Name: Garlic Rosemary Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 cups All Purpose Flour; 1 1/2 tsp sugar; 2 tsps salt; 2 1/2 tsp quick yeast (1 package); 1 1/3 cups warm water; 2 large rosemary sprigs, stems removed and diced; 3 garlic cloves, diced

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Introduction

This Garlic Rosemary Bread is a fragrant and flavorful homemade treat that’s surprisingly easy to make. With fresh rosemary and garlic infused into a soft, crusty loaf, it’s perfect for serving alongside soups, salads, or simply enjoying on its own.

A round, golden-brown loaf of bread sits inside a white bowl lined with crinkled parchment paper. The bread's crust is cracked and lightly dusted with flour, showing a rough and rustic texture. The bowl rests on a white marbled surface, surrounded by sprigs of rosemary and a bulb of garlic, creating a cozy, fresh atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons sugar
2 teaspoons salt
2 1/2 teaspoons quick yeast (1 package)
1 1/3 cups warm water
2 large rosemary sprigs, leaves diced
3 garlic cloves, diced

Instructions

Step 1: Add all ingredients into a mixing bowl and stir together to form a sticky, shaggy dough. This texture is normal.
Step 2: Cover the bowl with a towel and let the dough rise for 60 minutes in a warm place, such as your oven’s proof setting or near warm air vents.
Step 3: Dust a piece of parchment paper with flour. Transfer the dough onto the paper and shape it into a ball by stretching and folding the edges underneath, smoothing the top side.
Step 4: Cover with a towel and let it rise for about 20 minutes while you prepare your Dutch oven and preheat your oven to 450°F.
Step 5: Place the Dutch oven (without the lid) inside the oven to heat up thoroughly.
Step 6: Using oven mitts, carefully remove the hot Dutch oven and place it on your stovetop. Lift the dough with the parchment paper and transfer it into the Dutch oven.
Step 7: Score the top of the bread with a knife to allow steam to escape. Cover with the lid and bake for 30 minutes.
Step 8: Remove the lid and continue baking the bread for another 10 minutes, or until it achieves a golden brown crust to your liking.
Step 9: Remove the bread using the parchment paper and let it cool for at least 30 minutes before slicing and serving.

Tips & Variations

Use fresh rosemary and garlic for the best flavor, but dried rosemary can work in a pinch—use about one teaspoon.
For an extra crispy crust, add a small pan of water to the oven bottom during baking to create steam.
Try adding grated Parmesan or cracked pepper to the dough for a different twist.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone or heavy baking sheet covered with a large oven-safe bowl.

Storage

Store the bread in an airtight container or wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a sealed bag for up to 1 month. Reheat by toasting slices or warming the whole loaf in a 350°F oven for 10–15 minutes.

How to Serve

A round loaf of bread with a golden-brown, crusty top sits inside a white baking dish lined with crinkled brown parchment paper. The bread has a lightly floured surface with a central split revealing the soft texture inside. The white marbled texture surface underneath highlights sprigs of fresh green rosemary and a bulb of garlic nearby, adding a rustic feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of quick yeast?

Yes, but you will need to proof the active dry yeast in warm water with a pinch of sugar for about 5–10 minutes before mixing it with the other ingredients.

Do I have to use a Dutch oven?

While a Dutch oven helps create steam for a perfect crust, you can bake the bread on a preheated baking stone or tray covered with an oven-safe bowl to achieve similar results.