Roasted Garlic Rosemary Bread

Sometimes you just can’t beat a good savory loaf! This is so simple to make and made with only a handful of ingredients. It’s a crusty interior with a beautiful chewy interior. Perfect for any side dish to soak up all the sauce or along side soup or just by itself with some softened butter. It’s just the best. Letting the dough rest and rise 8 hours to overnight really helps strengthen the gluten and intensify the flavor.

DID YOU MAKE THIS ROASTED GARLIC AND ROSEMARY BREAD?

If you loved this roasted garlic and rosemary bread I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen

Roasted Garlic

• 1 head garlic
• extra virgin olive oil

Directions

Preheat the oven to 400 degrees.

Slice the top of the garlic head off. Drizzle the top with olive oil and wrap it up in tin foil. Place on a baking pan or saute pan and place in the oven to bake for about 40 minutes. Let cool and then unwrap from the tin foil. Push the cloves out of the garlic skin and set them aside.

Bread

• 1 1/2 cups warm water
• 1 tsp. dry active yeast
• 1 tbsp. honey
• 1 tbsp. olive oil
• 3 cups flour
• 1 tsp. sea salt
• 1 whole roasted garlic
• 2 tsp. finely minced rosemary

Directions

In a large mixing bowl add in the warm water, yeast and honey. Let it sit for about 5 minutes just until it gets foamy.

Then add in the olive oil, flour, and sea salt. Then add in the rosemary and roasted garlic. Mix it all together starting on low until the dough is all combined. The dough will be a little shaggy at first, but continue mixing until smooth and slightly sticky. Cover the dough and let it rest for 8 hours to overnight.

When you’re ready to bake the bread place a Dutch oven in the oven and preheat the oven to 450 degrees.

While the oven is preheating, on a floured surface shape the dough into a round. Place on a parchment and let it rest for about 20 minutes.

When the oven is preheated, place the bread with the parchment into the dutch oven and cover. Bake for 30 minutes. Uncover and bake for another 15-20 minutes. Just until the top is beautiful and golden and when you tap on the dough it sounds hollow. Let it rest and cool completely for about an hour before slicing into it.