Crusty, chewy, herby and wonderfully fragrant, this simple no-knead rosemary & roasted garlic artisan bread is everything a good savoury loaf should be!
Few things are better than the smell of fresh bread baking in the oven, and eating it while it’s still warm with a steaming bowl of soup or stew? The best!
This recipe builds on my simple 4-ingredient, no-knead Everyday Artisan Bread. It’s still super easy to make and requires just a handful of extra ingredients.
Here’s everything you’ll need to make it
- 1 head garlic
- Extra-virgin olive oil
- Kosher or fine sea salt and freshly ground black pepper
- Water
- Active dry yeast
- Bread or all-purpose flour
- Dried oregano
- Rosemary
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Covered baking vessel, such as this one or this one
How to make rosemary & roasted garlic artisan bread in 6 steps
- Roast the garlic and let it cool.
- Mix the dough.
- Cover and let it rise until it has doubled in size.
- Shape your dough and dust with flour.
- Cover and proof the dough in the fridge for 1 hour or as long as 24 hours.
- Turn dough out onto parchment, score and bake.
Baking schedule
Making this rosemary & roasted garlic artisan bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Roast garlic, mix dough, cover and let rise.
Saturday afternoon or evening: Shape dough, cover and put it in the fridge.
Sunday morning, afternoon or evening: Remove dough from the fridge, turn it out, score it and bake!
More delicious yeast bread recipes to make
Easy Small Batch Ciabatta Rolls
A staple here for weekend lunches and dinners, this rosemary & roasted garlic artisan bread is a simple no-knead overnight bake that requires minimal effort. It’s sooo delicious served with lots of melty butter or dipped in good quality olive oil. Everyone loves this bread!
You can find additional notes on steps, baking tools and tips for beginners here.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Rosemary & Roasted Garlic Artisan Bread
Ingredients
Roasted Garlic
- 1 head garlic
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
Bread
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 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 rosemary plus more to sprinkle across the top
- 1 whole head roasted garlic smashed
- 1 tablespoon extra-virgin olive oil
Instructions
- Slice the garlic head in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400ºF (204ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.
- When you're ready to bake, sprinkle the yeast over the water and let it sit for 10-15 minutes. In a large bowl, stir together flour, oregano, salt and rosemary and set aside.
- Add yeast mixture, roasted garlic and olive oil to the bowl then use a rubber spatula to mix it together just until combined. The dough will look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted bowl or proofing basket. Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
- When you’re ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
- Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
This turned out wonderful, its taste reminded me of good bread dipped in olive oil and herbs, but already baked in. I’m making my second loaf as I type this out.
Hey Tyler, I am thrilled to hear that this recipe was a hit, thanks so much for making it! Happy Friday!
This bread is so rich in flavor and delicious! My husband always asks me to make this!
That makes me so happy to hear, thanks so much Hailey!
Is the ratio of water to flour correct? I got a very loose dough. Should I add more flour?
Hi William! Yes, the ratio is correct. Thanks for giving this recipe a try, and please let me know if there’s anything else I can help with!
Great even for an inexperienced baker. Next time I’m going to put more garlic in and leave it a bit chunkier so the garlic flavor will be more enhanced. It turns out I was out of dried oregano so I used “Italian seasoning” instead and it was a good sub. Thanks for the recipe!
Thank you so much Amy! I really appreciate you making this recipe and sharing your review, so glad it was a winner! K
Question, if I don’t have a Dutch oven, can I just use a casserole dish and make my bread square?
A glass covered baking dish will definitely work!
I made this this morning, just had a slice. It was absolutely delicious. Flavors were great, wouldn’t change a thing. Thanks for a GREAT
Recipe. Yummm
Hi Sharon! I am thrilled to hear that this recipe was a hit, thanks so much for making it! K
I have made this multiple times & it is GREAT! Quick question, I am new to bread making and only once, was I able to get my yeast to “bloom”. Is it suppose to in this recipe? I have tried new yeast, checking the temp of my water, adding sugar & nothing. However, it works just wonderful without! 🙂
Hi Kristine! If you’re using active dry yeast as recommended, it only needs to be slightly foamy to be sure it’s active. The water will appear cloudy and there will be some residue around the edges of the vessel where the yeast has thickened. I’m so happy to hear you love the recipe, happy baking!✨
Did this recipe change? I never had to regrigerate before putting it in the oven. I am putting it in now. 🙂
Yes! In case you missed it, all of my artisan bread recipes were updated earlier this year to include the additional step of a cold proof. I’ve found that it produces a better result and makes handling the dough easier for novice bakers. You can read more in my Everyday Artisan Bread post, which is linked on the homepage. Of course you are welcome to continue making it the same way you always do! And if you should try the new method, I’d love to hear what you think! K
Hello! I’m looking to make this soon. Can I use artisan bread flour vs. just bread flour? I know Artisan bread flour has a little more protein, so I don’t know if that will mess with anything in the recipe. Thanks! I look forward to making (and eating) this soon!
Hi Nicole! Yes, you can use artisan bread flour without any additional modifications. Most artisan bread flours have a protein content of 12-13 percent, which is comparable to the unbleached hard wheat bread flours I prefer to use in my breads. Keep me posted, I’d love to hear what you think! K
Can you use fresh oregano instead of dried? Also has anyone made this into rolls instead of a loaf?
Definitely! Sub 1-1/2 to 2 teaspoons finely chopped fresh oregano. I have not tried turning this recipe into rolls, but would love to hear if you do! K
My dough was still wet and sticky after first rise. I wasn’t able to form any shape. It’s currently in the fridge now and it still looks wobbly and sticky. Any tips? There’s not description of what the dough’s texture should be after refrigeration.
Hi Jessica! Yes, the dough will be wet and sticky after the first rise. Pull it out onto a floured surface and do your folds with floured hands until it’s no longer sticky and forms a soft ball. If your house is warm, you may need to flour your hands a few more times to prevent the dough from sticking. It won’t take long after you start shaping it for it to hold together well. Keep me posted and let me know if there’s anything else I can help with! K
Oh man I didn’t fold it that long. I was worried about overworking it. It’s in the fridge now. Is it possible to take it out and fold it so it’s no longer sticky then put it back in the fridge?
Yes, then bake it straight from the fridge after the second rise. If needed, once it’s back out on a floured surface and you’re ready to bake, gently turn it again with your hands to nudge it into the shape of a loaf and you should be all set.
Thank you so much! I’m so excited for it!
Could you freeze the loaf whole?
Hi Kaitlyn! You can certainly freeze the whole loaf. Slicing it first just makes it easier to take out what you want when you need it. Hope you enjoy! K
I doubled the recipe as I needed a higher yield of bread, should I bake it off in two loaves or would one large loaf work? If I did one large loaf I would love to know how/if I should adjust the baking time.
Hi Hannah! For best results, divide the dough and bake two separate loaves. This will ensure even heat distribution and that they reach the correct internal temperature. Thanks so much for trying the recipe! K
I have been baking this bread and the rosemary and cheese one for a long time and they never fail, my family always look for this bread when they visit. Anyone can bake the breads and be proud of themselves,so easy and good for a beginner
Hi Shirley! I love to hear when bakers try my recipes with great results, thank you for this kind review! K
If I wanted to use sourdough starter instead of yeast how much would I use? Thanks!
Hi Searcy! The consistency of your starter can affect the texture, but you can start by substituting 1/2 cup starter for the yeast then reduce water by 1/4 cup and flour by 1/2 cup to compensate. Give it a try and keep me posted!