Artisan Garlic Bread

Ingredients

Instructions

1. 1

   Combine yeast, honey, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook!) Let the yeast proof for about 5 minutes until the mixture is foamy.

2. 2

   Add salt, rosemary, and roasted garlic to the bowl.

3. 3

   Add flour to bowl a bit at a time and stir with a wooden spoon or stiff spatula until all flour is incorporated and ingredients have just come together to form a slightly shaggy dough.

4. 4

   Drizzle dough with olive oil and turn the dough over to coat all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour or until dough has doubled in size.

5. 5

   Tip the dough out of the bowl and onto a floured cutting board. DON'T PUNCH THE DOUGH DOWN!

6. 6

   Pull each corner of the dough into the center of the loaf one at a time as if you're folding an envelope. Repeat this process 4-5 times until dough feels relatively stiff, then flip the dough over and lightly twist while pulling it towards you across the cutting board until you have a nice round loaf.

7. 7

   Flour a proofing basket or a small mixing bowl and place your loaf into it seam-side down. Cover with a clean tea towel and let rise for 30 minutes.

8. 8

   While your bread does its final rise, place an empty Dutch oven into your oven and heat to 450 degrees F.

9. 9

   Tip your bread dough gently out of the proofing basket back onto your floured cutting board. The seam side should face UP this time – that's what gives it a nice crackly look on top! You can tip the bread onto a piece of parchment paper here to make it easier to lift the bread in and out of your Dutch oven if you like.

10. 10

    Place the bread seam side up into your hot Dutch oven. Replace lid and cook for 30 minutes.

11. 11

    After the 30 minutes is up, remove the lid from your Dutch oven. The bread should be crusty and lightly browned. Continue cooking, uncovered, for 5-15 minutes more until the bread has deepened in color and you have a beautiful browned crust.

12. 12

    Let cool for at least 20 minutes before cutting into it.

Appears in