What is an artisan loaf of bread?

An artisan loaf is typically hand-crafted with minimal ingredients and no preservatives. It's known for its crusty exterior, open crumb, long fermentation, and often includes herbs or flavor add-ins—like in this Easy Roasted Garlic Rosemary Artisan Bread – The Perfect Homemade Loaf .

How to make homemade garlic loaf?

Start by roasting garlic until soft and golden. Then, fold it into a simple bread dough along with herbs like rosemary, let it rise slowly, and bake it in a covered Dutch oven for that crusty, bakery-style finish.

How do you make roasted garlic bread?

Roast a full garlic head, mix the cloves into your dough, and bake it inside a hot Dutch oven. Roasting the garlic first brings out its sweetness and smooth texture—essential to this recipe.

What is the secret to making homemade bread?

Time. Allowing your dough to ferment slowly—preferably overnight—builds flavor and texture. Also, baking in a preheated Dutch oven traps steam and creates that signature artisan crust.

Easy Roasted Garlic Rosemary Artisan Bread

Description

Easy Roasted Garlic Rosemary Artisan Bread is crusty, chewy, and loaded with flavor. Make the perfect homemade loaf with this no-knead, rustic recipe.

Ingredients

Scale

🔸 For the Bread Dough:

1 whole head garlic

1 tablespoon extra-virgin olive oil (divided)

Coarse sea salt & freshly ground black pepper

1½ cups water (room temperature, ~70°F / 21°C)

1 teaspoon active dry yeast

3 cups bread or all-purpose flour (plus more for dusting)

½ teaspoon dried oregano

1 teaspoon kosher or fine sea salt

2 teaspoons finely chopped fresh rosemary (plus more for topping)

1 head roasted garlic cloves (smashed)

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Instructions

1. Roast the Garlic
Preheat oven to 400°F (204°C). Cut the garlic head in half, drizzle exposed cloves with olive oil, sprinkle with salt and pepper, and wrap in foil. Roast for 40 minutes, then cool and remove cloves from skins.
2. Mix the Dough
In a small bowl, dissolve yeast in room-temp water and let sit for 10–15 minutes. In a large bowl, combine flour, salt, oregano, and rosemary. Add yeast water, roasted garlic, and olive oil. Mix with spatula until sticky.
3. First Rise
Cover the bowl with a clean towel and let rise at room temperature for 8–10 hours, until doubled in size.
4. Shape and Cold Ferment
Turn dough onto floured surface and gently shape into a ball. Place seam-side up in a floured bowl or basket, cover, and refrigerate 1–24 hours (up to 48 for deeper flavor).
5. Preheat Oven & Score
Preheat oven to 450°F (232°C) with a Dutch oven inside. Remove dough from fridge, invert onto parchment paper (seam-side down), and score top with a sharp blade.
6. Bake
Place dough with parchment into preheated Dutch oven. Cover and bake for 30 minutes. Uncover and bake another 15–20 minutes until golden brown.
7. Cool & Slice
Remove from Dutch oven and cool on wire rack at least 1 hour before slicing.

Notes

Overnight cold ferment enhances flavor and texture—don’t skip it!

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Bread / Side
Cuisine: Rustic / American

Nutrition

Calories: 180 kcal
Sugar: 0 g
Sodium: 290 mg
Fat: 0.5 g
Saturated Fat: 3 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 5 g