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Rustic Rosemary Garlic Bread

Breads, Healthy Eating, Yeast Breads | 61 comments

I had sandwiches on the menu for dinner last week (Friday), but I never specified what kind we were making, but that was just because I didn’t know yet. What I ended up making was an open face vegetable sandwich on this delicious Rustic Rosemary Garlic Bread. I’ll share the sandwich recipe with you later, it’s pretty simple but was very satisfying.

Rustic Garlic Rosemary Bread

The Rosemary Garlic Bread was inspired by this Rosemary Focaccia recipe but adapted from this Rustic White Bread recipe. While I mentioned in my Top 5 Baking with Yeast Tips that you don’t need any fancy equipment to make bread, I did opt to test out the Cuisinart Elite 12 Cup Food Processor’s ability to make bread dough. I’ve never used a food processor for that before. Just my own two hands or my stand mixer.

making bread in a food processor

Madeline helped me and she had an absolute ball. She loves to press any button in the kitchen for me so that was her job in this recipe. Afterward I let her knead the dough a little bit. She likes patting dough and playing with it and I figured a 3 year old doesn’t really have the strength to overwork dough. It’s been really fun being home with just her during the day now that Logan is in kindergarten. We didn’t have a lot of mommy-daughter kitchen opportunities before, and she’s at the age where it is super fun and she is actually helpful.

kneading bread dough

I thought the Cuisinart Elite 12 Cup Food Processor performed wonderfully at making bread dough. The whole process is pretty straight forward so I won’t explain that, but I did find it neat that the unit came with a specific dough blade (plastic, not metal and not sharp like the typical blade). The loaves turned out great, so I can tell that the machine didn’t overwork the dough (nor did Madeline). Even though the processor is a bit messier to clean up (more parts than a stand mixer), it did keep the mess well contained where sometimes flour spills out of the stand mixer bowl.

Rustic Artisan Loaf

I hope you’ll try this delicious free-form rustic bread. It’s great as a snack, with soup, or to make sandwiches or a panini with. And it is part all-purpose and part whole wheat, so you’ll be able to sneak some extra nutrients into your mouth with this bread.

Note: For my whole wheat flour I used freshly ground hard white wheat. Alternatively, you can purchase already ground white whole wheat flour from King Arthur.

Rosemary Garlic French Bread

Rustic Rosemary Garlic Bread

adapted from Rustic White Bread

Print Save Recipe

Ingredients:

2 cups warm tap water, about 110 degrees
1/4 cup olive oil
2 1/2 teaspoons (1 envelope) active dry yeast
2 3/4 - 3 cups all-purpose flour
2 1/2 cups whole wheat flour
6 cloves garlic, minced
1/3 cup fresh rosemary, chopped
4 teaspoons salt
1/4 cup flour for dusting the loaves
Cornmeal for the pans
2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan

Directions:

To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking. After dissolved, whisk in the olive oil. To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade.

Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at time if the dough is too soft.

Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.

To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.

Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.

About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.

Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F. Remove loaves from oven and cool on a rack.

Disclosure: The fine people at Cuisinart provided me with a Cuisinart Elite 12 Cup Food Processor for the purposes of review. I was not compensated for this review outside of the product sample. Opinions are my own. Stay tuned….you’ll soon be able to win your own Cuisinart Elite 12 Cup Food Processor.
Other recipes I’ve tested with the Cuisinart Elite 12 Cup Food Processor are: Restaurant Style Salsa and Zucchini Cherry Muffins with Pecan Streusel Topping

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Jessica @ How Sweet - September 20, 2010 @ 7:03 am

    I love the feeling of kneading dough – that picture just calls out to me! Beautiful pictures!

    [Reply]

  • 2
    Kay - September 20, 2010 @ 7:32 am

    Gorgeous photos and beautiful bread!

    [Reply]

  • 3
    Lori @ RecipeGirl - September 20, 2010 @ 7:32 am

    I’ve done a yeasted pizza dough in the food processor before but not a bread. Looks wonderful!

    [Reply]

  • 4
    Amanda - September 20, 2010 @ 7:33 am

    Oh my GOSH this looks amazing, can’t wait to try it!

    [Reply]

  • 5
    Chocolate Freckles - September 20, 2010 @ 7:49 am

    Thanks for sharing this recipe I LOVE LOVE baking bread!!! will try this recipe tonight!!!!!!!!!!!!!

    [Reply]

  • 6
    Nick (Macheesmo) - September 20, 2010 @ 7:51 am

    This looks amazing. I can imagine even taking it to the next level and making garlic bread out of it! ;)

    [Reply]

    • Katie Goodman

      Katie replied: — September 20th, 2010 @ 3:37 PM

      We already downed these two loaves, but next time I am definitely making some buttery garlic bread. Talk about amazing!

  • 7
    Patricia Scarpin - September 20, 2010 @ 10:25 am

    I love crusty breads like this one – beautiful! And rosemary adds such nice flavor and aroma. Great recipe!

    [Reply]

  • 8
    deeba - September 20, 2010 @ 10:30 am

    Rustic, moorish and oh-so-good! This bread calls for an instant bookmarking! Just my kind of bread! Thank you for sharing it so beautifully!

    [Reply]

  • 9
    naomi - September 20, 2010 @ 10:30 am

    Your rosemary bread looks beautiful!! Making bread in a food processor, makes life so much easier.

    I have to admit, even for a baker I love and use my food processor more than my mixer.

    [Reply]

    • Katie Goodman

      Katie replied: — September 20th, 2010 @ 3:37 PM

      I’m finding all sorts of things that the food processor makes so much easier. I can’t believe what I’ve been missing out on!

  • 10
    Deb Baker - September 20, 2010 @ 12:42 pm

    I love rosemary! It makes the house smell great when you cook with it. Cant wait to try this. You have a LOVELY blog!

    [Reply]

  • 11
    Tessa - September 20, 2010 @ 2:13 pm

    Wow… I really really really want a piece of this! I love bread. And rosemary.

    [Reply]

  • 12
    Bridget @ The Vegan Project - September 20, 2010 @ 3:04 pm

    Really beautiful pictures! Do you think I could this without using a dough attachment?

    [Reply]

    • Katie Goodman

      Katie replied: — September 20th, 2010 @ 3:11 PM

      Do you mean using a chopping blade in the food processor instead of the dough blade? I really don’t know. But you can make it in a stand mixer (see here for instructions: Rustic White Bread) or you can always knead by hand.

  • 13
    Bridget @ The Vegan Project - September 20, 2010 @ 3:13 pm

    oh perfect thanks! i meant by hand…appliance scare me ;)

    [Reply]

    • Katie Goodman

      Katie replied: — September 20th, 2010 @ 3:36 PM

      Your welcome – yes, should work find kneading just like you would any other bread recipe by hand.

  • 14
    Su-yin - September 20, 2010 @ 4:22 pm

    I’ve just realised that google reader hasn’t been picking up any of your recent posts! Last one I got was the sesame noodles from last month. Was wondering why you’d stopped blogging, but now i know it was just a glitch. :)

    This looks delicious – I can only imagine how good this must have tasted fresh out of the oven!

    [Reply]

    • Katie Goodman

      Katie replied: — September 20th, 2010 @ 4:27 PM

      Really? I have no idea why that was happening. Is it still happening or did today’s post show up?

    • Su-yin replied: — September 23rd, 2010 @ 2:43 PM

      It didn’t, I decided to just check the actual blog just in case – and there were like a month’s worth of missing posts! No idea what was going on there, but I resubscribed and now things are all good. :)

      • Katie Goodman

        Katie replied: — September 23rd, 2010 @ 2:52 PM

        I’m glad you came back to check :) At least it’s all worked out now.

  • 15
    Judy - September 20, 2010 @ 7:06 pm

    what lovely images! very rustic, very in keeping with the recipe, very cool =)

    it’s hard to get quality breads like these where I am, so thank you for sharing this lovely recipe!

    [Reply]

  • 16
    Kelsey/TheNaptimeChef - September 20, 2010 @ 8:29 pm

    This looks amazing Katie, I’ll have to give it a shot in my cuisinart!

    [Reply]

  • 17
    Sues - September 20, 2010 @ 9:20 pm

    Wow, that bread looks pretty fabulous! I haven’t used my food processor for dough yet either, but I may have to try. Love that your daughter is helping you now :)

    [Reply]

  • 18
    Roxana - September 21, 2010 @ 12:41 am

    This looks wonderful! Thank you for mentioning specific baking instructions – it’s frustrating to try a recipe and get a bad crust because someone didn’t give enough information.

    I haven’t read before about using a pan on the lowest rack to absorb heat – is that for this recipe only, or do you usually do it?

    [Reply]

    • Katie Goodman

      Katie replied: — September 21st, 2010 @ 1:26 PM

      I’ve only ever done it with this recipe and it’s other variations (Rustic White Bread and Baking with Whole Grains {Nutrimill Review}). I think part of why it’s important to this particular recipe is because you start at such a high heat. Though if you regularly have problems with the bottom of your bread burning, you might want to give it a try in other recipes too.

  • 19
    Pam @ Cooking World - September 21, 2010 @ 2:16 am

    I have made bread dough in my cuisinart processor, but mine is bit smaller in size, so far it has worked for us!

    This bread looks too good and I am ready to put some butter and eat with salad.

    [Reply]

  • 20
    Prerna@IndianSimmer - September 21, 2010 @ 8:42 am

    I keep hunting for bread recipe and I really have nill experience in break making. This one sounds and looks delicious. I hope I
    m able to make it atleast half as good as what yours looks.
    Lovely space you have thr!

    [Reply]

  • 21
    Amy - September 21, 2010 @ 8:58 am

    I’m curious how the crust does without steam…is it crunchy enough? Would that be something to try? I don’t love the trick of pouring water into the oven, but it sure makes a difference when I’m not baking in my dutch oven. Looks yummy–excited to try! Also, do you have the recipe in weights? Thanks!

    [Reply]

    • Katie Goodman

      Katie replied: — September 21st, 2010 @ 1:23 PM

      Yes I found it crunchy. I think the heavy coating of flour helps with that. I don’t like pouring water into the oven either. The other options are misting the dough just before baking with a water spray bottle or placing a pan of hot water at the bottom of the oven. Sorry, I don’t have weight conversions, but you could try searching for recipe conversion to metrics. I know there are several sites out there that can convert the amounts for you.

  • 22
    make my day - September 21, 2010 @ 11:02 pm

    Lucky me…I just received a food processor as a gift but haven’t tried the dough making yet. it’s school holidays here so I’ll set this recipe onto my kids…they’ll love it. and i can continue to work from my kitchen table table until they go back! cheers kari

    [Reply]

  • 23
    Amy - September 22, 2010 @ 8:54 am

    Oh, that looks soooo delicious, Katie! I use my bread machine a lot and only have a very small food processor. You are making me want to ask for one for the holidays ;)

    [Reply]

    • Katie Goodman

      Katie replied: — September 22nd, 2010 @ 10:58 AM

      For a LONG time I didn’t have one or even think I needed it. Now that I have it, I am finding all sorts of uses for it. Besides what I’ve already posted, I used it over the weekend to shred a bunch of vegetables, make the filling for a vegetarian manicotti recipe, and then grate the cheese to go on top. The kids helped with all the vegetables and had so much fun.

  • 24
    Mitzi - September 23, 2010 @ 11:28 am

    Shoot! I’m in the process of making this at this very moment, but just realized the 1/4 c olive oil listed in the ingredients is NOT mentioned in the directions. Help! I don’t know if I should just go ahead and add the oil with the yeast water or not. Oy.

    [Reply]

    • Katie Goodman

      Katie replied: — September 23rd, 2010 @ 12:37 PM

      I am editing the post now. I hope you got my earlier email. Yes – do add the olive oil to the water after the yeast dissolves.

  • 25
    Mitzi - September 23, 2010 @ 11:14 pm

    I just realized how snooty and complaining that comment sounded. Sorry! It was more, “oh, no, what should I do?” Anyway, thank you for the quick response. I had to just go ahead and make it so I added the oil with the water. The bread was fabulous. My husband loved it!

    [Reply]

    • Katie Goodman

      Katie replied: — September 24th, 2010 @ 10:58 AM

      No worries at all! I totally understand the panic. Glad to hear it turned out great for you!

  • 26
    Peggy - September 27, 2010 @ 3:48 am

    This bread sounds fantastic! I love the combination of garlic and rosemary and i bet those sandwiches were delicious!

    [Reply]

  • 27
    Tracy - October 14, 2010 @ 11:35 am

    I know you posted this almost a month ago, but I still haven’t made it yet and I can’t stop thinking about it. Picked up some rosemary at the store so that I can make it this week!

    [Reply]

  • 28
    amanda - November 03, 2010 @ 6:50 am

    I don’t see anything about kneading the dough, is it just the 45 sec in the food processor?

    [Reply]

    • Katie Goodman

      Katie replied: — November 3rd, 2010 @ 9:13 AM

      Just the 45 seconds in the food processor. It’s fast!

  • 29
    Courtney - December 10, 2010 @ 6:00 pm

    Wow, I’m making this over the weekend!
    :)

    [Reply]

  • 30
    Tracy - January 09, 2011 @ 5:31 pm

    I just wanted to leave another comment to say that I made this and it was phenomenal! One of the best breads I’ve ever made, and I plan to make it again and again. It’s also perfect for sandwiches and panini!

    [Reply]

    • Katie Goodman

      Katie replied: — January 9th, 2011 @ 6:03 PM

      Thanks, Tracy! I am so glad you liked it. :)

  • 31
    Julie - January 13, 2011 @ 7:09 pm

    I made this today. It’s delicious ! It is the third, maybe fourth recipe of yours I have made this past week. Love your website and look forward to making more of your recipes ! I will definitely put this in my favorites !

    [Reply]

  • 32
    Alison - February 14, 2011 @ 11:28 am

    Can the dough for this be done in the bread machine?

    [Reply]

    • Katie Goodman

      Katie replied: — February 14th, 2011 @ 11:31 AM

      I don’t see why not. I haven’t tried it but I would think that as long as you added the ingredients according to the directions of your bread machine that it would work fine. Baking in the bread machine – I would say no. But the dough cycle should work just fine.

    • Alison replied: — February 14th, 2011 @ 1:07 PM

      Thanks! Okay… one last question, because my free form loaves always turn out terrible… what do you suppose would happen if I baked this in a regular bread pan?

    • Katie Goodman

      Katie replied: — February 14th, 2011 @ 1:25 PM

      hmmm that’s a good question that I don’t really have an answer too. I personally don’t think the crust would turn out as well in the pan vs. free form.

      Do you mean turn out terrible as in the shape or the texture/taste?

    • Sara replied: — October 11th, 2011 @ 8:34 PM

      For the record, I made the dough in my bread machine and baked it in a loaf pan and it turned out GREAT! I can’t say the crust was “as good” as it is when baked as directed, but it was still deeeelicious!

  • 33
    Blog is the New Black - February 15, 2011 @ 7:34 pm

    I have this in the bowl waiting for the rise, currently. :)

    [Reply]

  • 34
    Jeff Deasy - March 04, 2011 @ 3:59 pm

    Sounds so good I had to share via stumbleupon!

    [Reply]

  • 35
    Ruth - April 12, 2011 @ 1:24 pm

    This was delicious! However, I found it a little too salty — still perfectly acceptable but I will probably cut back a bit next time (and there definitely will be a next time!)

    Loved the balance of flavours. Thanks for sharing!

    [Reply]

  • 36
    Amanda - May 20, 2011 @ 9:05 am

    This was amazing! I made it yesterday — it was my first time making bread and it turned out great! Thanks for the awesome recipe :-)

    [Reply]

  • 37
    J - June 23, 2012 @ 10:28 am

    Is there a way to do this if you don’t have a food processor?? I really want to make this bread!

    [Reply]

    • Katie Goodman

      Katie replied: — June 25th, 2012 @ 2:36 PM

      Just prepare like you would any bread with kneading by hand or using a dough hook on a stand mixer.

  • 38
    Jocelyn Fetner - August 20, 2012 @ 12:45 pm

    I attempted to make this on Friday. After 3 hours of waiting for it to rise. I added a pinch of sugar, so that the yeast could react. After it started rising, I had to wait until Saturday afternoon for it to double. And It was extremely salty. I make bread every week and I have never had a problem with bread rising. Although I like the idea of the rustic Rosemary Garlic bread I would definitely tweak this recipe.

    [Reply]

    • Katie Goodman

      Katie replied: — August 30th, 2012 @ 9:44 AM

      I’m sorry you had difficulties. Perhaps your yeast was old or expired? Old yeast will not rise. I have made this recipe dozens of times with never a problem on the rising but I always make sure I have new yeast. As far as the saltiness goes, I don’t know what to say about that. Never had a problem with that.

  • 39
    Deanna - November 29, 2012 @ 1:01 pm

    This bread turned out perfectly, and everything happened the way the recipe said it should (which isn’t always true for me with bread recipes). The crust was nice and crunchy, and the middle was soft and spongy, just how I like it. I didn’t really like the flavor, but I think that’s just a personal thing. This is definitely a good bread recipe!

    [Reply]

  • 40
    Carolyn - June 05, 2013 @ 12:19 pm

    Love this site! Thank you. Can I use freshly ground winter red wheat and spring white wheat as substitutions in this recipe? I have been looking everywhere for good freshly ground wheat recipes for bread and other baked goods.

    [Reply]

    • Katie Goodman

      Katie replied: — June 5th, 2013 @ 9:58 PM

      That should work fine.

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