This Rosemary Bread with fragrant roasted garlic makes for an incredible bite. Add just a pat of butter or extra virgin olive oil - it's all you need!
Oh my goodness, can we just talk about roasted garlic for a little while? Now, I'm a huge fan of garlic, period. Give me pasta with tons of garlic and fresh tomatoes, pizza with slices of fresh garlic scattered over the cheesy top or 40-clove chicken, I am all about it! But there's something about roasted garlic that just elevates that love to a whole new level.
That lovely garlic when roasted becomes wonderfully sweet yet still savory and fragrant. My favorite way to enjoy it is spread over a crusty slice of bread, so clearly, roasted garlic in bread is a great idea. It's like saving a step so I can savor it sooner.
Garlic and herbs are natural partners. I adore garlic with tomatoes and basil, so I paired them together in a pane bianco italian bread recipe recently for a bread that was sweet with roasted garlic, fragrant, and beyond flavorful.
Using roasted garlic in that bread inspired me to give roasted garlic a starring role in another bread recipe.
Here garlic is roasted with thyme, then baked into a tender loaf of bread filled with flecks of fragrant rosemary and a touch of parmesan.
Truth be told, that thyme roasted garlic is off the hook! Slather that on a piece of bread and I could eat it like a meal. When added to this bread it adds something special and wonderfully flavorful.
This Rosemary Roasted Garlic Bread is addictive all by itself but a simple pat of butter over a warm slice is pure heaven.
- 5 heads garlic
- olive oil
- 2 tablespoons dried thyme, fresh
- 5 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons instant yeast
- 3 cups water
- 5 1/2 cups all-purpose flour
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup grated parmesan cheese
- 1 tablespoon butter
- 1 tablespoon yellow whole grain corn meal
Preheat oven to 450°F. Have ready a long sheet of aluminum foil big enough to envelope 5 heads of garlic. Leaving the garlic heads intact, peel away the loose outer skin and cut off about 1/4" of the top of the heads, exposing the tops of all the garlic cloves.
Place the heads on the aluminum foil and drizzle with olive oil. Sprinkle thyme, 1/2 teaspoon salt and black pepper over the top of the garlic heads. Make a packet from the aluminum foil and bake in preheated oven for 30-40 minutes until soft. Remove from oven to cool. When cool enough to handle, squeeze the garlic cloves from the heads into a small bowl and set aside.
Place yeast in a large bowl and add water. Stir to combine, then add flour, roasted thyme garlic cloves, salt, rosemary and parmesan cheese. Stir together until everything is moistened and comes together using a wooden spoon or your hands, as necessary.
Cover with plastic wrap and set at warm room temperature to rise for 3 hours. After 3 hours, transfer dough to the refrigerator overnight.
Remove the dough from the refrigerator and set on the counter. Place a metal baking pan on the bottom baking rack of the oven and fill with water. Turn oven on and set it to 450°F. Butter a baking sheet and sprinkle with cornmeal. Set aside.
Remove dough from the bowl and transfer to a floured work surface. Sprinkle the top with flour and using floured hands, split the dough into two halves and shape into rounds.
Sprinkle loaves again with flour and then allow them to rest 45 minutes at warm room temperature.
Using a very sharp knife, cut an "X" in the top of each loaf then bake in preheated oven for 30 minutes.
Remove from oven and cool at least 15 minutes before slicing. Serve warm or at room temperature.