recipe for artisan bread. Thank you!

  66. Abb 130

    Instead of using Rosemary, do you think I could add cheese instead? Do you know how I would go about doing this? It looks amazing!

  67. Jay the viking 132

    I have made the bacon cheddar version of this bread, and I’m glad to see in not the only one who has made this connection. I was planning to do this today… Looks like you beat me to it Cathy.

  68. Kimberly 133

    I’m making this recipe now. Just a few minutes left before it goes into the fridge. Normally I bake my artisan breads in a covered vessel. I’m excited to try the baking pan of water instead, however, my metal baking pan options are limited. I have a metal, shallow baking sheet or a few metal cake/pie pans. Can I make any of these work? How much water are we talking?

  69. Meagen 135

    can you replace the garlic cloves with garlic powder? if so how much garlic powder is needed???

  70. Tricia Lee 137

    I tried my hand at this recipe and the results were awesome.
    Tried to post a picture of my loaves but couldn’t figure out how to do it. I made my loaves lengthwise with a split down the center.

  71. Megan 138

    Hi! Love this combination of flavours! I’ve been making the ABin5 bread for a while, but your water to flour ratio always ends up with the best tasting bread, full of big airy holes.

    One question for you. My loaves always end up being flat compared to your photos. Any tips? When I make the recipes from the book, I get more of a rise. (although they’re always more dense)

    Thanks in advance!

    • Cathy 139

      Use a smidgen less water maybe or your dough is not cold enough. Let it sit out maybe 10 minutes before baking, but you might have to bake a few minutes longer.

  72. Colleen Coger 140

    I love the Artisan Bread in 5 method and your recipe sounds great. My question is that
    most of the ABin5 recipes call for 1 1/2 Tbsp. yeast. Why would you need to use 2 Tbsp?

    • Cathy 141

      This is my version of the recipe and what I feel works better with the type of flour I use and amounts. I’ve made it hundreds of times so I know it works well.

  73. Karen Fulbright Pollack (@figandscallion) 142

    Wonder how this would come out in an Emile Henry terra cotta lidded loaf pan, as opposed to free form on baking sheet? It’s supposed to yield an artisan crusty result to bread…I have one but haven’t used it yet.

  74. Elise 143

    Do you have a conversion you like for using a starter rather than active dry yeast?

  75. Cathy 145

    absolutely delicious and easy.I baked it on my pizza stone but only chilled it 4 hours.Since i love rosemary I will add a bit more next time and maybe some on top too .

  76. Rob 146

    Cathy, this may be a dumb question, but does this require a bread maker? It’s not clear from your early instructions about mixing with a wooden spoon and then covering. I don’t have a bread maker, and have been successfully making bread dough with my food processor (book: The Best Bread Ever), so was hoping I can make this too.

  77. Missus 148

    I baked this bread this morning with a very minor alteration. I used about a 1/4 cup of hot green chile (thawed from frozen and then chopped) and left out the rosemary. I needed to bake it a little bit longer because of the extra moisture but it was incredibly delicious! I had to write a comment to say how much I loved this recipe! Easy enough for a beginner baker like myself also.

  78. Sheryl 149

    Can this be started in a bread machine?? The bread machine (if you think it would be ok) would take the ingredients and once set for the dough machine proofs the yeast and mixes etc., then can add the garlic and rosemary it will mix through and at that poi t I would be able to place in baki g pan and then oven after shaping and cutting the “X” on top.
    Time saver and the 3 hours for rise would all be done in machine.
    Please provide your opinion. Thanks so much

  79. Margareta 151

    On my to-try list! Thanks for sharing!

  80. Susan Lesmeister 152

    Very very delicious! Make it all the time!

  81. Nels 153

    Would it be possible to bake the entire recipe as one loaf? I’d like to get really large slices similar to the Seattle brand sourdough you can buy in stores.

    • Cathy 154

      I have never done it. Your cooking time is going to really increase and I would use a thermometer to figure out when the middle is done or do a couple test runs.

  82. Laura Jane 155

    Incredible flavor and hearty consistency! Oh, boy! I made this recipe with gluten free flour and am extremely satisfied with it! I love garlic and homey spices. Thank you for posting this recipe! I put the other half of the dough in the freezer and can’t wait to make more.

  83. Candice 157

    Just made this today. Great recipe!

    I was a bit concerned at how wet it was before putting it in the oven, but it turned out beautifully! My boyfriend loves it, and I’ve already passed along the recipe to a friend who only saw a picture. Can’t wait to make it again for my mom’s birthday dinner!


  84. Lynn 158

    I made this bread and it was yummy but dense. I let it rise for over 24 hours.. Baked it in a dutch oven. It looks beautiful and taste great, but I was disappointed that had very little air pockets. I used bread flour but will try making it again with all purpose flour

    • Cathy 159

      Make sure to weigh your flour…830 grams and bake on a baking sheet with a tray of water according to the recipe.

  85. Pam 160

    Made this and the flavor was delicious! But it was half the height of your pic, not brown and very dense and wet. Guests loved the flavor I will try again but any suggestions? I followed your recipe Exactly! Put in the fridge at 9pm baked at 4pm next day could that be the problem? Thought it should be lighter texture. Thanks!

    • Cathy 161

      Assuming you used bread flour. Measurements have to be exact. It could be a little too much water and not weighing flour could make a big difference. Your oven temperature could be off too leaving it wet so it sounds like you need to cook it longer possibly.

  86. LB 162

    I made this bread last weekend and it was amazing. I gave my daughter and son-in-law a loaf and they called about an hour later to tell me it was the best bread they ever had! In the future, I’m going to cut in half the roasted garlic cloves so I can have the taste throughout the bread. Thanks for a phenomenal EASY bread recipe! Keep them coming!

  87. Amy Nolin 163

    I used this recipe to make homemade bread for the first time. It came out just like the picture and tasted great. I was really happy with it. The only thing I’d like to improve next time around is that it came out slightly doughy in the middle still. I’m assuming I just need to keep it in longer next time, I just don’t want to dry it out! Overall, great first time bread making experience!

  88. Disappointed Baker 165

    I’m no novice to making bread, but this loaf was terrible. It was incredibly bland, and was a huge disappointment after waiting so long for it to rise, and then having to wait overnight. A complete waste of ingredients, right in the trash.

    • Cathy 166

      Something definitely went wrong..you used too much flour or not enough. I make this bread almost daily and it’s always perfect, so not sure what went wrong for you. It’s one amazing loaf.

  89. Christine 167

    My dough has only been prooving for about 30 minutes and its already up against the saran wrap… This is my first time ever making bread and I’m worried. Is that okay, or should it have more room?

  90. Shira 169

    My first time baking loaves of bread, and this recipe is so good! I weighed the flour, and used 2 tsp of dried crushed rosemary instead of fresh. I baked one loaf to start with, and will bake the other one soon. I just need to bake it a little longer than 30 minutes, as the middle was slightly doughy still, but still very edible and very delicious. Really easy to make!

  91. Bob in Argentina 170

    Can I assume that it goes into the oven cold from the refridgerator? And, is it “coarse” kosher salt?

    • Cathy 171

      Yes. “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.”

  92. Bob in Argentina 172

    One more question. This is the first time I have tried this. I used my 4 quart crock pot for mixing rising. After two hours it was up to the top so I decided I would just put it in the fridge till tomorrow. Now, after 4 hours I notice that it has fallen a couple of inches…what you think?

  93. Sanchita 174

    I’m new to breadmaking, but I was curious, I just bought a breadmaker so how would I make this recipe in a breadmaker?

  94. mwood 176

    Ive made this recipe several times before as is and LOVED it. it turns out perfectly.

    Thinking of braiding the dough and turning it into a wreath, will it mess up the rise?


  95. Fatemeh hajiani 177

    Hello. Where and when do we use the olive oil and how much? Tks

  96. This roasted garlic-rosemary Bread was simple and delicious!This truly is my new favorite Bread recipe Thank you for this delicious Bread recipe.

  97. Noel 179

    Hi Hello hey, Happy new year !
    Is it possible to skip the step of refigeration? and go straight to baking?
    thanks :)

  98. Candice 181

    I have probably made close to 60 loaves of bread with this recipe, so figured I should write to say just how much I love this recipe. The best thing is, that without the garlic and rosemary you have a basic bread recipe that can host such a wide variety of flavours.

    Some of my go-to varieties are:

    Cheddar & Chive (an absolute crowd pleaser!)
    Black Olive & Feta (sometimes add sun-dried tomato)
    Cinnamon Raisin

    Thanks for such a great, easy to follow recipe! I use it all the time!

  99. Napoya 182

    This bread is by far one of the best breads I’ve eaten in a long time! It is also easy to get together. Will definitely make it again!!

  100. Emily Strong 183

    I tried freezing a batch of dough (doesnt hurt to try) and it exhausted the yeast. Has anyone tried refrigerating the dough for a couple days, maybe three?

  101. Emily Strong 184

    What did you do with the olive oil? I used it to oil the bowl I was rising in. This bread is always a huge hit!

  102. Dylan 185

    I accidentally left my bowl out on the counter over night. Will this majorly effect my dough?


Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting