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.

Rosemary and Roasted Garlic Olive Oil Bread

Rosemary and Roasted Garlic Olive Oil Bread

Rosemary and Roasted Garlic Olive Oil Bread

Rosemary and Roasted Garlic Olive Oil Bread

Rosemary and Roasted Garlic Olive Oil Bread

Rosemary and Roasted Garlic Olive Oil Bread

Photography by Sophie Marie Creative

Ingredients

• 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

Method

1. Preheat the oven to 415 degrees.
2. 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.
3. In a stand mixer (or big bowl with a hand mixer), pour in the water and the yeast.
4. Remove the garlic cloves from the peel and smash apart with your fingers.
5. 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.
6. 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.
7. 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.
8. Pick up the parchment paper and transfer the dough AND parchment paper into the dutch oven.
9. Bake covered for 40-50 minutes then uncovered for an additional 15-20 minutes.
10. Remove from the dutch oven and allow it to cool for at least 10 minutes before serving.