Golden Garlic Rosemary Artisan Bread is a rustic, crusty loaf infused with the earthy aroma of fresh rosemary and the savory depth of roasted garlic. Baked in a cast iron pan or heavy dish, this bread develops a golden-brown crust with natural cracks and a glossy finish, often brushed with butter or egg wash. The interior is soft, airy, and slightly chewy, making it perfect for slicing, dipping, or serving alongside soups, stews, and cheeses.
This bread is a celebration of simplicity and flavor. The dough is made with basic ingredients—flour, water, yeast, and salt—then enriched with chopped garlic and rosemary. It undergoes a slow fermentation to build flavor and texture, then baked at high heat to achieve a crisp crust and open crumb. The result is a loaf that’s visually stunning and deeply aromatic, ideal for both everyday meals and festive occasions.
Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding experience. The process is meditative, the aroma is comforting, and the final product is a loaf that feels like home. Serve it warm with butter, olive oil, or your favorite spread, and enjoy the satisfaction of baking bread from scratch.
INGREDIENTS:
For the dough:
- 3 ½ cups all-purpose flour (or bread flour for chewier texture)
- 1 ½ teaspoons salt
- 1 teaspoon sugar (optional, for browning and flavor)
- 1 teaspoon instant yeast (or 1 ¼ teaspoons active dry yeast)
- 1 ½ cups warm water (around 40°C or 105°F)
- 2 tablespoons olive oil (optional, for tenderness)
For the flavor infusion:
- 4–5 cloves garlic, finely chopped or roasted
- 2 tablespoons fresh rosemary leaves, chopped
- Optional: 1 teaspoon dried rosemary or thyme
- Optional: ½ teaspoon black pepper or chili flakes
For finishing:
- 1 tablespoon melted butter or olive oil (for brushing)
- Optional: 1 egg yolk + 1 tablespoon water (for egg wash)
- Extra rosemary sprigs and coarse salt for garnish
Equipment:
- Cast iron pan or heavy baking dish
- Mixing bowl
- Dough scraper or spatula
- Clean towel or plastic wrap
- Sharp knife or bread lame for scoring
INSTRUCTION:
Step 1: Prepare the dough
- In a large bowl, combine flour, salt, sugar, and yeast.
- Add warm water and olive oil. Mix until a shaggy dough forms.
- Stir in chopped garlic and rosemary.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
Step 2: First rise (bulk fermentation)
- Place dough in a lightly oiled bowl.
- Cover with a damp cloth or plastic wrap.
- Let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Dough should be soft, airy, and slightly sticky.
Step 3: Shape the loaf
- Punch down the dough gently to release gas.
- Turn onto a floured surface and shape into a round loaf.
- Place in a greased cast iron pan or lined baking dish.
- Cover and let rest for 30–45 minutes for second rise.
Step 4: Preheat and score
- Preheat oven to 220°C (425°F).
- If using egg wash, brush the top of the loaf.
- Use a sharp knife or bread lame to make slashes on top.
- Garnish with rosemary sprigs and coarse salt.
Step 5: Bake the bread
- Place the pan in the oven and bake for 30–35 minutes.
- For extra steam, place a tray of water at the bottom of the oven.
- Bread should be golden brown and sound hollow when tapped.
- For deeper crust, bake 5 more minutes uncovered.
Step 6: Cool and serve
- Remove from oven and brush with melted butter or olive oil.
- Let cool on a wire rack for at least 20 minutes.
- Slice and serve warm or at room temperature.
SERVINGS:
This recipe yields 1 large round loaf, suitable for 6 to 8 servings depending on slice thickness. Perfect for family meals, gatherings, or weekly bread prep.
NOTE:
Dough Tips
- Flour type: Bread flour gives chew; all-purpose flour gives softness.
- Water: Adjust slightly based on flour absorption—dough should be soft but not wet.
- Yeast: Instant yeast is convenient; active dry yeast needs proofing.
- Kneading: Develops gluten for structure—don’t skip this step.
Garlic Tips
- Raw garlic: Adds sharpness and bite.
- Roasted garlic: Adds sweetness and depth—roast in foil at 180°C for 30 minutes.
- Chopping: Fine pieces distribute flavor evenly.
Rosemary Tips
- Fresh rosemary: Offers vibrant aroma and texture.
- Dried rosemary: Use sparingly—stronger flavor.
- Garnish: Adds visual appeal and extra fragrance.
Baking Tips
- Cast iron pan: Retains heat and creates crisp crust.
- Steam: Helps crust develop—use tray of water or spray oven walls.
- Scoring: Controls expansion and adds rustic look.
- Internal temp: Bread is done at 95°C (200°F).
Serving Suggestions
- With butter: Classic and comforting.
- With olive oil and balsamic: Elegant and flavorful.
- With soup or stew: Perfect for dipping.
- For sandwiches: Slice and fill with meats, cheeses, or veggies.
Storage and Shelf Life
- Room temperature: Store in cloth bag for 2–3 days.
- Freezing: Wrap tightly and freeze for up to 1 month.
- Reheating: Warm in oven at 160°C (320°F) for 5–10 minutes.
- Avoid fridge: Accelerates staling.
Customization Ideas
- Cheesy version: Add shredded cheese to dough or top before baking.
- Spicy version: Add chili flakes or jalapeños.
- Nutty version: Mix in chopped walnuts or seeds.
- Sweet version: Add raisins and cinnamon.
Practical Tips
- Batch prep: Double recipe and freeze extra loaf.
- Uniform shape: Use dough scraper to tighten surface.
- Presentation: Serve on wooden board or linen-lined basket.
- Garnish: Add herbs, seeds, or edible flowers before baking.
Mindful Baking
- Sensory cues: Watch for golden crust, fragrant aroma, and soft crumb.
- Relaxation: Kneading and shaping are grounding—enjoy the rhythm.
- Sharing joy: Perfect for family meals or gifting—serve with warmth.
- Creative expression: Customize flavors and presentation to reflect your style.
- Seasonal twist: Add pumpkin puree in autumn or citrus zest in spring.
- Cultural connection: Bread is a universal symbol—celebrate its heritage and versatility.