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Easy Roasted Garlic Rosemary Artisan Bread

Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf
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Experience the delightful flavors of Easy Roasted Garlic Rosemary Artisan Bread – The Best Homemade Loaf. This no-knead recipe combines the rich taste of roasted garlic and aromatic rosemary, resulting in a crusty yet chewy loaf that’s perfect for any occasion, from family dinners to casual snacking. With minimal effort required, you can enjoy freshly baked bread right from your oven, making it an ideal choice for both novice bakers and seasoned chefs alike. Pair it with olive oil for dipping, serve alongside hearty soups, or use it as a base for scrumptious sandwiches—this artisan bread will elevate your dining experience.

Ingredients

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  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil (divided)
  • 1½ cups room-temperature water
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour (plus more for dusting)
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher or fine sea salt
  • 2 teaspoons finely chopped fresh rosemary (plus more for topping)

Instructions

  1. Preheat oven to 400°F (204°C). Cut the garlic head in half and drizzle with olive oil; sprinkle with salt and pepper, then wrap in foil. Roast for 40 minutes and allow to cool before removing cloves from skins.
  2. In a small bowl, dissolve yeast in room-temperature water and let sit for 10–15 minutes. Combine flour, salt, oregano, and rosemary in a large bowl.
  3. Add the yeast water, roasted garlic, and remaining olive oil to the dry ingredients. Mix until sticky.
  4. Cover with a clean towel and let rise at room temperature for 8–10 hours until doubled in size.
  5. Shape the dough into a ball on a floured surface and place seam-side up in a floured bowl; cover and refrigerate for up to 24 hours.
  6. Preheat oven to 450°F (232°C) with a Dutch oven inside. Invert dough onto parchment paper (seam-side down) and score the top.
  7. Place dough into the preheated Dutch oven and bake covered for 30 minutes; then uncover and bake an additional 15–20 minutes until golden brown.
  8. Cool on a wire rack for at least one hour before slicing.

Nutrition

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