This simple yet delicious garlic rosemary bread will fill your home with an irresistible aroma as it bakes to golden perfection. With just a few ingredients and a bit of patience, you can create a rustic loaf that pairs wonderfully with soups, stews, or simply enjoyed with a bit of butter. The garlic and rosemary blend perfectly, offering a fragrant, savory flavor that will elevate any meal.
Ingredients:
- 3 cups all-purpose flour – The base of this bread, providing the perfect structure for a soft, airy crumb.
- 3 cloves garlic, minced – Fresh garlic gives the bread a fragrant, savory kick that pairs beautifully with rosemary.
- 1 tablespoon finely chopped fresh rosemary (or more, to taste) – The rosemary adds a wonderful herbal flavor that complements the garlic and infuses the bread with a fresh, fragrant taste.
- 1 ¼ teaspoons kosher salt – Enhances all the flavors in the bread and helps to balance the garlic and rosemary.
- ¾ teaspoon freshly ground black pepper – Adds a subtle heat to complement the savory ingredients.
- ½ teaspoon instant yeast – Ensures a quick rise, giving the bread a light, airy texture.
- 1 ½ cups water, at room temperature – Hydrates the dough and activates the yeast, helping to form a moist and sticky dough.
- 2 tablespoons cornmeal – Adds a lovely texture to the crust and prevents the bread from sticking to the skillet.
Directions:
- Mix the Dough: In a large bowl, combine the all-purpose flour, minced garlic, chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast. Stir the dry ingredients together until evenly combined.
- Add the Water: Using a wooden spoon or your hands, pour in the water and mix until the dough becomes wet and sticky. This should take about 30 seconds. Don’t worry if it looks messy; it’s supposed to be a very loose dough.
- Let It Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until the surface is dotted with bubbles, about 18 to 24 hours. The long resting time allows the flavors to develop and the yeast to work its magic.
- Shape the Dough: After the dough has risen, lightly oil a 10-inch cast iron skillet or coat it with nonstick spray. Sprinkle the skillet with cornmeal for a nice texture on the bottom of the bread.
Gently turn the dough out onto a lightly floured surface. Shape it into a round, being careful not to deflate it too much. - Second Rise: Place the shaped dough into the prepared skillet. Cover it with a clean dishtowel and allow it to rise at room temperature until it doubles in size and doesn’t spring back when poked with a finger, about 2 hours.
- Preheat the Oven: Preheat your oven to 450°F (230°C). Ensure the oven is fully heated before placing the bread inside to bake.
- Bake the Bread: Once the dough has risen, place the skillet into the preheated oven. Bake the bread for 30-40 minutes or until the top is golden brown and a hollow sound is heard when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool for a few minutes before slicing. Serve warm with butter or your favorite spread.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Servings: 8
Calories: 150 kcal per serving
Tips:
- Flavor Variations: Feel free to experiment by adding other herbs, such as thyme, oregano, or basil, to create different flavor profiles.
- Storage: Store any leftover bread in an airtight container or bag at room temperature for up to 2-3 days. It also freezes well for up to 3 months—just slice before freezing for easy access.
This garlic rosemary bread is perfect for any occasion, whether you’re serving it with dinner or just enjoying it on its own. The crispy crust, soft inside, and aromatic garlic and rosemary will make every bite a delightful experience!