This Rosemary Garlic Bread is a rustic artisan-style loaf of bread that is easy to make. Read on to learn how to make this delicious homemade bread, tips for making the best rosemary bread, and how to serve it.
Creating this Recipe for Rosemary Garlic Bread
I had sandwiches on the menu for dinner last week (Friday), but I never specified what kind we were making. 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. The sandwich recipe is pretty simple but was very satisfying.
The Rustic Rosemary Garlic Bread was inspired by this Rosemary Focaccia recipe but adapted from this Rustic White Bread recipe.
Making this Rosemary Garlic Bread
I recently tested out the Cuisinart Elite 12 Cup Food Processor’s ability to make bread dough.
I’ve never used a food processor for bread making before. Just my own two hands or my stand mixer, but I thought this Rustic Rosemary Garlic Bread was the perfect recipe to try.
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.
I thought the Cuisinart Elite 12 Cup Food Processor performed wonderfully at making the bread dough for this Rustic Rosemary Garlic Bread.
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.
Ingredients in this Recipe for Rosemary Garlic Bread
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.
- Warm Water
- Olive Oil
- Active Dry Yeast
- All-Purpose Flour
- Whole Wheat Flour
- Garlic Cloves
- Fresh Rosemary
- Salt
- Cornmeal
Ingredient Notes
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 when making this Rustic Rosemary Garlic Bread.
Ingredient Substitutes
Roasted Garlic – try using roasted garlic in place of fresh garlic cloves
Fresh Herbs – you can experiment with a variety of fresh herbs. Oregano, Majoram, or thyme would be great choices in place of rosemary. Or, you can try a combination of two or three.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Rosemary Garlic Bread
- To make the dough, add the warm water to a small bowl and sprinkle yeast on top. After the yeast dissolves, stir to combine and whisk in the oil.
- Add the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add all of the whole wheat flour, 1 cup at a time, while the mixer stirs on low speed. Then, add the garlic, rosemary, and salt
- Scrape down the sides of the bowl with a spatula and swap the paddle attachment for the dough hook.
- Begin adding the all-purpose flour, 1 cup at a time, while the dough hook kneads on medium-low speed.
- Continue kneading using the dough hook until you have a smooth, elastic dough.
- Place dough in a large bowl and cover bowl with plastic wrap and let it rise until doubled in bulk.
- After the first rise, punch dough down, then transfer dough to a floured surface. Divide dough in half and shape one piece at a time and place on a cornmeal dusted surface (such as a rimless cookie sheet or pizza peel) for the second rise.
- Preheat the oven to 500 degrees F. Then, using a sharp knife, make 4 diagonal slashes in each loaf, and transfer bread to a baking stone in the hot oven to bake. Decrease temperature to 450 degrees F.
- After 20 minutes, decrease temperature to 350 degrees F and bake until the loaves are golden brown.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Best Rosemary Garlic Bread
Homemade bread isn’t difficult to make, but these tips will help you achieve the best results:
- Use Fresh Rosemary. This rosemary bread recipe will not be as good if you substitute dried herbs in place of fresh.
- Add the flour one scoop at a time. You may not need the full amount depending on how full your measuring cups were. Judge by the consistency of the dough. Too sticky = not enough flour. Too stiff = too much flour and your bread will be dry and tough.
- Let the rosemary garlic bread dough rise in a warm place. If your kitchen is cold, then the rise will take longer.
- New to baking with yeast? Check out these tips for baking with yeast.
- Bake the dough until it is done. You can test for doneness by using a thermometer. The internal temperature of the bread will be between 200-210 degrees F.
- Don’t cut into the bread immediately after baking. It needs time to cool to room temperature (or just slightly warmer) so that the inside texture is perfect, otherwise you can end up with a gummy bread.
How to Serve this Rosemary Bread Recipe
This Rosemary Garlic Bread is best served warm (not hot straight from the oven, though) on the day that it is baked.
Serve it with soft butter for spreading or a bowl with balsamic vinegar with fresh herbs (or this garlic herb salt) and olive oil combined together for a dipping sauce.
Try this Artisan Bread with Rosemary and Garlic!
Next time you’re looking for an easy bread recipe to make at home, give this Rosemary Garlic Bread a try! Was this flavorful bread a huge hit? Leave a comment below and give it a review for others to see what you thought of this crusty bread recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this recipe for Rosemary Garlic Bread!
More Delicious Bread Recipes
Is baking homemade bread your favorite thing? Here are some of our other favorite bread recipes that you might like to try!
This recipe for Rustic White Bread is simple, bakes up beautifully and has great flavor. You’ll be able to achieve the perfect crust on a rustic loaf.
While these tender Sweet Potato Rolls will make an excellent addition to any Thanksgiving menu, they’re delicious any time during the fall and winter months!
In this Chocolate Swirl Bread recipe, a sweet yeast bread dough is flavored with orange zest and swirled with semi-sweet chocolate. It’s delicious paired with orange marmalade!
This Whole Wheat Baguette Recipe has hardly any prep time and start to finish took a fraction of the time in a traditional recipe. I highly recommend giving your hand a try at artisan bread like this!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Rustic Rosemary Garlic Bread
This Rosemary Garlic Bread is a rustic artisan-style loaf of bread that is easy to make. Read on to learn how to make this delicious homemade bread, tips for making the best rosemary bread, and how to serve it.
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
Instructions
Preparing the Rosemary Garlic Bread Dough
Method: Using a Stand Mixer
- To make the dough, add the warm water to a small bowl and sprinkle yeast on top. After the yeast dissolves, stir to combine and whisk in the oil.
- Add the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add all of the whole wheat flour, 1 cup at a time, while the mixer stirs on low speed. Then, add the garlic, rosemary, and salt
- Scrape down the sides of the bowl with a spatula and swap the paddle attachment for the dough hook.
- Begin adding the all-purpose flour, 1 cup at a time, while the dough hook kneads on medium-low speed. Continue kneading using the dough hook until you have a smooth, elastic dough.
Method: Using a Food Processor with a Dough Blade
- 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 a time if the dough is too soft.
The First Rise
- 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.
Shaping the Rosemary Garlic Bread Loaves
- 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.
The Second Rise
- 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.
Baking the Rosemary Garlic Bread
- 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.
Notes
Adapted from Rustic White Bread
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 256Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 368mgCarbohydrates 49gFiber 3gSugar 1gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Dee
Sunday 31st of March 2019
What size food processor did you use? Mine is only 7 cup Kitchen Aid. is that large enough? I do not have a stand mixer.
Katie
Monday 1st of April 2019
I have a 12 cup food processor. This recipe yields 2 loaves, so I would suggest making a half batch in your 7 cup food processor to test its capacity.
sara
Friday 16th of January 2015
Just wanted to say thank you for this awesome recipe. I am on my second batch. We used the first for paninis, french bread pizza, and grilled cheese. It was, hands down, the star every time.
I used my stand mixer with ease.
This will be a beloved staple in our household. My husband is a breadhead, and he is in love.
Thank you!!!
Carolyn
Wednesday 5th of June 2013
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.
Katie
Wednesday 5th of June 2013
That should work fine.
Deanna
Thursday 29th of November 2012
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!
Jocelyn Fetner
Monday 20th of August 2012
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.
Katie
Thursday 30th of August 2012
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.