There is no smell more intoxicating than a big head of garlic roasting away in the oven. Okay, I lied, there is no smell more intoxicating than a big crusty loaf of bread loaded with fresh roasted garlic fresh out of the oven. It seems that baking scares many people. I am not a baker by any means but this bread is a breeze to make. Step outside of your comfort zone and give it a try, I promise you will not regret it.
Photography by Sophie Marie Creative
- 3 1/2 cups bread flour
- 1 heaping tablespoon fresh rosemary; chopped
- 1/4 cup olive oil + extra for garlic
- 1 head garlic
- 1 1/2 cups of warm water
- 1 package active dry yeast (should be 1/4 ounces)
- 1 tbsp sugar
- 1 tbsp salt
- Preheat the oven to 415 degrees.
- Cut off the top of the head of garlic, place on a sheet of aluminum foil, and drizzle with a little bit of olive oil and sprinkle of salt. Wrap tightly and bake for 45 minutes to an hour.
- In a stand mixer (or big bowl with a hand mixer), pour in the water and the yeast.
- Remove the garlic cloves from the peel and smash apart with your fingers.
- Place everything except the flour in the mixer fitted with a dough hook. Turn the mixer on and add in the flour one cup at a time. Continue mixing until the dough is well incorporated and pulling away from the sides of the bowl.
- Turn out the dough onto a floured surface and knead until no longer sticky and bounces back when poked. You may need to add more flour while kneading.
Spread some olive oil in a large bowl and add the dough to it. Cover tightly with plastic wrap and let it rise for at least an hour.
- Preheat the oven to 450 degrees with a dutch oven inside of it.
Remove the dough on a floured piece of parchment paper and quickly fold and form a ball, seem side down. Flour the top of the dough and cut three slits into it.
- Pick up the parchment paper and transfer the dough AND parchment paper into the dutch oven.
- Bake covered for 40-50 minutes then uncovered for an additional 15-20 minutes.
- Remove from the dutch oven and allow it to cool for at least 10 minutes before serving.