Roasted Rosemary Garlic Loaf
featured in Sweet And Savory Fresh Dutch Oven Bread
Make your own delicious loaf of bread at home, whether you’re a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. This savory loaf is super versatile and tastes fantastic dipped in sauce, toasted, or as part of a sandwich. Kick up your avocado toast game with this yummy bread.
Tasty Team
98% would make again
Total Time
3 hr 40 min
3 hr 40 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Total Time
3 hr 40 min
3 hr 40 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Ingredients
for 1 loaf
- 2 heads garlic
- ¼ cup olive oil (60 mL), plus 2 table spoons
- 2 ½ teaspoons kosher salt, divided
- 2 ¼ cups bread flour (280 g), plus more for dusting
- 1 ¼ cups whole wheat flour (155 g)
- 3 sprigs fresh rosemary, minced
- 1 ½ cups warm water (360 mL)
- 1 tablespoon instant yeast
Preparation
- Preheat the oven to 400°F (200°C).
- Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1–2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
- Bake for 20–25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
- Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
- In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
- In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
- Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
- Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
- Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
- Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
- Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
- Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
- Slice the bread and serve as desired.
- Enjoy!
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