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Rosemary and Roasted Garlic Bread

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  • Author: Pate Giltner
  • Prep Time: 4 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 2 loafs 1x


  1. 5 cloves of roasted garlic
  2. 1 1/4 ounce packet of active dry yeast 
  3. 2 teaspoons sugar 
  4. 2 tablespoons olive oil plus more for glazing 
  5. 2 1/2 cups all-purpose flour
  6. 1/4 lukewarm water (ideal temp 105 degrees)
  7. 3/4 cup water
  8. 2 tablespoons dried rosemary 
  9. 1 teaspoon salt 
  10. a pinch of fresh ground pepper. 


  1. Combine the yeast and 1/4 cup of lukewarm water in the bowl of a stand mixer with the hook attachment. Let it sit for about 5 minutes until the yeast has dissolved and the mixture has become foamy. 
  2. Add the 2 tablespoons of olive oil, the sugar, flour, and rosemary and mix until a dough forms. Add in the salt and the roasted garlic and mix again. 
  3. Turn the dough on to a floured work surface and knead for 10 minutes. Knead until its smooth, elastic, and if you can pull an edge so thin that you can see through it. 
  4. Lightly coat a large bowl with olive oil and place your kneaded dough inside. Cover with plastic wrap and it let set until its more than doubled in size. About 2 hours. 
  5. Turn the dough back onto a floured surface and cut into two equal pieces. Shape the dough balls by folding the top, bottom, and sides into the center of the ball and turn over. Cup your hands around the outside of each piece and pull it towards you across the work surface. Rotate and keep doing this until all edges are tucked under and the dough is a good looking circle.
  6. Place the dough on a parchment-lined baking sheet and bake let them rise until more than doubled in size. about 2 hours.
  7. Preheat the oven to 400 degrees. Brush the dough with olive oil and sprinkle with sea salt and rosemary. Bake for 20-30 minutes.