Introduction

This Roasted Garlic and Rosemary Sourdough Bread combines the earthy aroma of fresh rosemary with the rich, mellow flavor of slow-roasted garlic. Perfect for sandwiches or enjoying with butter, this bread offers a delightful crust and tender crumb that will impress any home baker.

A round loaf of bread with a golden-brown crust sits on a wooden board dusted with flour. The bread has a thick, crispy crust with deep cuts on top creating a cross pattern. Inside the cuts, soft, airy white bread is visible with a chewy texture. Clumps of roasted garlic cloves are embedded in the bread’s surface, glistening slightly. A few sprigs of fresh rosemary are placed on top, adding a touch of green to the warm tones of the bread. In the background, a bowl contains garlic cloves and another rosemary sprig lays on the board nearby, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup active sourdough starter
4 cups bread flour
1 ½ cups water
2 teaspoons sea salt
2 tablespoons roasted garlic (mashed cloves)
2 tablespoons fresh rosemary (chopped)
Olive oil (for brushing crust)

Instructions

Prepare the Roasted Garlic: Preheat oven to 400°F (200°C). Slice the top off a whole garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant. Let cool, then squeeze out and mash the cloves gently.
Mix the Dough: In a large bowl, mix the active sourdough starter with water until dissolved. Add bread flour, sea salt, chopped rosemary, and mashed roasted garlic. Stir to form a rough dough, then knead on a floured surface for 10-12 minutes until smooth and elastic.
Bulk Fermentation: Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and ferment at room temperature for 4 to 6 hours until doubled in size, performing stretch and folds every hour to strengthen gluten.
Shape the Loaf: Transfer dough gently onto a floured surface. Shape into a tight boule or batard and place seam-side up in a well-floured banneton or bowl lined with a towel.
Final Proof: Cover the shaped dough and proof at room temperature for 2-3 hours or refrigerate overnight for a slower rise and enhanced flavor.
Bake the Bread: Preheat oven to 450°F (230°C) with a Dutch oven or heavy pot inside. Carefully transfer dough on parchment paper into the pot, score the top with a sharp blade, cover, and bake for 20 minutes. Remove lid and bake for another 20-25 minutes until golden and crusty.
Cool Before Slicing: Let bread cool completely on a wire rack to set the crumb before slicing for perfect texture.

Tips & Variations

For a more intense garlic flavor, roast additional garlic bulbs or add a sprinkle of garlic powder to the dough.
Try adding a handful of toasted pine nuts or walnuts for extra texture and flavor.
If you don’t have a banneton, use a bowl lined with a well-floured kitchen towel to proof the dough.
Brush the crust with olive oil immediately after baking for a shiny finish and richer taste.

Storage

Store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to refresh the crust and crumb.

How to Serve

A round loaf of bread with a golden brown crust and slightly charred edges sits on a wooden board dusted with flour. The crust has deep cuts forming a cross shape, revealing the airy, soft white inside with a light, fluffy texture. Whole garlic cloves and green sprigs of rosemary are tucked into the cuts, adding color and texture contrast. The bread looks rustic and freshly baked, with a crunchy exterior and tender interior. The background shows blurred garlic bulbs and rosemary on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary. Use about 1 tablespoon of dried rosemary as it has a more concentrated flavor than fresh. Add it along with the other dry ingredients.

What if my sourdough starter is not very active?

Make sure your starter is bubbly and has doubled in size before using. If it’s weak, feed it a few times over a day or two to boost activity for the best rise and flavor in your bread.