Roasted Garlic Rosemary Artisan Bread

This roasted garlic rosemary artisan bread folds roasted garlic directly into the loaf instead of mixing it throughout the dough. The result is a crackly crust, chewy crumb, and ribbons of sweet roasted garlic and rosemary layered through every slice.

Course Bread

Cuisine American

Keyword chocolate chip artisan bread, homemade artisan bread, roasted garlic bread, roasted garlic rosemary artisan bread, rosemary bread

Prep Time 25

Cook Time 45

Rise snd Cooling: 3 30

Total Time 4 40

Servings to 10 slices

Calories 235kcal

Author Cathy Pollak

Equipment

Stand Mixer or large mixing bowl. For mixing and kneading the dough.
Dutch Oven Creates steam for an artisan-style crust.
kitchen scale For weighing ingredients. (optional)
parchment paper Helps safely transfer the dough.
Banneton or towel-lined bowl. Supports the loaf during the second rise.
bread lame or sharp knife. For scoring the dough.
digital thermometer Checks for doneness.

Ingredients

Dough:

about 4 cups (500 g) bread flour or all-purpose flour
2¼ tsps (7 g / 1 packet) RapidRise yeast if you use regular yeast your rise times will be longer
2 tbsps (25 g) granulated sugar
1¾ tsps (10 g) table salt
1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
2 tbsps (30 ml) olive oil

Roasted Garlic Filling:

2 medium garlic bulbs
2 tbsps (30 ml) olive oil
2 tbsps finely chopped fresh rosemary

Instructions

Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer or large mixing bowl. Add the warm water and olive oil, then mix until a shaggy dough forms. Knead with a dough hook on medium-low speed for 6–8 minutes or knead by hand for 8–10 minutes until the dough becomes smooth, soft, and slightly tacky.
about 4 cups (500 g) bread flour, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 2 tbsps (25 g) granulated sugar, 1¾ tsps (10 g) table salt, 1¼ cups (300 ml) warm water, 2 tbsps (30 ml) olive oil
Shape the dough into a ball and place it into a lightly oiled bowl. Cover and let rise in a warm spot for 60–90 minutes or until doubled in size.
While the dough rises, preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 35–45 minutes until the cloves are soft and golden. Let cool slightly.
2 medium garlic bulbs, 2 tbsps (30 ml) olive oil
Squeeze the roasted garlic cloves into a small bowl and mash with the chopped rosemary until spreadable. If the mixture feels especially loose or oily, stir in a small pinch of flour to help it spread more evenly across the dough.
2 tbsps finely chopped fresh rosemary
Turn the dough onto a lightly floured surface and gently stretch it into an 11 x 9-inch (28 x 23 cm) rectangle. Spread about two-thirds of the roasted garlic mixture over the dough. Fold the dough like a letter by bringing the bottom third upward and the top third downward. Spread the remaining garlic mixture lightly over the folded dough, then roll tightly into a log and pinch the seam closed.
Place the dough seam-side down into a floured banneton or towel-lined bowl. Cover and let rise for 45–75 minutes until the dough looks puffy and slowly springs back when lightly pressed.
Place a Dutch oven with its lid into the oven and preheat to 450°F (232°C) for at least 20 minutes before baking.
Turn the dough onto a sheet of parchment paper and score the top with one confident slash using a sharp knife or bread lame. Carefully transfer the dough into the hot Dutch oven using the parchment paper.
Cover and bake for 25 minutes. Remove the lid and continue baking for 15–20 minutes until the crust is golden brown and the loaf reaches an internal temperature of 200–205°F (93–96°C).
Transfer the bread to a wire rack and cool for at least 1 hour before slicing. Cutting too early can create a gummy interior while the crumb is still setting.

Notes

Bread flour creates a slightly chewier artisan-style crumb, while all-purpose flour gives the loaf a softer interior.
Roasting the garlic before layering it into the dough creates a sweeter, mellow flavor that spreads through the loaf without overpowering it.
If the dough feels tight or resistant while shaping, let it rest for 5–10 minutes before continuing.
The loaf is fully baked when the crust sounds hollow when tapped and the interior reaches 200–205°F (93–96°C).
Store leftover bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days.

If you’re making this Roasted Garlic Rosemary Artisan Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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