Homemade Garlic Rosemary Bread Recipe

Introduction

This homemade garlic rosemary bread is fragrant, flavorful, and perfect for any occasion. With a crisp crust and soft, tender crumb, it’s a satisfying loaf that pairs wonderfully with soups, salads, or just a bit of butter.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining the warm water and yeast in a small bowl. Let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, garlic, and rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for about 10 minutes until it is smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let it rise for another 30 minutes. Meanwhile, preheat the oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife. Bake for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For extra flavor, lightly toast the garlic before adding it to the dough.
• Swap fresh rosemary for dried rosemary if needed, but reduce the amount to 1 tablespoon.
• Brush the top of the loaf with olive oil before baking for a shinier crust.
• Try adding a tablespoon of grated Parmesan cheese to the dough for a cheesy twist.

Storage

Store the bread in a paper bag at room temperature for up to 2 days to keep the crust crisp. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If you do, add it directly to the dry ingredients without dissolving it in water first. You may also reduce the rising time slightly.

What if my dough doesn’t rise?

Make sure your water is warm but not hot, ideally between 100-110°F (38-43°C). Also, check the expiration date on your yeast. If the yeast is old or the water is too cold or hot, the dough may not rise properly.