Description
A crowd-pleasing garlic rosemary bread with a crisp crust and tender interior, perfect for any meal.
Ingredients
Scale
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
Instructions
- Combine 1 cup of warm water with 2 1/4 teaspoons of active dry yeast in a small bowl; let it rest for about 5 minutes until frothy.
- Whisk together 3 1/2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl.
- Pour the yeast mixture into the flour, add 2 tablespoons of olive oil, 4 minced garlic cloves, and 2 tablespoons of chopped rosemary; stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm area for about 1 hour, until it doubles in size.
- Punch down the dough, shape it into a round loaf, and place it on a baking sheet lined with parchment paper.
- Cover the loaf and let it rise for another 30 minutes while preheating the oven to 450°F (230°C).
- Score the top of the loaf with shallow slashes and bake for 30–35 minutes until golden brown.
- Transfer the bread to a wire rack and let it cool for at least 15 minutes before slicing.
Notes
For extra flavor, refrigerate the dough after the first rise for up to 24 hours. This bread pairs well with soups, salads, and main dishes.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg