Rosemary & Roasted Garlic Crusty Bread
Ingredients:
The Roasted Garlic:
1 head garlic
Extra-virgin olive oil
Salt and freshly ground black pepper
Cut the top third off of a head of garlic (the end away from the root). Drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and bake at 350° F for an hour. Once it cools, squeeze all the yummy garlic out of the papery bits.
The Bread
1-1/2 cups warm water (104°F)
1 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil
3 cups flour
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
The roasted garlic you just made
2 teaspoons finely chopped rosemary (plus more to sprinkle across the top)
1 head garlic
Extra-virgin olive oil
Salt and freshly ground black pepper
Cut the top third off of a head of garlic (the end away from the root). Drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and bake at 350° F for an hour. Once it cools, squeeze all the yummy garlic out of the papery bits.
The Bread
1-1/2 cups warm water (104°F)
1 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil
3 cups flour
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
The roasted garlic you just made
2 teaspoons finely chopped rosemary (plus more to sprinkle across the top)
Directions:
Add the yeast to the water and let sit for 10-15 minutes until the yeast starts to foam. While the yeast is proofing, stir together flour, salt and oregano in a large mixing bowl.
Add yeast mixture and all remaining ingredients to the bowl and mix together just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl. Cover the bowl with plastic wrap and let it sit somewhere warm for 8-24 hours.
When you're ready to bake your bread, preheat oven to 450° with a Dutch oven or covered baking dish inside the oven. At this point your dough should be puffy and have risen to almost level (or higher) with the top of the bowl.
While the oven is preheating, transfer your dough to a floured surface. Adding more flour as needed, gently fold the dough into itself several times just until a flour-covered ball is formed. Transfer dough to parchment paper and let it sit until the oven is pre-heated (~20 minutes).
Remove baking dish from oven and transfer the dough, still on the parchment, into the dish. Cover and bake for 30 minutes, then remove cover and bake for 15-20 minutes more. Your bread will be done once the top is browned. Using parchment edges, lift bread from baking dish and transfer to cooling rack to let cool for up to an hour before slicing.
Add yeast mixture and all remaining ingredients to the bowl and mix together just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl. Cover the bowl with plastic wrap and let it sit somewhere warm for 8-24 hours.
When you're ready to bake your bread, preheat oven to 450° with a Dutch oven or covered baking dish inside the oven. At this point your dough should be puffy and have risen to almost level (or higher) with the top of the bowl.
While the oven is preheating, transfer your dough to a floured surface. Adding more flour as needed, gently fold the dough into itself several times just until a flour-covered ball is formed. Transfer dough to parchment paper and let it sit until the oven is pre-heated (~20 minutes).
Remove baking dish from oven and transfer the dough, still on the parchment, into the dish. Cover and bake for 30 minutes, then remove cover and bake for 15-20 minutes more. Your bread will be done once the top is browned. Using parchment edges, lift bread from baking dish and transfer to cooling rack to let cool for up to an hour before slicing.
Notes:
Flour: A hard wheat unbleached bread flour will allow you to get a good crusty, chewy loaf. You can use any bread flour or gluten-free 1:1 flour in this recipe.
Baking dish: An enameled cast iron Dutch oven will give you the best results. Easy clean-up, too.
Your bread is fully baked once it has pulled away from the sides of the baking dish and it sounds hollow when you knock on the top. Allow to cool before slicing: You can slice your bread right away and slather it with butter, but letting it cool for an hour will allow the internal cooking process to complete and seal in moisture to prevent your bread from drying out too quickly.
NO KNEADING! Didja notice? It can't get much easier...
Baking dish: An enameled cast iron Dutch oven will give you the best results. Easy clean-up, too.
Your bread is fully baked once it has pulled away from the sides of the baking dish and it sounds hollow when you knock on the top. Allow to cool before slicing: You can slice your bread right away and slather it with butter, but letting it cool for an hour will allow the internal cooking process to complete and seal in moisture to prevent your bread from drying out too quickly.
NO KNEADING! Didja notice? It can't get much easier...