Rosemary Garlic Bread in the Dutch Oven
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Let’s bake this rustic garlic rosemary bread in the Dutch oven for golden, crispy crust & a soft crumb! Fresh rosemary, a whole head of roasted garlic, and a touch of garlic powder give this loaf rich flavor without tasting overpowering or bitter.
Equipment
Ingredients
Roasted Garlic Paste
- 1 head of garlic
- 1 Tablespoon plus 2 teaspoons olive oil, divided
- salt and black pepper
- 1 Tablespoon fresh rosemary, finely chopped
- 1 Tablespoon garlic powder
Rosemary Garlic Bread
- 4½ cups all purpose flour
- 2¼ teaspoons active dry yeast (one packet)
- 1½ teaspoons salt (use table salt or fine sea salt)
- 1½ cups warm water (between 105°F and 110°F)
Instructions
Make the Garlic Paste
- Preheat the oven to 400°F. Cut the top ½-inch off the head of garlic to expose the cloves inside. Remove any of the loose papery skin, but leave the whole bulb intact.
- Place the head of garlic cut-side-up on a large piece of aluminum foil. Drizzle 2 teaspoons of the olive oil on top slowly, allowing it to seep down in between the cloves. Sprinkle with a pinch of salt and black pepper.
- Wrap the garlic tightly in the aluminum foil and place on a baking sheet. Bake for 40 to 50 minutes, until the garlic cloves are tender and golden.
- Cool for a few minutes, then squeeze the bottom of the garlic bulb so the cloves pop out into a mixing bowl. Add the remaining 1 tablespoon of olive oil along with the chopped rosemary and garlic powder, and mash it with a fork until it forms a thick paste. Set aside.
Make the Bread Dough
- In a mixing bowl, whisk the flour, active dry yeast, and salt.
- Add the warm water and mix until it forms a shaggy dough.
- Knead the dough for about 3 minutes inside the mixing bowl.
- On a lightly floured surface, spread out the dough in a rectangle, then spread the roasted garlic paste on top. Fold the dough in thirds (like a letter) then continue kneading for another 3-5 minutes, until the dough is elastic and smooth.
- Shape the dough into a ball and place it back in the mixing bowl. Cover with a clean kitchen towel or dinner plate and let it rise in a warm, draft-free spot until it doubles in size, after about 2 hours.
Shape & Bake the Bread
- On a clean surface, shape the bread into a ball and create tension by gently pushing the top of the dough from the center, down the sides, and underneath.
- Place the dough in a proofing basket or shallow bowl lined with a kitchen towel & dusted with a little flour. Cover with a towel & allow it to proof for 30 minutes.
- While the dough proofs, place a Dutch oven with the lid on the bottom rack of your oven and preheat the oven to 450°F.
- Transfer the proofed loaf to a large piece of parchment paper sprinkled with a little flour or cornmeal. Remove the hot Dutch oven from the preheated oven and carefully transfer the dough by the corners of the parchment paper into the Dutch oven. Bake with the lid on for 30 minutes, then remove the lid and bake for another 10-15 minutes, until the crust is golden and crispy.
- Allow the bread to cool on a cooling rack for at least 1 hour before slicing.
Notes
- Rosemary: I prefer to add one tablespoon of fresh rosemary to ensure it’s in every bite. However, if you don’t want a pronounced herb flavor, reduce it to 2 teaspoons or use dried rosemary which is less potent.
- Garlic Paste: You can prep the garlic paste ahead of time and store it in the fridge for a few days. Or double or triple the recipe and use it in other dishes like pasta!
Nutrition
Serving: 1 slice (of 12)Calories: 186kcalCarbohydrates: 37gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 294mgPotassium: 66mgFiber: 2gSugar: 0.1gVitamin A: 6IUVitamin C: 0.1mgCalcium: 10mgIron: 2mg
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