Rosemary Garlic Bread
Equipment
- 1 large mixing bowl
- 1 Small bowl
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cutting board
- 1 sharp knife
- 1 Baking sheet
- 1 sheet parchment paper
- 1 clean kitchen towel
- 1 pastry brush (optional
Ingredients
- 240 milliliter warm water about 40–43°C
- 7 gram active dry yeast
- 5 gram granulated sugar
- 30 milliliter extra-virgin olive oil
- 360 gram all-purpose flour
- 6 gram fine sea salt
- 3 clove garlic minced
- 10 gram fresh rosemary leaves finely chopped
- 15 milliliter extra-virgin olive oil for brushing
- 2 gram flaky sea salt for topping optional
Instructions
- In a small bowl combine warm water, yeast, and sugar, stir gently, and let sit for 5–10 minutes until foamy.
- In a large mixing bowl whisk together flour and fine sea salt.
- Add the olive oil and foamy yeast mixture to the flour and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Gently knead in the minced garlic and chopped rosemary until evenly distributed.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until doubled in size.
- Line a baking sheet with parchment paper.
- Punch down the risen dough to release air and transfer it to the prepared baking sheet.
- Shape the dough into a loaf or oval and gently tuck the edges underneath.
- Cover the shaped dough loosely with the towel and let it rise again for 30 minutes.
- While the dough is rising, preheat the oven to 220°C.
- Just before baking, brush the top of the loaf with olive oil and sprinkle with flaky sea salt if using.
- Use a sharp knife to score 2–3 shallow diagonal slashes across the top of the loaf.
- Bake the bread for 22–25 minutes or until golden brown and it sounds hollow when tapped on the bottom.
- Transfer the bread to a wire rack and let it cool for at least 15 minutes before slicing.
Notes
For best flavor, use fresh rosemary and fresh garlic, and avoid letting the garlic sit exposed in oil for long periods to keep it safe and aromatic. If your kitchen is cool, let the dough rise in a slightly warm (but turned off) oven to ensure a good rise. You can substitute up to half of the all-purpose flour with bread flour for a chewier texture, or add a tablespoon of grated Parmesan to the dough for extra savoriness. Leftover bread can be revived by lightly toasting slices, and it also makes excellent garlic croutons when cubed, tossed with olive oil, and briefly baked.
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