Ingredients
Roasted Garlic:
- 1 head garlic
- 1 teaspoon olive oil
- Salt to taste
Bread Dough:
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon honey or sugar
- 1 1/4 cups warm water (about 100°F)
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons fresh chopped rosemary
- 8-10 roasted garlic cloves, roughly chopped
- 3 cups (360 grams) All-Purpose flour, plus extra for dusting
- 1 tablespoon olive oil
Instructions
- Prepare Roasted Garlic: Heat oven to 400°F. Trim the top off the head of garlic to expose the cloves inside. Place garlic in a small lidded baking dish, drizzle with olive oil, and sprinkle with salt. Cover and roast for 30-45 minutes until cloves are soft and lightly browned. Remove and let cool.
- Make Dough and First Rise (1 hour): In a large bowl or stand mixer, combine yeast, honey, and warm water. Let proof for about 5 minutes until foamy. Add salt, chopped rosemary, and roasted garlic. Gradually add flour, stirring until just combined into a shaggy dough. Drizzle with olive oil and turn dough to coat all sides. Cover with a clean towel and let rise at room temperature for 1 hour or until doubled in size.
- Shape Dough and Final Rise (30 minutes): Lightly flour a cutting board. Turn the risen dough out onto it without punching down to preserve air bubbles. Fold each corner toward the center multiple times to form a tight, stiff dough ball. Flip and lightly twist while pulling dough towards you to shape a round loaf. Place seam-side down into a floured proofing basket or bowl. Cover and let rise for 30 minutes.
- Preheat Oven and Dutch Oven: While dough rises, place an empty Dutch oven in the oven and preheat to 450°F.
- Bake Bread: When oven is ready, carefully remove Dutch oven with oven mitts and take off the lid. Turn the dough onto a floured surface with seam side up for a crackly top. Optionally set on parchment paper for easy transfer. Place dough seam side up into the hot Dutch oven. Cover, return to oven, and bake for 30 minutes.
- Finish Baking: Remove lid and continue baking uncovered for 10-20 minutes until the crust deepens to a rich brown and becomes crisp.
- Cool and Serve: Use oven mitts to remove Dutch oven from oven. Lift bread out with a spatula onto a cooling rack. Cool at least 20 minutes before slicing. Serve slathered with butter or as desired.
Notes
- Do not punch down the dough after the first rise to preserve the airy texture.
- Using a Dutch oven traps steam, which is essential for developing a crusty exterior.
- Rotating the bread or switching racks mid-bake is not necessary with this method.
- Letting the bread cool before slicing ensures the crumb sets properly and prevents gumminess.
- Leftover bread can be stored tightly wrapped at room temperature for 2 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
