Prep Time: 15 minutes
Resting Time: 12–18 hours
Second Rise: 45 minutes
Bake Time: 45 minutes
Total Time: Approximately 14 hours
Difficulty: Easy
Servings: 8 slices
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1 tablespoon fresh rosemary, finely chopped
- 4 garlic cloves, roasted and mashed
- 1½ cups warm water
- 1 tablespoon olive oil
- Extra flour for dusting
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, salt, instant yeast, and chopped rosemary. Add the mashed roasted garlic and stir until evenly distributed. Pour in the warm water and olive oil. Mix everything together with a wooden spoon until no dry flour remains. The dough will appear sticky and shaggy, which is exactly what you want.
Step 2: Let the Dough Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Leave the dough at room temperature for 12 to 18 hours. During this time, the yeast slowly develops gluten and flavor, creating the bread’s signature airy texture.
Step 3: Shape the Dough
Lightly flour your work surface and gently scrape the dough onto it. Fold the dough over itself several times to form a rough ball. Avoid pressing out too much air because those bubbles create the beautiful open crumb.
Step 4: Second Rise
Place the shaped dough onto a piece of parchment paper. Cover loosely with a towel and allow it to rise for about 45 minutes.
Meanwhile, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven while it preheats for at least 30 minutes.
Step 5: Bake the Bread
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper and gently lower the dough into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for another 15 minutes until the crust becomes deep golden brown and crispy.
Step 6: Cool Before Slicing
Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This allows the interior to finish setting and prevents the bread from becoming gummy.
Helpful Tips
- Fresh rosemary provides the best flavor, but dried rosemary can be substituted if necessary.
- Roasting the garlic beforehand creates a sweeter, milder flavor than raw garlic.
- For extra crunch, sprinkle a little coarse sea salt on top before baking.
- Store leftover bread in an airtight container for up to three days.
- Freeze sliced bread for up to three months for easy reheating.
Serving Suggestions
This rustic rosemary garlic bread pairs wonderfully with tomato soup, creamy pasta, grilled chicken, beef stew, charcuterie boards, or olive oil and balsamic vinegar. It also makes delicious toasted sandwiches and flavorful garlic toast.
Nutrition Information (Per Serving)
- Calories: 190
- Carbohydrates: 36 g
- Protein: 5 g
- Fat: 3 g
- Saturated Fat: 0.5 g
- Fiber: 2 g
- Sugar: 0.5 g
- Sodium: 440 mg
- Potassium: 65 mg
- Calcium: 12 mg
- Iron: 2 mg