Description
A crusty, chewy artisan loaf flavored with roasted garlic and fresh rosemary—no kneading required, just time.
Ingredients
- 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)
Instructions
- 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, wrap in foil. Roast for 40 minutes. Cool and remove cloves from skins.
- Mix the Dough: In a small bowl, dissolve yeast in room‑temp water; let sit 10‑15 minutes. In a large bowl, combine flour, salt, oregano, and rosemary. Add roasted garlic, olive oil, and yeast water. Mix with spatula until sticky.
- First Rise: Cover the bowl with a clean towel and let rise at room temperature for 8‑10 hours, until doubled in size.
- Shape & Cold Ferment: Turn dough onto a 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).
- Preheat & 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.
- 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.
- 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!
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
