Ah, Rosemary Garlic Bread—classic, aromatic, and utterly irresistible! Here’s a simple and flavorful recipe you can follow:
Ingredients
- 3 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm water (around 110°F / 43°C)
- 2 tbsp olive oil + extra for brushing
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
- Optional: coarse sea salt for topping
Instructions
- Activate Yeast:
- In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let it sit 5–10 minutes until frothy.
- Make Dough:
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil. Mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic. You can do this by hand or in a stand mixer with a dough hook.
- First Rise:
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Prepare Garlic-Rosemary Mixture:
- Mix minced garlic and chopped rosemary with a tablespoon of olive oil. Set aside.
- Shape the Bread:
- Punch down the risen dough and shape into a loaf or round.
- Place on a baking sheet lined with parchment paper.
- Score the top lightly with a knife (optional).
- Brush generously with the garlic-rosemary oil. Sprinkle coarse salt if desired.
- Second Rise:
- Cover lightly and let rise another 20–30 minutes.
- Bake:
- Preheat oven to 400°F (200°C).
- Bake 20–25 minutes, or until golden brown and hollow-sounding when tapped.
- Cool and Serve:
- Let bread cool for 10 minutes before slicing.
- Serve warm with butter, olive oil, or just as-is.
💡 Tips:
- For extra flavor, roast the garlic beforehand for a sweeter, milder taste.
- You can also drizzle a little extra olive oil over the top right after baking for a glossy finish.
If you want, I can also give you a quick 30-minute “no-yeast” version that’s soft, garlicky, and rosemary-scented—perfect for a last-minute craving.
Do you want me to do that?
