Description
A crusty, aromatic rustic bread infused with fresh rosemary and roasted garlic, perfect for serving alongside soups, pastas, or as a standalone treat with olive oil.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, roasted and mashed
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add yeast mixture, olive oil, rosemary, and roasted garlic.
- Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
- Punch down the dough, shape into a round loaf, and place on a parchment-lined baking sheet.
- Cover loosely and let rise again for 30–40 minutes.
- Preheat oven to 425°F (220°C). If desired, score the top of the loaf with a sharp knife.
- Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool on a wire rack before slicing and serving.
Notes
- For extra flavor, sprinkle sea salt and additional rosemary on top before baking.
- Can be baked in a Dutch oven for an even crispier crust.
- Pairs wonderfully with olive oil and balsamic vinegar for dipping.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian