Roasted Garlic and Rosemary Bread

Ingredients

Roasted Garlic

• 1 head of Garlic
• 1 teaspoon Olive Oil
• salt to taste

Bread

• 2 1/4 teaspoons active dry Yeast
• 1 teaspoon Honey or Sugar
• 1 1/4 cups warm water (~100° fahrenheit)
• 1 1/2 teaspoons Kosher Salt
• 2 tablespoons fresh Rosemary
• 8-10 roasted garlic cloves, roughly chopped
• 3 cups (473g) All Purpose Flour, plus extra for dusting
• 1 tablespoons Olive Oil

Instructions

Roasted Garlic

1. Heat oven to 400°F
2. Trim the top off the head of garlic to expose the cloves inside
3. Place the garlic in a small lidded baking dish
4. Drizzle with olive oil, sprinkle with salt
5. Cover garlic and roast for 30-45 minutes or until cloves are soft and lightly browned, remove from oven and let cool before adding to bread dough

Bread

Dough, and First Rise

1. Combine yeast, honey, and warm water in a large mixing bowl or stand mixer with dough hook. Let the yeast proof for about 5 minutes until the mixture is foamy.
2. Add salt, rosemary and roasted garlic to the bowl
3. Add flour to the bowl a little 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. Drizzle dough with olive oil and turn 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

Shape the Dough and Final Rise

1. When the dough has doubled in size, lightly flour a large cutting board.
2. Tip the dough out of the bowl and onto the cutting board. Do not punch the dough down! We need to preserve all those nice air bubbles.
3. Pull each corner of the dough into the center of the loaf one at a time as if you’re folding an enevelope. Repeat this process 4-5 times until the 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.
4. Flour a proofing basket or a small mixing bowland place your loaf into it, seam side down. Cover with a clean tea towel and let rise for 30 minutes.

Heat the Oven

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

Bake!

1. When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
2. 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.
3. Very carefully place the bread seam side up into the hot Dutch oven.
4. Using oven mitts, put the lid back on and return to oven
5. Cook for 30 minutes.
6. Using oven mitts, remove lid from Dutch oven and let cook for 10-20 minutes until the bread has deepened in colour and you have a beautiful brown crust.
7. Using oven mitts remove Dutch oven from oven (oven, oven, oven).
8. Remove loaf from Dutch oven and let cool for at least 20 minutes before cutting.

Notes

• Use parchment paper to make it easier getting the loaf into or out of the pot.
• If doubling the recipe leave in for an extra 5-10 minutes covered, and an extra 5 uncovered.
• Can use 2 Tablespoons of dried Rosemary in place of fresh.