Garlic Rosemary Bread
You can never make enough of these delicious loaves. We use this bread in almost all our recipes.
How to make it
1 package (or 2 and 1/4 tsp.) active dry yeast
2 cups warm water
1 1/2 tbsp. sea salt + 1 tsp
1 tbsp of granulated sugar or honey
4 cups all purpose flour
4 cloves of garlic
8 sprigs of rosemary
3 tbsp of butter
1. Start by peeling 2 cloves of the garlic and cut into thin slices.
2. Melt 1 Tbsp of butter over medium heat in a small skillet and add the garlic. Sautée until golden brown then remove from heat and set aside to cool.
3. Combine warm water and active dry yeast in a large bowl.
4. Add 1 1/2 Tbsp of sea salt, 1 Tbsp of granulated sugar or honey, and 1 c of flour to the warm water and dry yeast mixture and combine using a wooden spoon.
5. One cup at a time, add the remaining 3 c of flour until fully incorporated by using a wooden spoon.
6.Take 4 sprigs of rosemary and separate the leafs from their stems. Mix into the dough along with the melted butter and sautéed garlic until combined.
7. Lightly sprinkle some flour on top of the dough ball then cover and let rest for 1 hour. For higher elevation and also to lend a fluffier and less dense inside, let sit for 2 hours.
8. Place a large dutch oven with a lid in the oven and pre-heat to 425 degrees.
9. Lay two sheets of parchment paper on top of each other and place the dough ball in the center.
10. Once oven is pre-heated, use oven mitts to remove the dutch oven and place it on a heat pad. Carefully place the parchment paper and dough inside the pot and score the top of the loaf with three slashes approx. 1/2" deep.
11. Separate remaining sprigs of rosemary from their stems and sprinkle top of dough along with the remaining tsp of salt.
12. Cover with a lid and bake for 30 minutes.
13. While bread is in the oven, peel the remaining two cloves of garlic and cut into thin slices.
14. Melt the remaining 2 Tbsp of butter in the same small skillet as before, and sauté the rest of the garlic until golden brown.
15. Using oven mitts, remove the pot from the oven and set lid aside.
16. Drizzle the butter and garlic mixture over the top of the loaf and spread using a sauce brush.
17. Top with a pinch of sea salt and using oven mitts, return the pot to the oven without the lid.
18. Cook for another 10 - 15 minutes, until top is golden brown.
19. Transfer to a wire rack and allow to cool for 10 minutes before slicing.
20. Serve with olive oil or butter and enjoy!
About the recipe
How we came to find out about this dish
I'm Italian so, I need bread with pretty much every meal. Tired of low stock at the market dictating my menu, I took to the internet to find a recipe to make my own loaves. That's when I discovered a no-knead recipe from a clever and aptly named blog "the Starving Actress."
Again, being that I'm Italian, I decide to spruce up her recipe with some butter, salt, and LOTS of garlic. It didn't take long for this to become a quick, easy, affordable, and quite popular dish amongst both me and my friends. And THAT'S when I had dinner over at Kevin's parents house.
His mom stunned us with an Artisan bread I just had to incorporate into my own. This recipe is the version that Kevin and I came up with and love SO much, we make two at a time! Yup, it's that good.
Tools we love to help make it easy
We love this white enamel dutch oven by Magnolia - available here.
Notes from our kitchen to yours
If you don't have a dutch oven you can still make this recipe using a cast iron skillet and these modifications:
After you've finished mixing the dough, cover and let rise for 1 hour. Lightly coat a cast iron skillet with oil and transfer dough to let rise, covered, for another 30 minutes. Cut an "x" on the top and cook in a pre-heated oven at 400 degrees for 35-40 minutes. Follow all other steps in the original recipe.
If you don't want to use butter you can substitute using a vegan butter or olive oil with the same equal measurements.
If you're at a high altitude or just want a softer, less dense load, let the bread rise for additional hour.