Crusty Artisan Bread with Roasted Garlic & Rosemary

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: none

Instant yeast can be used without proofing, saving time.

Preheat the oven to 400°F (204°C) for roasting garlic.

Cut the top off a full head of garlic to expose the pods, drizzle with olive oil and salt, and wrap in foil.

Roast the garlic in the preheated oven for about 40 minutes until soft and fragrant.

In a bowl, combine 1 packet of active dry yeast, 1 tablespoon of sugar, and 1 cup of warm water (between 100°F and 110°F). Let it sit for about 10 minutes until frothy.

In a separate bowl, mix together 2 and 1/2 cups of bread flour, 1 and 1/2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 to 2 tablespoons of chopped fresh rosemary (or 1 teaspoon of dried rosemary).

Add the frothy yeast mixture and 3 tablespoons of olive oil to the dry ingredients and mix until a shaggy dough forms.

Transfer the dough to a floured surface and incorporate the roasted garlic, mixing until well distributed.

Grease a bowl with olive oil, place the dough inside, cover with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size (1 to 3 hours).

Once risen, punch down the dough and lightly knead it into a ball.

Prepare a bowl with crumpled parchment paper, place the dough inside, and make a cross slit on top.

Cover the dough again and let it rise for another 30 to 45 minutes.

Preheat a Dutch oven in the oven at 425°F (218°C) with the lid on for about 45 minutes.

Transfer the risen dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.

After 30 minutes, check the bread; if it needs more browning, remove the lid and bake for an additional 10 minutes.

Check the internal temperature of the bread; it should be around 210°F (99°C) when fully cooked.

Once done, remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens