Homemade Rosemary Garlic Bread

Crusty on the outside, soft on the inside and with a hint of mediterranean herbs, hmmm .... that is how I like my bread. Ready in just a few hours - no overnight rise necessary - this delicious bread is easy to make at home and will be a hit on every dining table. No special equipment is required! All you need is a bowl, a big wooden spoon and your hands.

So let's get started ...

Total: 2h + - Preparation Time: 40 min - Time to let it Rise: 1h - Baking Time: 25 min


1 1/2 tsp active dry yeast

1 cup warm water

1 - 2 tsp honey

1 1/2 tsp salt

1 tsp dried oregano

1 head of roasted garlic

1/2 tsp black pepper

1 tbs of dried rosemary

4 tbs of freshly chopped rosemary

3 cups all-purpose flour (plus extra for dusting)

1 tbs olive oil

sea salt (sprinkle on top of the bread before serving)

Serve the fresh bread with ...

a blend of ...

balsamic vinegar

olive oil

freshly ground black pepper


sprinkle some olive oil on small slices of bread

drizzle some salt on top


Side Note: Plan ahead as the garlic needs to be roasted first and the dough needs time to rise.

Step 1: Heat the oven to 190 °C. Cut the top part off the head of garlic - not too much, just enough to have the cloves exposed. Drizzle some oil and sprinkle some salt on the cloves before placing it on a baking tray. Leave it in the oven for 20 - 30 min until the gloves become very soft and mushy.

Step 2: While the garlic is getting roasted in the oven, pour the warm water into a bowl. (Make sure the water is not hot. The dry yeast cannot handle it.) Then add the dry yeast and the honey. Wait for 5 min. The mixture is ready when it starts foaming.

Step 3: Add the rosemary, salt and roasted garlic to the bowl, before adding the flour. Use a big wooden spoon to mix all ingredients together until it forms a nice soft dough. Add a little more flour if needed. When it's done, sprinkle some flour on all the sides of the dough before you led it rise in the bowl under a kitchen towel.

Step 4: Let it rise for about 1h until it has doubled in size. When you take it out of the bowl to place it onto the baking tray covered with baking paper, don't press it too much. You will want to preserve all the little air bubbles that have formed in the bread.

Step 5: Cut some diagonal lines into the top of the bread to give it that artisan look as it comes freshly baked out of the oven. Then bake the bread for 25 - 30 min at around 200 °C. Psst ... I learned that if you spray a little bit of water on the crust and boost up the heat a little towards the end of the baking time, it will make the curst extra crispy. Hmmmm ... isn't that delicious aroma of rosemary and garlic that the bread is releasing from inside the oven irresistible?

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