Name: Easy Roasted Garlic Rosemary Artisan Bread
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: European-Inspired
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons instant or active dry yeast; 1 1/2 teaspoons salt; 1 1/2 cups warm water; 2 tablespoons olive oil; 1 whole garlic head; 1 tablespoon fresh rosemary, finely chopped

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I make this Easy Roasted Garlic Rosemary Artisan Bread when I want that bakery-style crust and soft, airy inside without a lot of effort. The roasted garlic becomes sweet and mellow, the rosemary adds an earthy aroma, and the whole loaf feels rustic, comforting, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it looks impressive but is surprisingly simple. I like how the long rise builds flavor naturally without kneading. I also enjoy how the roasted garlic melts into the bread, giving every slice a warm, savory depth that works perfectly on its own or with butter, soup, or olive oil. Easy Roasted Garlic Rosemary Artisan Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
instant or active dry yeast
salt
warm water
olive oil
garlic head
fresh rosemary

Directions

I start by roasting the garlic until soft and golden, then let it cool and squeeze the cloves out of their skins. In a large bowl, I mix the flour, yeast, salt, and chopped rosemary. I add the warm water and olive oil and stir until a shaggy dough forms. I gently fold in the roasted garlic, making sure it’s evenly distributed.

I cover the bowl and let the dough rise at room temperature until doubled and bubbly. Once risen, I turn the dough out onto a floured surface and shape it gently into a round loaf without kneading. I let it rest briefly while the oven heats.

I bake the bread in a hot oven, often using a covered pot or Dutch oven to create steam. I remove the lid near the end so the crust turns deeply golden. I let the bread cool before slicing so the inside sets properly.

Servings and timing

This bread makes 1 large loaf, about 8 to 10 slices. I usually spend around 15 minutes actively preparing it, with about 2 to 3 hours of rising time and 40 minutes baking. I like that most of the process is hands-off.

Variations

I sometimes add a sprinkle of coarse sea salt or parmesan on top before baking. When I want extra flavor, I mix in cracked black pepper or a bit of thyme. I’ve also made this with whole wheat flour blended with all-purpose flour for a heartier loaf.

storage/reheating

I store the bread wrapped loosely at room temperature for up to 2 days. For longer storage, I slice and freeze it. When reheating, I warm slices in the oven or toaster to bring back the crusty texture. Easy Roasted Garlic Rosemary Artisan Bread

FAQs

Do I need a Dutch oven to bake this bread?

I prefer using one, but I can also bake it on a baking sheet with steam added to the oven.

Why is my bread dense?

I’ve found this usually happens if the dough doesn’t rise long enough or the water isn’t warm.

Can I use dried rosemary instead of fresh?

I can, but I use less since dried rosemary is more concentrated.

How do I know when the bread is done?

I look for a deep golden crust and a hollow sound when tapping the bottom.

Can I make the dough ahead of time?

I often let it rise slowly in the refrigerator overnight for even more flavor.

Conclusion

I keep this Easy Roasted Garlic Rosemary Artisan Bread in my baking rotation because it’s rustic, flavorful, and incredibly rewarding. I like how simple ingredients turn into a crusty, aromatic loaf that feels homemade in the best possible way.